Low Temperature & Sous-Vide Cooking at Constance Ephelia Seychelles
Tuesday 11th November 2014, Cyann restaurant
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Red snapper ceviche, vodka espuma
Champagne Barons de Rothschild Brut
Young rabbit saddle and its rosemary flavored roll
Goose foie gras, dressing with scents from Vaucluse
Champagne Barons de Rothschild Brut
Etelis fish and red shrimp, Sardinian pasta,
Pondichery pepper and fennel seeds
Mulderbosch sauvignon blanc 2013
Grilled rack of venison with coffee oil
Arabica sauce, French endive, parsnip, pickled onions
Ornellaia Le Volte, 2010
Cocoa shortbread and Uganda 80% chocolate
Creamy passion fruit mousse, raspberry, ginger and lime sherbet
Noe, 30 years old sherry, Gonzalez Byass
This event is sponsored by Constance Ephélia Seychelles and ISPC (Seychelles) Ltd.
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