Amuse bouche: Gazpacho topped with a watercress puree.
Starter: Chicken liver & cognac pate
Fish course: Cajun spiced mackerel fillet with a gooseberry compote
Champagne sorbet
Main course: Chateau Briande, rare, with rosemary infused soate potatoes & buttered baby carrots and bernaise sauce.
Dessert: Dark chocolate fondat with homemade clotted cream ice cream, served with a raspberry coulis
Dessert wine.
Cheese plate: Dolcelatte, smoked cheddar, cambazola.
Port.
Coffee & petit fours.
(lkjshaglkasjdhglkhjz lkcvl; g;aodh;owih, Mon 2 Aug 2010, 16:44, 3 replies, latest was 16 years ago)

Sounds borring for the most part.
Just because something is poncy, it doesn't mean to say it's good.
( G/PP 💩💩💩💩💩&#128, Mon 2 Aug 2010, 16:46, Reply)

I don't see that as boring, to be honest.
Cajun spiced mackerel sounds interesting, rare prime steak surely not boring and I love chicken liver pate, Italian blue cheese and fine wines matched to food.

I'm not bothered by the pud but that's just my personal 'sweet food = meh' issue.
( Monty Boyce, My cheese game is strong, Mon 2 Aug 2010, 16:49, Reply)

I'll eat your dessert

( TGB checking Off Topic is still shit at, Mon 2 Aug 2010, 16:50, Reply)

see below

( Monty Boyce, My cheese game is strong, Mon 2 Aug 2010, 16:52, Reply)

- Gazpacho topped with watercress puree: The watercress won't bring anything to the table, and would dull out the spicyness of the gazpacio, something like a peri-peri sauce or some sort of thickened tobasco would work; or even just tobasco by itself, keeping the loose texture.
- Chicken liver and cognac pate, you can more or less get that anywhere these days, minus the cognic, something like jewish chopped liver with motza would be more different and have more flavour.
- Mackerel fillet with the gooseberry compote, I can't see the compote working, something like a horseraddish sauce with smoked macreal would be nicer.
Champaign Sorbet: I think elderflower peri sorbet would be better, personally.
- Main cause; with you on that one.
- Dessert: Maybe, not to sure, don't like dark chocolate.
- Dessert Wine. Yup, nice, esspesh with the cheese plate.
- Cheese plate, you can get those cheese anywhere these days, needs more 'wow' factor.
- Port. yup, with you on this.
- Coffee and Petit fours - Not my sort of thing, but it's fair 'nuff.
( G/PP 💩💩💩💩💩&#128, Mon 2 Aug 2010, 16:54, Reply)

Mackerel & gooseberry go together really well. I'd recommend fresh mackerel at the moment as it's in season rather than smoked.
You'd be surprised about the watercress puree - I think the pepper of it compliments the gazpacho.
(lkjshaglkasjdhglkhjz lkcvl; g;aodh;owih, Mon 2 Aug 2010, 16:58, Reply)

I'd give them a go, and be prepared to be supprised.

( G/PP 💩💩💩💩💩&#128, Mon 2 Aug 2010, 17:00, Reply)

not had elderflower peri sorbet - tell me more

(lkjshaglkasjdhglkhjz lkcvl; g;aodh;owih, Mon 2 Aug 2010, 17:03, Reply)

I've only had it in jelly form*, but I think it would work as a sorbet. I also think, but not in this menu, Red Bull would make a good sorbet too.
I'll tell you how he did the jelly, to the best I can remember, but it would work just the same in sorbet.

Get some elderflower cordial, mix with periay (wait, I ain't spelt this right, to make sure we're on the same page, I mean 'pear cider'), add some geltine, pour over fruits like Apple, pears, a _few_ berries, into molds and set. I think I might have missed out something, but I can't remember.

* On some telly show they had it, and my friend recreated that.
( G/PP 💩💩💩💩💩&#128, Mon 2 Aug 2010, 17:08, Reply)

Dont' get me wrong, if someone made that for me, I'd be well made up.
But I wouldn't want that in a resturant where I would be spending a good £150 for a meal (which is the sort of price a meal like that would be there).
( G/PP 💩💩💩💩💩&#128, Mon 2 Aug 2010, 16:58, Reply)

I had an 8-course Michelin-starred meal once
that was

a) too much food even for a greedy-guts like me and
b) waaaay too salty for my palate

I've had £50 meals I enjoyed a great deal more.
( Monty Boyce, My cheese game is strong, Mon 2 Aug 2010, 17:04, Reply)

I agree. Price does not equal quality & enjoyment.
Apart from with hookers (apparently).
(lkjshaglkasjdhglkhjz lkcvl; g;aodh;owih, Mon 2 Aug 2010, 17:08, Reply)

My goal is to have my first one this year =D
My best mate is a real foodie too, we've been planning since christmas to go, and our birthdays are both in october.
( G/PP 💩💩💩💩💩&#128, Mon 2 Aug 2010, 17:09, Reply)

