That’s it, the 2019 Valentine’s Day Dinner Party is over. No complains, everybody was happy, the food left the kitchen on a steady stream, and the whole team was very efficient. What else to ask for?
I think it was one of my best Valentine’s Day menu. Because I knew I had the staff to help me with – and they did – and the desire to do something great also. Next year should be even better. Of course I didn’t manage to do exactly what I had in mind and I had to improvise while doing the prep, but as you will see with the pictures, I think everything was pretty nice.
The Duck Breast was just excellent, I finally found a very good supplier that import them directly from France.
And the masterpiece – the dessert – was a combination of great chocolate from Callebaut and Valrhona. All the 3 taste – Passion Fruit, Ruby and Gold – fit very well together. It took me 3 days to make all the base – I have only 6 forms – but it really was worth the effort.
Scallops Tartare with Quinoa, Passion Fruit and Tonka Seeds
Cream of Carrots & Sweet Potatoes with Ginger, Roasted Cashew Nuts and Chili
Halibut served with Honey & Imbir Sauce, Glazed Vegetables and Quinoa, Sweet Potatoes Puree
Duck Breast served with Cherries & Chocolate Sauce, Potatoes Boulangère and Glazed Baby Vegetables
Mini Tart with Passion Fruit Ganache, Ruby Chocolate Crémeux, Caramelized Pistachios, Golden Chocolate