L’Eglise Restaurant Chef’s Table – photos Julia Claxton
| April 23, 2012 |
Too many cooks may spoil the broth but if you want a really fabulous meal seat a restaurant with off duty Michelin starred and other chefs, food producers and food writers, then provide the finest ingredients for the home chefs to conjure with. This unique “Chef’s Table” event was the brainchild of Jean Christophe Martin of L’Eglise Restaurant in Hove who invited Richard Vaughan to showcase rare breed meat from his Huntsham Court Farm. The invited diners included top chefs from London and the South as well as local and national food writers. L’Eglise’s head chef Bola Akinbobola and his team seemed unfazed to be cooking for such august company and produced a simply stunning meal. Richard’s Middle White pork, Ryeland hogget and Longhorn beef all put in an appearance in due course. Judging by the contented faces and general bonhomie all met with approval from the discerning diners. The meal was accompanied by suitably fine champagne and wines, with a magnificent cheeseboard and excellent coffee to round off the meal. All was provided by this unique event’s sponsors, who also included Francois Domange of Vinothentic [wines], Tim Duncan of Pernod Ricard [Perrier Jouet champagne], Arnauld and Paul Lenik of Ritter Courivaud [French and British Cheese], Espresso Mushroom Company [Oyster mushrooms] and Nigel Lamb of Small Batch Coffee Company. The event was a huge success and was a rare opportunity for celebrated chefs to be able to relax and enjoy a meal with each other in convivial surroundings whilst being introduced to food and drink from some of the country’s best independent producers.
Menu
Amuse Bouche of Pate de Foie Gras with apple and crackling
Pate de Tete de Cochon – Middle White Pork served with radish and Ratte potato salad, English mustard and tarragon dressing.
Assiette D’Agneau a la Provencal – Ryeland hogget with ratatouille and local wild garlic jus
Boeuf Bourguignon et Os a la Moelle – Longhorn shin of beef bourguinon and roasted bone marrow, oyster mushrooms and watercress
Millefeuille au Sureau – Classic Millefeuille with St Germain – elderflower liqueur jus
Coffee and Truffles
For more information on L’Eglise restaurant and Huntsham rare breed meat:
http://www.legliserestaurant.co.uk/ http://www.huntsham.com/
http://www.ijulesfineart.com/
http://photography.juliaclaxton.net/
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