Tonight we had the "degustation" for the wedding dinner.
Some time ago we had selected two options for each course and booked a trial run with the caterer.
To help us assess the food and wine we had invited a few experts in the name of Alice, Aurelie and Romain.
I was a bit stressed before we started. What if the food was not good?
That worry was quickly pushed away as everything we tried was very good (except one of the starters that was only good).
Once the question of overall quality was cleared, remained the one of the choice.
Starter was easy as there was a clear winner.
Main course was harder and we ended up asking to mix elements from both dishes we tried.
Dessert was really hard as none was really doing the job so we creatively brainstormed on what else we could do. Don't worry we did figure out something that the chef took to the next level.
For the wine, it was harder but with Romain's expertise we figured out that none of the white ones would do. One of the red ones was ok though. In other words, we need to go and try a few more wines before making a choice.
Overall this was a fun experience to eat thinking: is this good? is this ok for a wedding dinner? what happens if you have to cook for 100 people? does it all fit together?...
If you are asking yourself what the menu will be, you have to wait until December :)
Some time ago we had selected two options for each course and booked a trial run with the caterer.
To help us assess the food and wine we had invited a few experts in the name of Alice, Aurelie and Romain.
I was a bit stressed before we started. What if the food was not good?
That worry was quickly pushed away as everything we tried was very good (except one of the starters that was only good).
Once the question of overall quality was cleared, remained the one of the choice.
Starter was easy as there was a clear winner.
Main course was harder and we ended up asking to mix elements from both dishes we tried.
Dessert was really hard as none was really doing the job so we creatively brainstormed on what else we could do. Don't worry we did figure out something that the chef took to the next level.
For the wine, it was harder but with Romain's expertise we figured out that none of the white ones would do. One of the red ones was ok though. In other words, we need to go and try a few more wines before making a choice.
Overall this was a fun experience to eat thinking: is this good? is this ok for a wedding dinner? what happens if you have to cook for 100 people? does it all fit together?...
If you are asking yourself what the menu will be, you have to wait until December :)
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