Good food is only one part of a good meal. Good company, a relaxed setting, a new experience: all of these help make an unforgettable meal. You will need to bring the good company, but I can provide the rest!
Découvrez quelques plats sortis de la cuisine de Michal pour vous mettre en l'appétit !
A soft boiled quail's egg wrapped in minced rare breed pork and herbs, then dipped in breadcrumbs and fried. Served with a saffron, tarragon and garlic mayonnaise.
A mixture of shredded ham hock and herbs wrapped in free range chicken breast and poached. Served with a salad including saffron potatoes, pea shoots and a herb vinaigrette.
Organic beef steak with sundried tomato and caper sauce, triple fried potaoes, a braised beef cheek croquette and summer vegetables.
Steak tartare with a crispy fried quail egg yolk and matchstick potatoes.
Raspberry and white chocolate soufflé, cherry and rhubarb sauces, almond crumble, vanilla ice cream, white chocolate and alpine strawberry fondant, and mint sugar.
Oxtail is braised in white wine and vegetables, then minced and used as a raviolo filling. The raviolo is served in a beef and madeira consommé.
Sea bass, scallops and prawns (all from sustainable sources) are served with a home made Malaysian yellow curry, jasmine rice and braised greens.
A sticky toffee pudding infused with Lady Grey tea, served with clotted cream ice cream, toffee sauce, toffee apples and an almond praline.
Wild mushrooms sauteed with shallots, garlic and vermouth, wrapped in all butter puff pastry and served with a light pea puree.
Sea bass and scallop (from sustainable sources) marinated in coconut and lime juice, served with avocado puree, tomatoes and pickled onion.
Rice pudding ice cream filled with a coffee caramel, served with a peppered cherry sauce, dark chocolate fondant, glazed fig and an almond tuile.
Summer vegetable roasted and pressed with goat's cheese, served with roasted tomatoes and a herb vinaigrette.
Organic peas and roasted garlic blended with herbs and creme fraiche, served with sourdough croutons.
A traditional Polish cold soup, made of blended beetroot, horseradish and cucumber, served with soured cream and dill.
A seared scallop (from a sustainable source), served with cauliflower puree, griddled cauliflower and cauliflower bhajis, topped with a curry oil.
A raviolo stuffed with minced wild mushrooms, truffle and a free range egg yolk, served with crispy pancetta and a sage butter.
A dark chocolate fondant with a salted caramel centre, served with a dark chocolate sauce, pistachio ice cream, pistachio sand and chocolate popping candy.