AVEQIA Londons Christmas menu 2016
For the festive season our team of chefs have created an exciting feast full of festive cheer and international culinary twists, allowing guests to be guided from the basics, through to classic techniques and flair with the most current molecular and sous vide applications.
The dishes of our Christmas menu are paired with some exceptional wines chosen by our expert sommeliers to create the perfect dining experience.
Teriyaki glazed quail with pan fried foie gras and glazed apples
For the starter; guests will infuse quail with a sticky sweet teriyaki glaze and pair with pan fried foie gras. We add glazed apples and gingerbread for a spicy depth. The preparation of this dish will give your group a great opportunity to explore flavour combinations and techniques!
Red mullet bouillabaisse, clams and mussels, smoked aioli
The second course celebrates Christmas in a Mediterranean style through the inspiration of a sun drenched beach. Plump fillets of red mullet are combined with an intense bouillabaisse, clams and mussels enhance the taste of the sea and smoked aioli completes the dish.
Guinea fowl breast and sausage, truffled potato croquette and smoked celeriac purée
With the main course, you will learn to prepare succulent Guinea fowl breast and make rich sausages from the thighs. Truffled potato croquette and smoked celeriac purée bring the warmth of a glowing Christmas Day fire and a piquant savoury touch is added through a pickled onion and sage jus.
Valrhona and praline parfait, bitter orange curd and Grand Marnier gel
For the finale of this Christmas menu, luxurious Valrhona chocolate and praline are combined to create a silky parfait. A subtle coffee meringue is complemented with a bitter orange curd and punchy Grand Marnier gel. All in all; a culinary gift which is a delight to unwrap…and consume!