Menu from a dinner at Carlton Ambassador Hotel in The Hague, Netherlands with ingredients from The Vegetarian Butcher (all “meat” dishes were vegetarian substitutes):
Beetroot macaroons, goat’s cheese, green apple purée
Smoked eel salad, strained yoghurt with horseradish and sweet and sour cucumber
Albaizar Albariño, Rias Baixas, Spain 2010
Gazpacho with spring vegetables and tuna rouleau
Cannelloni filled with mushroom risotto, free-range chicken, rocket, macadamia nuts and beurre noisette
Two Vines Columbia Crest Cabernet Sauvignon, Syrah and Merlot, Washington State, USA 2010
Poached peach with warm white chocolate foam, aceto gel and sugared nuts
Boschendal Reserve Collection Vin d’Or, South Africa 2009
