The North and South ...
On Friday 28th and Saturday 29th November 2014, I was invited by a great chef from the North of France, Nicolas GautierHead of Dairy in Lambersart near Lille, for 2 4-hand dinners that have mixed the different ingredients and influences of the two regions: the North and Provence/Corse.
4-hand dinner "North-South"
A nice meeting...
As usual, these 4-hand dinners aim to combine 2 chefs, 2 culinary worlds and 2 regions with a beautiful complicity and a great conviviality.
At the Dairy, all the criteria were at the appointments... For the pleasure of the guests!
A menu in 7 steps ...
North-South tasting menu
Photo gallery of plates ...
Sea lettuce waffle, double cream from the Recollets, fried and prisuttu
Arachnean Polenta with chicory, beer emulsion and lonzu
Saint Jacques de Boulogne smoked with immortal, poutargue, capers of Lipari, cedrat
Cappelletti dachalotes of candied Busnes at the Muscat of Cap Corse, royal dechalote
Cappelletti dachalotes of candied Busnes at the Muscat of Cape Corsica, royal dachalote served with the consummated bark
Roasted Flanders Pigeon on chest, juice chestnuts, tuberous deer and grenade
Corse Tomato and goat of the Recollet, pear chutney grated
Around Corsican clementine
A wonderful welcome ...
Another big thank you to the entire team for the work done and to my friend Nicolas Gautier for his warm welcome ...
Nicolas Gautier and Julien Diaz
Julien Diaz.
