John Sherwin's menu
Prawn, dill and potato soup. Bollinger or Veuve Clicquot champagne Lamb in claret with rocket salad. St Estephe, Pauillac, Margaux, Medoc or Graves Tangerine granita Chateau D'Yquem LAMB IN CLARET, WITH ROCKET SALAD (for six people) 1.2 kilograms fillet end leg of lamb 2 onions 2 carrots 2 large glasses of claret (same wine to be served) 1 clove garlic 2 rashers streaky bacon Parsley Mixed herbs Piece of lemon peel Fat for frying Salt and pepper Cut lamb into 10 or 12 pieces, removing skin and fat. Cut bacon into the same number of pieces and roll in the finely chopped parsley and garlic. Make a slit in each piece of mutton and push a piece of bacon into it. Season meat with salt and pepper, andplace in a casserole (Chinese earthenware works well, and can be used to serve from). Pour on wine. Add lemon peel and a bouquet of mixed herbs.
Chop carrots and onions, and fry lightly. Place on top of meat. Just cover with water and cook covered in oven preheated to 140 degrees Celsius for four hours. After 31/2 hours, add some dried cepes and stoned olives. ROCKET SALAD 20 leaves salad rocket Half lettuce Clove garlic Salt, pepper, oil, tarragon vinegar.
Wash the salad rocket leaves. Tear roughly together with the lettuce to make a salad. Add salt and pepper, and chopped garlic to tarragon vinegar. Mix with six times the volume of best olive oil. Pour over salad and toss by hand just before serving.Fleury head here Soupe aux truffes noires VGE (Double consomme with black truffles) Montagny 1990 - Louis Latour Lasagne de homard au pistou (Lasagna of lobster with basil) Puligny Montrachet 1989 - Louis Latour Petit chausson feuillete et supreme de pigeon poele aux choux nouveaux (Pigeon breast, pigeon legs in puff pastry and spring cabbage) Fleurie Chateau de Fleurie 1990 - Loron Delices et Gourmandises de Paul Bocuse (Creme brulee, creamed dark chocolate and roasted mango with caramel ice cream) Chateau Filhot 1986 Sauternes Cafe et mignardises (coffee and sweetmeats) LASAGNA DE HOMARD AU PISTOU (serves two) 800 grams lobster olive oil 2 pieces of lasagna 500 grams fresh spinach 1 tablespoon butter For the sauce: Handful fresh basil 2 cloves garlic, crushed 1/2 onion 1 tomato, chopped 1 glass water 1 glass white wine 2 tablespoons cognac Pinch of saffron, salt and pepper 1 glass cream Roast the lobster in olive oil, remove the meat and cut the shell into pieces. Set aside. For the sauce, place ingredients minus cream in a large pan, add the lobster shell and boil for 30 minutes. Strain, return to the pan and boil to reduce. Add cream and reduce further. Meanwhile, clean the spinach and boil for one minute. Plunge into cold water, strain and shake off excess water. Saute the garlic in the butter, add the spinach and cook gently until wilted. Cook the lasagna in boiling water and drain. To serve, place spinach in the centre of each plate, cover with lobster, then the lasagna, and finish with the sauce.