Collection Culinaire: Tasting April
The Collection Culinaire is a monthly changing, five-course tasting menu at the Brasserie Le Faubourg. February featured skrei cod, celery, and roasted potatoes smothered in creamy kale sauce; fine cheeses served with homemade tomato & raisin chutney, candied black olives, and a basil & sour cream mousse; jellied quince soup with hazelnut semolina dumplings, yoghurt, and nougat. March tasted like saddle of lamb, spinach, beetroot, stuffed potatoes and port wine onions; tuna, goose liver and herb risotto; indulgent banana split à la Brasserie Le Faubourg…
Read on to find out what treats the April Collection Culinaire has in store, or book online here and taste for yourself!
Collection Culinaire April at the Brasserie Le Faubourg
The first course on the menu this month features succulent beef filet – marinated in coffee(!), sea salt and rapeseed oil – on a bed of homemade ratatouille chutney, thick yoghurt with a touch of lime, and rocket salad – both marinated and ground up into “soil”. The chilled chutney is an interesting twist on traditional ratatouille, which is usually served warm and with aubergine. Why no aubergine? “I don’t like aubergine,” explains head Chef Steffen Sinzinger, “and I only serve food I would like to eat myself!”
Marinated beef filet, ratatouille chutney, joghurt, rocket salad
The next course is ray wing with wild garlic pesto, potato espuma (also flavoured with wild garlic, giving it a vibrant green colour), lemon gel, smoked asparagus and beetroot vinaigrette. A summery, light dish paired with a 2012 château de la presle sauvignon blanc.
ray wing, wild garlic pesto, potato espuma, lemon gel, green asparagus, beetroot
The loup de mer is fried in garlic, butter and herbs for the main course…
…and served in barigoule sauce, a classic French broth from the Provence region. It is served with calamaretti, artichoke, root vegetables, gnocchi and a 2010 domaine jean collet et fils chardonnay wine.
cheese selection affinated by "hennart", sorrel, rhubarb, goat cheese, caraway
As always, the cheese course is affinated by “hennart” and is this month served with sorrel cream, sweet rhubarb chutney and fluffy goat cheese flavoured with caraway. My first taste of rhubarb this year, the chutney – small rhubarb cubes cooked in white wine, vanilla and star anise stock – has the flavoursome, slightly tart taste of spring rhubarb.
panna cotta, sour caramel, chocolate, raspberry
The dessert was very fruity and made me think, just for an instant, that it was summer already. It features a panacotta disc with sour caramel cream, dark chocolate and a cube of caramelised white chocolate; a glass of raspberry coulis and espuma with fresh raspberries and raspberry ice cream; and white chocolate soil and sweet cress. A wonderful balance of sweet and fresh, served with a crémant sureau.
Click here to book a table today for this month’s collection culinaire – April will be gone before you know it!
**This Sunday there will be a special “healthy collection” for anybody wanting to kick start their summer diet in style, click here to take a look at the menu.**
