Cuisine of the Pyrenees – SOLD OUT

6.30pm Friday 20 April

Join us for our first French Dinner for 2018 at Tuggeranong. Listen to the beautiful sounds of pianist Ross Clarke as executive chef Anurag Gautam takes us on a culinary journey through the high country of the Pyrenees.



Escargot Vol au Vent
Escargots cuisent dans leurs sauces à l’ail et persil
Vol au Vent filled with creamy snail, garlic and parsley stuffing

Terrine de Foie de Poulet
Accompagnè de chou-fleur rouge braise, pruneaux, laitue frisèe et cornichons
Chicken Liver Terrine served with braised red cabbage and prunes, frizzy salad leaves and pickled baby cucumber

Cassoulet au Canard
Confit de cuisse de canard accompagnè de fayot blanc herbe aromatique et fumè de ventre de porc
Duck Cassoulet – confit of duck leg braised with white beans, herbs and smoked pork belly

Rôti Noisette D’Agneau
Servi avec pomme aligot et jus au thym
Roasted Noisette of Lamb served with cheesy mash potato and thyme jus

Fromage Roquefort
Offert avec biscuits secs figues et raisins
Roquefort Cheese served with crackers, figs and grapes

Tarte au Chocolat et Armagnac
Servi avec fruits de foret dans leur sirop
Armagnac and Chocolate Tart served with mountain berries in syrup

6.30pm Friday 20 April, Tuggeranong

6 course menu $70 per person

Event Details