This is the main course of Curate's Winter Menu, which sees modern European cuisine reinterpreted from German classics.
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‘Baden baden’ refers to a region in Germany popular for game hunting, and a dish where meat is paired with pear and lingonberries. Here is a dish of farmed venison loin that is served with sauce rouennaise made of blood powder and truffle jus, a circle of nutty walnut cream, pear with ligonberries, braised red cabbage, brussel sprouts puree and a foie gras crepe cake.
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The foie gras crepe cake you see in the background is 9 layers of alternating crepe and foies gras that is glazed in port wine and set. It is then tempered to room temperature just before serving.
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Venison is served medium, wrapped in savoy cabbage. This should appeal to those who likes their meat rich.
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