Have a lovely Tuesday my dears 💋

Pan-seared Beef Tenderloin with Nargila-tea infused seared Foie Gras served with natural jus, quince puree and ice lettuce; accompanied by potiron (Winter squash) and Comte cheese pudding. Savoured the buttery foie gras which melted lusciously upon the tongue, painting it thickly. Then moved on to the succulent beef which yielded easily to the knife, beautifully marinated and ever-so gently smokey. The flakey potiron and Comte cheese pudding was tasty as well, a lovely combination of savoury and sweet flavours.