Merry Christmas everyone!
This year I feel very very festive.
Although work is crazy. Pediatrics in the winter is no joyride. Viruses and mucus are thrown at you from every direction. It’s definitely not crisis for Kleenex and The Antiseptic Gel!
It’s wonderful. It’s so beautiful. It makes me want to… “Wipe my nose, put my new boots on and get a little warm in my heart when i think of winter…” (The beginning of Winter a song by Tori Amos… joyful).
The peacefulness which comes along with a thick layer of snow is just marvelous.
The sound of walking in the snow makes me want to “tele-transport” myself to a childhood ski holiday.
The snow is just so enchanting exotic, I love it. I feel very cheery these days!
The whole family is coming home for Christmas from every corner of the world.
As we are all big globetrotters this year, I thought I would infuse my Christmas menu with our travels.
Six Tatsuya nigiri’s finished off with the blow torch
Scallop and foie gras, spicy tuna, fatty salmon, salmon tartar Poudre des Indes, tuna tartar with Japanese mayo all just torched to form a melt in your mouth sensation.
Terrine de Foie Gras brulée with poivre de Luna
Pan seared fresh foie gras by Bruno with Aceto Balsamico Extra Vecchio from Oracabessa
Hare saddleback with celery purée, cranberries and a wild mustard, cognac and cacao sauce.
La neige de Rollinger par Ariane
Ile flottante, rhubarb and raspberry compote, pralin of hazelnuts, pistachios and nespresso.
Next week guest post by Tom Annicq for Pierre’s Velouté aux huitres et Pernod.