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

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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
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    This menu has been designed to be prepared largely in advance, so that you can entertain with peace of mind.
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    In the Premium Area, you'll find detailed recipes for each menu item, along with my personal tips and step-by-step instructions.
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    The menu also includes a complete shopping list, sorted by department, to save you time when shopping.
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    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.
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    You'll also find my cooking, dressing and presentation tips for an elegant, uncomplicated result.
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    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

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    THE MENU IN PICTURES:

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Read it online: https://auxdelicesdecaroline.com/en/recipe/menu-n3-pour-un-diner-automnal-elegant-et-genereux/