1. You're about to eat cajun fish: the pepperyness of watercress is heat enough.
2. Yes you can, but is that bad? I've not had chopped liver so bow to your expertise.
3. The pairing of mackerel with gooseberry is quite popular now: top chefs disagree with you Gonz.
4-9 Okey dokey
( Monty Boyce, My cheese game is strong, Mon 2 Aug 2010, 17:00, Reply)

I'm humming and imagining it.
I'm not sure peppery makes up for 'heat' really. They both have their places, don't get me wrong, but I'm just not sure.
Yup, true, the only reason things end up in supermarkets is because people buy them, I guess I was being a bit [donno word, twat?] by suggesting something else that most people wouldn't have tried. Needs some sort of toast with it though.
I'd be prepaired to be wrong on the gooseberry thing, but in my head I can't see that working.
( G/PP 💩💩💩💩💩&#128, Mon 2 Aug 2010, 17:04, Reply)

I've cooked most of it (not all courses at the same time).The only one I was unhappy with was the chocolate fondat but that was due to my bad cooking not a lack of flavour.

(lkjshaglkasjdhglkhjz lkcvl; g;aodh;owih, Mon 2 Aug 2010, 16:50, Reply)

That's my kind of meal.

( Monty Boyce, My cheese game is strong, Mon 2 Aug 2010, 16:46, Reply)

Can I just have the dessert course 10 times?

( TGB checking Off Topic is still shit at, Mon 2 Aug 2010, 16:48, Reply)

You can have mine,
I'd skip it and go straight to cheese, then have a line in the khazi and trade coffee for a large XO cognac.
( Monty Boyce, My cheese game is strong, Mon 2 Aug 2010, 16:52, Reply)

I'd probably have room for cheese as well

( TGB checking Off Topic is still shit at, Mon 2 Aug 2010, 16:53, Reply)

GET YOUR BEADY EYES OFF MY FUCKING CHEESE.

( Monty Boyce, My cheese game is strong, Mon 2 Aug 2010, 16:54, Reply)

I'LL FOOKIN FIGHT YA FOR IT

( TGB checking Off Topic is still shit at, Mon 2 Aug 2010, 16:56, Reply)

You'll have to.
And I have a (cheese) knife.
( Monty Boyce, My cheese game is strong, Mon 2 Aug 2010, 16:56, Reply)

Well I have a....

( TGB checking Off Topic is still shit at, Mon 2 Aug 2010, 16:59, Reply)

...a hairy man's arm?
Poor you.
( Monty Boyce, My cheese game is strong, Mon 2 Aug 2010, 17:06, Reply)

no need to dash off to have the line. Silver straws would be provided at the table.

(lkjshaglkasjdhglkhjz lkcvl; g;aodh;owih, Mon 2 Aug 2010, 16:53, Reply)

Bra-vo.
I like it here.
( Monty Boyce, My cheese game is strong, Mon 2 Aug 2010, 16:56, Reply)

I could host a B3tan supper club like these secret ones that have sprung up.

(lkjshaglkasjdhglkhjz lkcvl; g;aodh;owih, Mon 2 Aug 2010, 16:51, Reply)

DO THIS NOW.

( Monty Boyce, My cheese game is strong, Mon 2 Aug 2010, 17:00, Reply)

I'll take that...
can I also have some ketchup, a mug of tea and a slice of bread & butter to wipe the plate?
( Colonel Dracula Two manky hookers and a racist dwarf, Mon 2 Aug 2010, 16:51, Reply)

HP sauce would be better with the beef.

(lkjshaglkasjdhglkhjz lkcvl; g;aodh;owih, Mon 2 Aug 2010, 16:52, Reply)

Ok, as long as I can add salt before tasting the meal

( Colonel Dracula Two manky hookers and a racist dwarf, Mon 2 Aug 2010, 16:59, Reply)

^ number one pet hate ^

(lkjshaglkasjdhglkhjz lkcvl; g;aodh;owih, Mon 2 Aug 2010, 17:02, Reply)

Fucking insulting isn't it?

( Monty Boyce, My cheese game is strong, Mon 2 Aug 2010, 17:03, Reply)

It's appalling - other than shitting on the plate I can't think of a worse insult to give a cook

(lkjshaglkasjdhglkhjz lkcvl; g;aodh;owih, Mon 2 Aug 2010, 17:06, Reply)

'where are the 'English Dishes'?'

( Monty Boyce, My cheese game is strong, Mon 2 Aug 2010, 16:54, Reply)

I'm not eating that forrin' muck
*reads the sun in a string vest*
( Colonel Dracula Two manky hookers and a racist dwarf, Mon 2 Aug 2010, 16:58, Reply)

more poppadoms while you wait?

(lkjshaglkasjdhglkhjz lkcvl; g;aodh;owih, Mon 2 Aug 2010, 17:07, Reply)

Yeah, and make it quick Gunga Dinn
*sparks up fag*
( Colonel Dracula Two manky hookers and a racist dwarf, Mon 2 Aug 2010, 17:10, Reply)