Once a quarter, we meet up with my brother-in-law’s family for dinner together. Today, it was our turn to cook. The menu we served combines farm-to-table produce from the immediate neighborhood (quince and sugar beet), Southeast Asian notes (ginger and coconut milk), a Moroccan touch (pomegranate, date and mint) and South American treats (chocolate). A fusion menu in other words.
- Starter: Quince and pumpkin soup with coconut milk and ginger
- Main: Lamb sirloin on a lukewarm barley, pomegranate, date and mint salad
- Pudding: Sugar beet mousse on a dark chocolate ganache and quince syrup