La Touche de Provence introduces mouth-watering menu

Mpho Tlale | Thursday July 10, 2014 16:03

 

Executive Chef Rico Carlinsky, who looked as good as his food did, made the night of indulgence pleasant as he hosted the culinary exploration.

Although food-tasting can be quite tricky, the intimacy of the engagement gave room for honest opinions regarding the food. The sampling started off with a presentation of three starters, which gave everyone an opportunity to try out the different servings.

The starters included Ostrich Neck Soup, prepared with leeks, carrots, onions, celery and served with brioche. The beauty of the soup is that it is light and simple hence making it a perfect way to build appetite.

In addition there was Smoked Chicken terrine with red pepper aioli and mixed green peas as well as poached pear and Roquefort salad. The main course offered a bit of everything from pasta, vegetables, chicken, seafood and some of Botswana’s best beef. Different cooking methods were also employed. The best should always be saved for last hence dessert is always a showstopper.  Served with berries soaked in some liquor, the Meringue Roulade with lemon curd and Tequilla macerated berries offered a different feel with the Meringue’s tangy taste and the tequila’s spiciness.