Host/chef:
Pierre & Sylvie Gagnaire
Venue:
Faculty of Agronomic Sciences, University of Gembloux
Special guest:
Jean-Claude Ellena
Tartare of langoustine and razorshell clams with pomegranate.
Cod fillet nestling in a nettle veloute sauce.
Fresh morels flavoured with liquourice.
Courgette flowers served with white asparagus tips.
Pea and baby broad bean soup.
Red-olive filled ravioli flavoured with castoreum.
Accompanied by a raspberry wine.
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