Menu Design Help

Joined Sep 3, 2015
Hi all

New to the forum, i've joined to connect with like minded people and to learn a bit more about the wonderful world of cooking. 

I've recently purchased Larousse Gastronomique and have been loving it so far. This coupled with the purchase of a new cooker with electric oven to replace the gas oven that couldn't hold a consistent temperature have inspired me to to host my first dinner party for a long time. 

I've been deliberating over the menu for some time as there are some new techniques I want to try including my first use of agar agar. I've come up with the menu below and would like the input of members on the flavor combinations. 


Deep fried courgette flowers stuffed with ricotta served with slices of cured ham with balsamic and olive oil caviar (maybe with a rocket salad)


Ballotine of pork served with fondant potato, caramelised endive, parsnip puree,cider apple jelly and a cream truffle sauce with truffle shavings. 


Tarte au citron with basil ice cream

I think this should work with sweet and bitter flavours I guess my only concern is maybe a texture missing from the main as it will all be a little soft. 

Appreciate any input on this, its all quite new to me. 


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