I adore tiny dishes. You have probably noticed that by now. Tasing menu sized dishes. And today, I cooked a seven course tasting menu for a newlywed couple.
We kicked off with an amuse-bouche consisting of goat cheese appetizers with persimmon and prosciutto. The first real course – the soup course – consisted of Jerusalem artichoke cappuccino with bacon shortbread cookies. The soup was followed by cured eggs with smoke salmon and young salad leaves. As a primo piatto, we served truffled tagliatelle with king oyster mushrooms. And as a secondo piatto, we went for surf and turf: Duck and scallops accompanied by beetroot and orange. Before proceeding to the cheese and dolce, I served sugar beet granita as a palate cleanser. The cheese dish was composed of Vacherin Mont d’Or with Birnbrot followed by bilberry curd cake for dessert.