Name: Menu n°3 – J’avais envie de mettre les petits plats dans les grands.
Ingredients: Entrée - Tartare de poires aux noix, girolles, roquette et filet d’Anvers; Plat principal - Rôti d’agneau à l’ail, au romarin et au thym avec un gratin dauphinois, de épinards à la Romaine et des carottes glacées; Dessert - Pavlova d’automne aux figues, fruits rouges, chantilly à la cannelle et brésilienne

MENU No. 15

How about we do something a bit out of the ordinary tonight?

Entertaining, laying a lovely table, serving something that really makes an impression…

A complete menu, including the recipes, the shopping list and my plan of action.

Almost everything is prepared in advance.

Your guests are seated.
You too.

Discover Menu No. 15

Print Recipe

Menu No. 3 – I fancied pulling out all the stops.

Author: admin Courses: MENU IDEAS

Description

I served this menu for an autumn dinner, when I wanted to offer something a little more festive, with beautiful seasonal produce and an organisation that allowed me to enjoy my guests to the full.

An elegant, generous and comforting 3-course dinner, perfect for an autumn evening when you want to entertain without stress, but with beautiful dishes.

Ingredients

Starter - Pear tartar with walnuts, chanterelles, rocket and Anvers fillet
Main course - Roast lamb with garlic, rosemary and thyme with gratin dauphinois, spinach à la Romaine and glazed carrots
Dessert - Autumn Pavlova with figs, red berries, cinnamon and Brazilian whipped cream

Instructions

This menu has been designed to be prepared largely in advance, so that you can entertain with peace of mind.
In the Premium Area, you'll find detailed recipes for each menu item, along with my personal tips and step-by-step instructions.
The menu also includes a complete shopping list, sorted by department, to save you time when shopping.
As always, I also share my detailed battleplan: what can be prepared the day before, the day of, and the final touches just before serving.
You'll also find my cooking, dressing and presentation tips for an elegant, uncomplicated result.
Everything you see here is easy to prepare...

But so that everything runs smoothly on the big day,
we need a clear organisation.

The complete menu, with exact quantities
and the step-by-step plan
can be found in the’Premium Area.

You don't have to think about it - it's all taken care of.

See the full menu & its step-by-step organisation