To celebrate, Chris and I went to the Paul Bocuse institute retsaurant and biy was it good!!!
- Starter: Gambas on thin puff pastry with artichoke
- Main: Duck confit with creamy vanilla and apple sauce and roasted peaches
- Dessert: ‘Millefeuille’ with pistachio cream, raspberries and lime sorbet
- Starter: Wine poached Foie gras toast
- Main: Roast chicken two ways with mashed potatoes and girolles
- Dessert: Valrhona chocolate fondant
need i say more!!