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Springtime French Supper

Inspired by a beautiful meal I enjoyed a few years ago in the French countryside to celebrate the arrival of Spring, I will be preparing a 5 course, shared table dinner in Wellington, PEC.

SUNDAY MARCH 24

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Fresh Oysters

Baguette with Hand Churned Fleur de Sel Butter

Confit Tomato Tart

Roasted French Ham with Orange & Prune Glaze. Served with Petite Pois, Butter Lettuce and Pearl Onions

Cheese and Greens Course

Souffle l’Orange with Elderflower

Fleur de Sel Chocolate Truffle (parting gift)