CHEF ANAND GEORGE IN NEW COLLABORATION FOR BORDEAUX NIGHT

Chef Anand George with Laurian Veaudour

Chef Anand George has entered into collaboration with patissier Laurian Veaudour, to create a one night only Bordeaux wine and dine menu on October 10th.

The chef patron of Cocorico Patisserie in Whitchurch Road Cardiff, Laurian Veaudour is an old friend of Chef George, and has created a plated trio of desserts to be served on the night.

The dish comprises a  Passion fruit cheesecake with lime & basil curd; a milk chocolate & ginger mousse with banana & pineapple compote and a warm vanilla sponge with a salted caramel centre and green Tuile.

Chef Anand George said: “We have enjoyed Laurian’s fine creations for many years, and regularly present his special occasion cakes to people celebrating birthdays and anniversaries at Purple Poppadom.

For our event on October 10th, we are serving a four course dinner with each course accompanied by a specially selected Bordeaux Wine.  I felt that Laurian’s desserts, presented in the Nouvelle Cuisine style, would be perfect for the menu. I am very happy to be working with Laurian for this event.”

Laurian Veaudour said: “It is great that we can work together, especially as I love Chef Anand’s food.  I have known Anand for nearly three years and it is nice that we can now combine fine patisserie with his very special cuisine.  I am very much looking forward to our Bordeaux night.”

The Purple Poppadom Bordeaux wine and dine event is being mounted in association wtih Fine Wines Direct and C.I.V.B. (Le Conseil Interprofessionnel du Vin de Bordeaux).  The special menu costs £49.95 per person including a glass of wine with each course.

Contact us to book your places.  Please see the menu below :-

Purple Poppadom

7pm 10th October

Bordeaux Wine & Dine Menu

 In association with Fine Wines Direct & The C.I.V.B

 £49.95 per person including a glass of wine served with each course 

 – STARTERS –

 Spinach Rêve Vert

Intriguing spinach soup | a prune and spinach parcel | pan seared fritters of  spinach and water chestnuts

Chateau Haut – Mondain Bordeaux Blanc 100ml

– FISH COURSE –

Halibut Dans Une Feuille

Succulent Halibut fillet, scented with lemongrass, galangal, coriander encased in banana leaves and steamed. Marinated with chillies, spices and finished in tandoor.  Accompanied by a Halibut pillow, a delicate fish cake encased in a crispy breadcrumbed parcel

Chateau Plain-Point Bordeaux Rose 75ml

PASSIONFRUIT AND CHILLI SORBET

– MAIN COURSE –

Lamb Fois Trois

A large plated trio of lamb variations: Saddle of Lamb, stuffed with Paneer Indian cottage cheese, bell peppers and spices and oven roasted | Lamb Biryani, served with its own sauce reduction | Skewers of tenderest minced lamb finished in the tandoor

Chateau des Graviers Margaux 2008 75ml & Chateau Bel Assie Coureau St Emilion 2009 75ml

– DESSERT –

Desserts Par Cocorico

A trio of desserts especially created for us the event by our friend Laurian Veaudour, Chef Patron of Cocorico Patisserie.  Passion fruit cheesecake with lime & basil curd | Milk chocolate & ginger mousse with banana & pineapple compote | Warm vanilla sponge with a salted caramel centre and green Tuile

Chateau Magni Thibau Sauternes 50ml

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