Tres bien!

Tres bien! Following the success of the recent international French cuisine night in La Fontaine Grillroom, Harare’s five-star Meikles Hotel is hosting a second French night, this time featuring a unique menu focused on different uses of foie gras. The previous evening was a culinary success and feedback had come from diners to repeat the experience. A good quantity of top quality foie gras was brought in for the event and Development Chef Rory Lumsden has developed an exciting and innovative menu for the second event, which will take place in Bagatelle Restaurant on Thursday April 22. The menu will start with a foie gras brulee with prune brioche, followed by an oxtail consommé with foei gras tortellini. This will be followed by tilapia served with peas, carrots and a foie gras emulsion and then a main course of seared breast of duck accompanied by pan-fried foie gras and a port jus. After a cheeseboard, a pre-dessert will feature hazelnut lollipops followed by dessert of carmelised peach with yoghurt and vanilla panacotta. A selection of French wines, both red and white, was imported specifically to accompany the first French night and will again be available, along with a number of French champagnes, always available on the award-winning Meikles wine list. French music will be discreetly supplied by a pianist, complementing the French food and wines. Are your tastebuds tingling? Then book right away by calling reservations on (04) 707721 or e-mailing mdavis@meikles.com . Bon appetit!