On my birthday we had cake, and planned the upcoming birthday dinner 2017.
Later we started to lay the table. Or at least one of us did…
Theme was spring and nature.
The smartest way to keep plates warm before serving at home is an electrical blanket.
When guests arrived there were Champagne and two different hors douvres. One with scrimps and chili mayo and one with pickled meat and truffle aioli.
First dish of the evening was beets.
More in detail beetroot, yellow beetroot, pear, maché, walnuts, bee pollen, acacia honey comb, balsamic syrup, fried goat cheese and mealworms. All inspired by this dish.
Second dish was a velouté made of beef. On the plate is mushroom, peas, carrot, cress and golden salt.
Third dish was salmon.
With potato purée, scrimps and crayfish and scrimp foam. It should have been served with also a scrimp roe butter, but that one got left in the fridge…
Dish four was savory porridge.
With fennel, cress and grasshopper.
Dish five was braised celery.
With celery and gruyere and parmesan, and celeriac, cider apples, yellow beetroot, walnuts carrot sprouts and cress.
Dessert was a berry parfait with raspberry mousse, berry sauce, bee pollen, gold leafs and cotton candy.