Alphonse Mellot


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  The Golden Jubilee
The Times - Extract - Wednesday June 5, 2002

Best wines and a pint of extra for the duke

Bouquet of asparagus, ribbons of Scottish smoked salmon.thin asparagus stalks with salmon wrapped around the middle.

Tournedos of beef, golden soufflé of globe artichoke, sage butter sauce, Jersey Royal new potatoes, French beans. A monstrously complicated dish in which the beef was crowned with an artichoke bottom containing a soufflé with redcurrants.

Meringue vacherin, pearls of passion fruit, raspberry and spiced orange ice-cream. Meringue shell decorated with gold leaf and filled with three ice-creams; topped with half physalis and, for the top table, an alpine strawberry picked by the chef.

Coffee, petits fours. rruffles with a biscuit coronet

Wines: Laurent-Perrier champagne; Sancerre, Domaine de la Moussière, 2000; Château Leoville Barton 1989; Brown Brothers family reserve, Noble Riesling Kings Valley 1997; Dalwhinnie 15-year-old malt whisky. Excellent selection of wines.

By Robin Young


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