Dom “For One Night Only” : testing out the 2nd and the 4th course……
…that is (for those who don’t already know), the Millefeuille of Crab and the thyme-butter poached lobster.
Let’s start with the result –
So, now for the photos…..
- Poaching the lobster in “beurre monté” with thyme, à la Thomas Keller…a good technique, and easy to manage
- I’m going to have to be careful with the portion sizes – lobster is damn expensive (as I guess you all know) and thus everyone is going to have approx. 50g of lobster meat, plus the 10g in the raviloi – perfectly fine for a tasting menu, but not necessarily easy to make each portion look pretty
What did I learn and what will change, if anything ?
If you haven’t already booked, and you fancy trying out the above (and more), then get yourself onto my reservation page – Dom “For One Night Only” 5th July