Beef braised in white zinfandel and lobster glace with a vegetable and white truffle butter puree. Aromatic potatoes ( cooked in mineral water with black garlic, black treacle, lemongrass, ginger, jalapenos and coriander ). Finished with togarashi.
Well, lunch was fantastic. Spaghetti with olive oil, three types of tomato, garlic, fresh anchovies, salted capers and basil. And not forgetting the two cheeses, these being, Piave Vecchio and Montasio Fresco.
Tuna steak with a vegetable ragout ( carrot, swede and shallot ) braised in carrot juice and chicken stock reduction. Finished with a Merlot and veal concentrate reduction. Experimenting with my samples from Essential Cuisine - The Stock People