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Ness and I took my parents out for lunch at Maze for my mum's 60th birthday last month, and we booked the chef's table. I'm not going to go into detail on what we had, since it would just take too long, but suffice to say it was the best meal I've ever had. The tasting menu: canapés - avocado snaps, potted duck, and foie gras on toast. Jerusalem Artichoke Velouté with duck, served with a side dish of cépe brioche, with cépe butter. (B.L.T Bacon and onion cream, chilled lettuce velouté, tomato gelée ) Avocado and crabmeat salad with sweetcorn sorbet and caviar, and chervil pumpkin risotto with parmesan Marinated beetroot, Sairass cheese, pine nut and Cabernet Sauvignon dressing. (Honey and soy roasted quail with Landes foie gras, peach and Persian saffron chutney) Orkney sea scallops roasted with curry, peppered golden raisin purée, cauliflower [they took us into the kitchen at this point and let Ness cook the scallops] Grilled lamb with braised lamb neck, cos lettuce, bacon and onions, ras el hanout Selection of Farmhouse cheeses - fourme d'ambert, vacherin mont d'or etc. Selection of ice cream and sorbets - freshly made, including basil sorbet... White chocolate and coconut panna cotta with olive caramel, white chocolate granité Peanut butter and cherry jam sandwich with salted nuts and cherry sorbet Coffee, infusions and chocolates (the ones in brackets were alternative dishes that my mum had because she doesn't like seafood...) Each course was presented by the chef that made it, and we asked the sommeliere to suggest wines for us (we had 5 bottles between the five of us). It was fantastic. It was the only meal I had all day and I wasn't hungry by the time I went to bed.... James On 19 Jan 2007, at 18:27, Simon Wistow wrote: > On Wed, Jan 17, 2007 at 07:20:22PM +0000, me said: >> Tomorrow I shall be going to The French Laundry. > > I went. It was fabulous. More details to follow. > > The other Simon took a photo of the menu > > http://www.flickr.com/photos/hitherto/362620628/ > > The chef's tasting menu was > > Oysters and Pearls > Sabayon of Pearl Tapioca and Beau Soleil Oysters w/ Sevruga Caviar > > -- > > Salad of Hawaiian Hearts of Peach Palm > Haas Avacado, Mizuna and Black Sesame Vinagrette > > Mulard Duck Foie Gras en Terrine > Glazed Sunchoke, Shaved Fuyu, Persimmon, K&J Orchard Chestnut and > Brioche > > -- > > Veloute d' Oursins aux Truffle Noir > Wilted Romaine and White Truffle Royale > > -- > > Maine Lobster Tail "Cuite sous Vide" > Slow Poached Prune, Celery brnach amd Coffee-Chocolate Emulsion > > -- > > Devils Gulch Ranch Rabbit sirloin en Persillade > Caramelized Capiliollini Onions, Piquillo Peppe Coulis and "Sauce de > Lapin" > > -- > > Elysian Fields Farm "Selle d'agnaeu Rotie Entiere" > Globe Artichokes, Golden Chanterelle Mushrooms > Pommes Maxim and Suace Djionnaise > > -- > > Tete De Moine > Caramelized Belgian Endive, Royal belnheim Apricot Puree and Garden > Mache > > -- > > Gros Michel Banana and Cranberry Sorbet > Boule de Niege, Muscavado cake and Roasted Banana Coulis > > -- > > Calice de Chcolate a la Noisette > > -- > > Mignardises > > > > and the vegetarian menu was > > Porridge of Koshijikari Rice > Quail Egg Yolk, Perilla Leaves and Mountain Caviar > > -- > > Roasted Musque de Provence Soup > Melted Savoy Cabbage, Glazed Chsetnuts and Pomegranate seeds > > -- > > Fricassee of Purple Top Turnips > Cara Cara Orange Confite, Sauteed Swiss Chard and Black Truffle Coulis > > -- > > Curry Scented Gratin of Celery Root > Celery branch, Toasted Almond Tapenade and Dark Raisin Puree > > -- > > Pan Roatsed Hen of the Woods Mushroom > Glazed Salsify, Braised Arrowleaf Spinach and Mouselline Bearnaise > > -- > > Yukon Gold Potato Agnolotti > Pearl Onions, Shaved Baby Artichoikes and Barigoule Emulsion > > -- > > Rogue Creamery "Orgeon Blue" > Baby Beets, Candied Walnuts, Granny Smith Apple Puree and Frisee > Lettuce > > -- > > Persian Lime Sorbet > with Cornmeal Financier and Chilli Chocolate Pudding > > -- > > Salted Caramel Souffle > Cinnamon Glace and Butterscotch Sauce > > -- > > Mignardises > [ detached attachment ]There's stuff above here
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