- 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, 3 replies, latest was 16 years ago)

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)