The first course was a set of amuse bouche
: Hokkaido scallops, diced and marinated in ginger oil and tossed in a singkamas remoulade.
Hospitality and catering lead and chef lecturer at Loughborough College Darren Creed, who will be providing the amuse bouche
for the evening, said: "We are thrilled and privileged to welcome Matthew, Rob, Adam, Paula, Dez and Ian for our guest chef evening.
The five-course extravaganza kicked off with an amuse bouche
, followed by course after course of exotic flavours, taste sensations and weird and wonderful combinations.
The amuse bouche
was as pretty as the surroundings: a tiny dish of creamed, smoked cod's roe dotted with little cubes of violet potato and topped with rocket flowers and fronds of monk's beard.
Helen, a council member of the prestigious Association of Wine Educators, is an authority on French wine and has chosen the Alsace region - which she knows well - for its distinctive grape varieties which are being paired with dishes which also include, following an amuse bouche
of wild mushroom and blue cheese arancini, the likes of confit duck and foie
The seven-course meal will open with an amuse bouche
followed by salad, soup, appetizer, sorbet to cleanse your palate, main course and a sweet course.
Speaking of home country, the art of cooking on a hotplate has its beginnings in Japan, but it is in America that it first gained popularity, and it is at Silver Palm Spa and Resort in Kilifi that I found myself tucking into a prawn salad amuse bouche
in front of their hotplate grill.The beauty about dining at a resort stark by the sea is that the fish was so fresh I could almost imagine it flapping its fins in the water only that morning.
Straightaway, we were surprised by the amuse bouche
that goes to all diners - a tiny, silky smooth pumpkin soup with herby undertones that made for a very festive start.
The elegant dinner started with four kinds of amuse bouche
, which each one having a touch of chocolate-baby beets, chicken choux, cocoa-dusted toast and goat cheese 'cheesecake.' The bite-sized treats have successfully whetted not only the appetite, but the imagination of the diners, as well, of what is to come.
Parkmore Hotel, Eaglescliffe PS69.50 per adult PS36.75 per child (4-12) PS19.50 per child (under 3) You will get an amuse bouche
to start here, followed by a choice of starters.
The dish was nothing short of an amuse bouche
(palate teaser) as the French say.
: crusty baked wasabi mushrooms with spinach, tomato, orange, dill and grated egg.