It’s about time I keep my promise to you guys and finally do a post on our own instant restaurant before we go any further with the next ones. If you have any other questions, I will gladly answer, but until then, here’s a summary of the night our kitchen ruled. 🙂
Our menu – pumpkin purée soup (with crispy pancetta and freshly baked flowerpot bread) for entrée, filet mignon with béarnaise sauce, potato mash and crispy onions and Neapolitan mousse cakes to finish the night off.
B and H arrived just in time for the main course so they had their soup AFTER they had their filet mignon. 😀
// B ja H jõudsid täpselt pearoa ajaks, nii et nemad sõid suppi alles PÄRAST sisefilee nautimist. 😀
The stars of the night – these beauties took a lot of effort and creativity the night before and I’m happy our hard work paid off. They looked stunning and tasted beautiful. The recipe is from here. They, too, were served off black stone plates with a strawberry coulis and chopped pistachios.