Ce parc, flambant neuf et premier du genre dans le Royaume avec une superficie de 46 hectares, permet de promouvoir la richesse et l'authenticite du patrimoine equin national grace notamment a la mise en place d'une zone de 7 hectares pour la Bourride
afin d'y accueillir les Sorbes des differentes regions du pays et de deux Halls d'exposition (1,9 ha).
Main course-wise, you're looking at six pasta/risotto and seven more combining fish, fowl and farm stock, all ranging in price from the $15 Rigatoni Bolognese to the $24 Seafood Bourride. Then there are another eight grilled steak/pork and seafood entrees ($17 to $25) that lend themselves more toward a list of sides, all $3.50, including potatoes (three options), rice, lentils and vegetable de jour.
Going sideless, we sampled pan-seared trout and the seafood bourride. The trout was served under a mound of wild rice mixed with your traffic-light assortment of colored peppers.
The Mediterranean food repertoire is long on similar dishes: Provencal bouillabaisse and bourride
, Catalan suquet and Greek kakavia.
You may have heard about some of the more successful dishes: saffron-scented bouillabaisse, chorizo (a dry Spanish sausage)flavored paella, bourride with monkfish, and chaudiere (also known as "chowder") with lobster and clams.
Total calories per serving: 151 Carbohydrates: 28 grams Sodium: 152 milligrams Fat: 1 gram Protein: 5 grams Fiber: 2 grams BOURRIDE (Serves 6) A vegetable and mock "fish" (we've used tofu) stew thickened with potatoes.
El Vernona ($26) is a less soupy turn on the more familiar bouillabaisse and features seafood both in and out of the shell.
My wife had a bourride
of vegetables with saffron and stracchi pasta, while I opted for pesto noodles with cherry tomato confit with a basil and olive bruschetta.
Reporting on the experimentation with different recipes at King Estate, Lambert says, "Besides the predictable salmon (grilled, as mousse, poached, as cakes or baked - any way you do it, it's fantastic), other seafood dishes we have tried include an apple-smoked trout with horseradish cream, bourride
(a Mediterranean fish stew with aioli) and grilled spot prawns with rosemary-garlic infused oil.
Starters include new potatoes filled with a mousse of duck foie gras served with asparagus on a thyme lemon cream, the fish course has a terrine of red mullet of tomato jelly with fennel vinaigrette, the five mains include monkfish bourride
on dill risotto or fried fillet of Hereford beef with mushroom crumble.
As my bourride
arrived, believe me when I say there were gasps from the gallery.