31, that’s the year of the goose right?
It took 2 days to prepare everything from scratch but damn it was worth it.
Bacon, onion, cream and mushroom stuffing for the creamy stuffed mushrooms.
Lots of gruyere.
Fried goose necks with paprika, thyme, salt and sugar dip.
Chicken liver terrine with port jelly.
These were store bought.
Pear, figs, grapes, white asparagus, toast, blue cheese and foie gras puff pate.
Smoked tuna parcels stuffed with green onions and goat cheese, topped with caviar.
Creamy bacon and cheese stuffed mushrooms. Cabbage stuffed with gruyere and prosciutto in a white sauce.
Onion and liver meatballs with green figs in syrup.
Cooking goose breasts that were marinated in pomegranate concentrate over night.
Goose breasts with cepe mushroom gravy.
Garlic prawns with bacon and champagne beurre blanc. (Green onions and curly phyllo garnish)
The star of the show, foie gras!
Seared foie gras on toast with a caramelized onion and green fig marmalade.
What an excellent birthday!