Lankan, India & Beyond
and Indulge in dishes from one of the worlds great cuisines!
Technique and experience the Flavours are central to making
great French Food! How do I keep souffles nice and light,
how do I inject great flavour into my seafood stews and whats
the trick to a fine French sauce?
CLASS MENU ~~
& some ingredients subject to seasonal availablity but
it will be stunning!)
one of the french classics - souffle with swiss cheese.
the technique of creating an amazing French Provencalseafood
stew and then poach market selected seafood (Fish, Mussels,
prawns) in it for this fabulous stew.
ENTRE Dining with Wine ~
Twice cooked Cartwheel of Chicken,
Sundried tomato, Basil
Hearty, flavour-filled spirals of pure delight with a caramalised
crust and tender colourful
red and green interior
a French classic sauce.
a la Provencale (stuffed & baked with herb filling)
rustic dish of fresh ripe tomatoes stuffed and baked with
a tasty herb filling which adds colour, flavour and diversity
to this exciting menu
sauted French style
Fresh seasonal baby vegetables are cooked with fresh herbs
and garlic and then presented simply in true french style.
Pear Tarte Tatin
rich golden brown caramelised pears topped with puff pastry
in what is perhaps one of France's most well known desserts
MAINS & DESSERT Dining with Wine ~
On * Fun * Relaxed * Inspiring
also on the