Four Course Dinner
After the cooking lesson and aperitif, came the best part of the day, our meal! This menu was specially crafted for us lucky folks with Wendy (Bliss Travels). First, we started off with a glass of the house cocktail, Melanis — a house made drink with melon and star anise, poured over ice. Our first dish was a tomato soup with tarragon ice cube, eggplant cake and a goat cheese chorizo cookie that I couldn’t get enough of. Next, came the starter tasting of Prevot’s menu items, which was perfect because I love trying everything but never have enough room in my stomach for it all. The five mini’s were sea bass ceviche, foie gras with candied melon, melon balls with French dressing, pan-fried melon wth prawns and a McPrevot salmon-melon burger.
We did wine pairings for every course, including the dessert! Before I get to that, let’s talk about the main dish — roasted rack of lamb over summer vegetables simmered in pesto. Wow, the lamb in France tasted unlike anything I’ve had here. There’s not a hint of gaminess. The cooking was superb as the flavors danced and melted in my mouth. Phenom. Finally, out dessert was so much fun. It was a bowl with a cap that opened up to goat milk cream coated with melon. On the cap was avocado ice cream. It was the best ice cream, I’ve had.
Finally, we ended with some petit fours.
It was truly such a treat!