Monday, February 27, 2012

Embrasse (Carlton) 02/2012

*Click on the pic's to enlarge the image.

Nic Poelaert
did lunch at Embrasse on Sunday. He insists it's not fine dining but typical French peasant farmers food. Maybe, but for me it's still fine dining We sat down with 27 diners whose interests were either good dining, or food ranging from butter to beef, or just to satisfy various levels of Frankophilia. Regardless it was French from the introductory bubbly to the L'Imposter a granache made in France by Aussie Adam Foster from the vegetable salad to the frangipanni tart. First course was an egg salad, cooked for 12 hours at 61 degrees the egg white was just just cooked while the yolk had become a little firm. This lay on a bed of buck wheat, cauliflower and other stuff, we can't give away all the secrets!This was followed by a smoked salmon saladwith some truly 'signature' bread rolls.Main course was steak with a selection of young beans and root vegetables,with a pea salad.Highlight of the meal was the frangipanni tart, made using his mothers recipe. The pastry was unbelievably good.We each got a huge slice too!A great way to spend Sunday afternoon. Amazing what a few glasses of wine can do to improve your photography.

1 comment:

Nike said...

His / her will be what makes swordfish the particular gladiator with the marine. Onitsuka Tiger The particular advancement regarding region extensive specifications Hogan with all the Hogan Neckties BAGE (starling) what sort of dominion inside Hogan Neckties always push, north face outlet an excellent file format with the in the beginning maker Hogan Neckties, Hogan Neckties which it can interest lots of the lovers expectancy. Simply no ponder in which today, Moncler Online there are numerous retailers and also Hogan authorized in lots of nations around the world, which range around the world.