A Night of French Dining
Friday 26 October, Tuggeranong
Executive chef Anurag Gautam is going ‘old school’ and bringing us six classic French dishes including Duck a l’orange.
Listen to the beautiful sounds of pianist Ross Clarke as we work our way through these French restaurant staples.
Cream of Asparagus
Old school cream of asparagus gently simmered with cream and garnished with fresh chives
Flakes of poached and smoked Atlantic salmon tossed with shallots, fresh herbs, lemon juice, olive oil and capers, served with toasted sourdough crute
Duck a l’orange
Classic duck a l’orange served with fondant potato
Pasture fed beef cheek, gently simmered in bourguignon wine and fresh herbs, served on creamy Parisienne potato puree and bacon lardon, baby onion and champignon mushroom
Platter of French Cheese
Platter of famous French cheeses: Roquefort, Brie and mature Comte cheese served with fresh fruits and crackers
Classic Dalloyau recipe of layered of almond cake, rich butter cream, coffee and rich chocolate ganache – a perfect way to finish a meal