|The placement cards, a variation of the standard origami crane.|
I attended my father's birthday the other night. It was his 50th, so he decided it was about time to "bring out the big guns" and have a feast. We hired a chef and enjoyed a fantastic 11-course meal. I will try to remember all of the courses as well as I can, but there may be mistakes (sorry).
I would also like to apologize in advance for the somewhat horrible quality of these photos (with the exception of the caviar pictures), but I still wanted to share some good food (and wine) with you! I also didn't take photos of the first three (and all of the champagne as well!) courses, which is a real shame - we had oysters that were to die for!
The very first dish we had, was the very last one I took pictures of - these pictures are from the morning after. It's russian caviar.
|If you do not like caviar, you are missing a really enjoyable part of life!|
|This caviar tin was served individually, so that guests would think they were getting a tin full of caviar. A pleasant surprise is waiting underneath the layer of caviar, though.|
|The caviar was resting on a creme of sunroot (Jerusalem artichoke) with lobster. It was rich, creamy and simply divine!|
|With our bread, we were served whipped butter. Both the bread and the butter came in all through the night, which is always a plus in my book.|
|Foie gras and duck terrine served with caramelized shallots, red onion and ramsons.|
|Lemon vodka "shot" sorbet, to clear the palette after the richness of the foie gras - notice the lemon zest. Always a good sign, when you can see the actual ingredients.|
|Duck rilette served with clover salad, apple-vinaigrette and champagne jelly (truly the best duck rilette I have ever had! I could have eaten dozens upon dozens of this).|
|Eiswein served with the duck rillette (I think). One of (if not THE) the only "sweet" and white wines I like!|
|Quail served with a varition of beetroots (pureé, chickpea and creme slices and the cube was slightly acid-tasting, in a good way).|
|And with the quail, the red wine came! Ah, I do love a good glass of red wine!|
|Lamb served on a bed of citrus "perlebyg" with dried olives.|
|Roe deer back served with mushrooms and parsnip.|