Grand Aioli as only Sanchia can do it!!!Globe artichokes, duck eggs, chicory, carrots , celery, radishes, brown shrimp and winkles. This was our starter ... our vegetables before the seafood feast ahead! It was accompanied with a delicate Provence Rose from Boutinot wines I think Sanchia's ration of garlic cloves to egg yolks in her aioli is 3 to 1 but she may want to correct me if I'm wrong.
Whilst I was was plating up the platters, Papa challenged Laura to an Oyster (from Maldon) shuck off. I wasn't present but on my return from the Kitchen it seemed that Laura had won but both had a sweaty brow. I think its safe to say that although Laura opened more, Papa definately ate more!!!
The Fruit de Mer was amazingly fresh and was simply accompanied by a dry and minerally Muscadet sur lie and Sanchia's lemon mayonnaise.
The dessert was Gateaux Breton, Mamans almond and apple cake and apple sorbet with a Corsican desert wine, Muscadeu, a light, dusty red dessert wine which went down a storm.
The night ended with desert wine over Papa's crotch, Joyeaux Anniversaire being chanted to Maman sending her into a slight dizz! A wonderful night was had by all and a special thank you to Chris Michel from Boutinot wines for supporting us and Laura from Clerkenwell Kitchen for the use of the kitchen for prep and her expertise on all things live and snappy!!!
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