Taste of Edinburgh Festival

• 09 jun 2009

It was probably the warmest weekend ever for May! We prepared, cut, sliced and cooked over 41 side of salmon gravalax, 2800 portions of sea bream, 17 kg of mango salsa and 11kg of avocado cream. It was a great experience to be part of the festival and I was really pleased with my cooking demonstrations at the Peugeot French flair theatre, for this I cooked my sea food cotriade.Click here to see the recipe.

But now it is back to my kitchen with lots of very exciting seasonal ingredients such as Scottish green asparagus, strawberries and lamb, which is getting better week by week and soon we will have some wild sea trout from the east coast.

Once we have had a good soak of rain the very first of the Scottish Chanterelles or Girolles mushrooms will appear, which I will go and pick in my own secret location, followed by some Cepes or Porcini if the weather is kind enough (we need some rain and heat at the same time and lots of it for these). I will post some pictures of the mushroom picking excursions as soon as i get to go out.

We have just launched a new 'menu du jour' for dinner at the weekend. It is very good value for money at £20.00 for 2 courses and £25.00 for 3 courses, so anybody can have a 3 courses meal and a glass of wine for just £30.00 at Restaurant at the Bonham.

Bon Appetit!
Michel