From the menu at Patrick Guilbaud in Dublin, Ireland in October of 2005, a “Starter” course:
Crubeen & Mustard
Traditional Cork City Crubeen served as Carpaccio,
Smoked “Andouille” and Coco Bean Dressing, Fine Herbs, Meaux Mustard Ice Cream
(€35)
what else was on the menu 1: patrick guilbaud (october, 2005)
What else was on the menu? From the menu at Patrick Guilbaud in Dublin, Ireland in October of 2005, a “Starter” course: Crubeen & Mustard Traditional Cork City Crubeen served as Carpaccio, Smoked “Andouille” and Coco Bean Dressing, Fine Herbs, Meaux Mustard Ice Cream (€35)
2 replies on “what else was on the menu 1: patrick guilbaud (october, 2005)”
I like this a lot.
There’s a Michelin-starred restaurant in England called Northcote Manor, which is bedecked with old menus from great restaurants (Jamin, La Pyramide, La Tour D’Argent, Le Gavroche etc). Looking at the dishes listed and trying to envisage them is so much fun.
Looking forward to you sharing many more.
I once confused “Andouillette” with “Andouille” after a few drinks in France, please don’t make the same mistake
Driving home to the UK I smelt the same sausage again only to find a pig lorry about 2 miles in front, brought a lump to my throat!! It is a delicacy but very required taste!
Love the foodie posts, keep up the good work and thanks.