17.08.08
Welcome!
I can provide you and your guests with an amazing experience of a full flavoured fine cuisine, cooked with passion, for any occasion in your home.
You and your guests can just relax and enjoy and i will organise it all for you, providing a discreet and professional service.
Flavours, taste...
My focus is on flavours and taste. Dishes are carefully composed and harmonious. The natural flavours of produces are enhanced by combining textures and tastes, without over doing it.
I make sure i use the best produce, fresh and full of natural flavour. I like to work with seasonal ingredients, localy sourced as much as possible. The versatility of vegetables, fresh herbs and spices enables me to really enjoy creating vegetarian dishes. I also take care of any allergy or dietary requirement.
Plates are carefully and beautifully presented, without any fuss, simple and elegant.
When you have decided on the date of your diner or event, the number of guests, you can contact me by email: thecookingfrog@googlemail.com
We will then discuss the menu, and all the details of the event.
To give you an idea of my cuisine, have a look at the links on the right hand side " sample menus " and "my food". Note that these are just examples, i will send you more menu options when you get in touch and we will choose together the most appropriate to your event and your tastes!
About me
To know more about me, just click on my picture on the right hand side!
18.08.08
Sample Menus
Canapés
Prawn and avocado purée on a fork, sprouted seeds
Warm Chestnut velouté served in a shotglass, gressini
Aubergine and extra virgin olive oil Caviar in a spoon, sundried tomatoe
Foie gras on gingerbread toast, fig chutney, sea salt
Starter
Beetroot tartare, capers, parsley, watercress, goats cheese, beetroot reduction
Filo parcel filled with roquefort cheese, pear and walnuts, on a bed of rucola salad, walnut oil vinaigrette
Chicken liver parfait, caramelised onion jam, brioche toast, green salad
Crab and smoked salmon avocado salad, roasted pinenuts, lemon, hazelnut oil, fresh herbs, mixed salad leaves
Main Course
Braised beef in a red wine sauce, honey glazed carrots, confit shallots, fresh tagliatelle nest
Wild salmon filet poached in a "court bouillon", creamy white wine sauce, crushed new potatoes, steamed broccoli
Organic lamb filet, seared and oven roasted, red fruit and rosemary sauce, spinach purée, polenta
Pan fried organic duck breast served with an orange sauce, sweet potato mash, orange segments
Dessert
Caramelised pear tarte tatin, vanilla ice cream quenelle, salted warm caramel sauce
White chocolate and raspberry cheesecake on a ginger and cinnamon biscuit base, raspberry coulis
Hot dark chocolate fondant, served with crème anglaise
Poached yellow peach, verbena jus, pistachio gâteau
Vegetarian options
Roasted red pepper, parsley foamy cream, stuffed with risotto rice, nuts, ginger, cumin, lime,sultanas, mint and parsley
Caramelized endive tarte tatin, port reduction, roquette salad
Slow raosted tomatoes, courgettes, baby beetroot, wholewheat tagliatelle nest, pinenuts, hazelnut oil, shaved parmesan
Petits fours
Dark chocolate truffles
financiers
french meringue
