{"id":152,"date":"2008-06-10T14:54:22","date_gmt":"2008-06-10T02:54:22","guid":{"rendered":"http:\/\/www.theunknownchef.co.nz\/wordpress\/?p=152"},"modified":"2008-06-22T16:31:09","modified_gmt":"2008-06-22T04:31:09","slug":"belilasa-restaurant","status":"publish","type":"post","link":"http:\/\/www.theunknownchef.com\/wordpress\/?p=152","title":{"rendered":"Belilasa Restaurant"},"content":{"rendered":"

In the first Semester at school we had to do a restaurant project in teams, we worked in groups of four and had to design a restaurant from scratch<\/p>\n

We called it Belilasa and wanted it to be a high end french restaurant that specialised in Desserts and also had a Dessert delivery service .<\/p>\n

I designed all the menus from start\u00a0 to finish , in our delivery service all the photos were free photos from the net , I have no idea who they belong to\u00a0 but just wish to acknowledge to everybody thank you\u00a0 and if there are any photos here that you dont\u00a0 wish to be shown then please let me know and I will remove them and the www.belilasa.co.nz isnt a real link<\/p>\n

Belilasa Menu Outline:

Traditional French dishes that have been updated and
given a gentle contempory touch. Using the freshest mainly local
and some imported ingrediants.
Ingrediants from France and New Zealand as are all the wines
and aperitifs\/digestifs.
This Menu is designed to make you feel spoilt and special
yet relaxed with familiar favourites that might take you by surprise
in this modern world.
Enjoy the romance of the Belilasa experience
when you enter our restaurant and look through our delicious menus.<\/p>\n

Belilasa Wine Menu.

Aperitifs.
<\/font><\/font><\/font>
x
<\/p>\n

\u00a0<\/p>\n

Eaux de vis Poir William
Kir
Kir Royale
Pastis
Pinot Charrant
Suze
Rin Quin Quin\u00a0
\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 $14.00\/glass
<\/font> Champagnes.

<\/font><\/font><\/font>
<\/p>\n\n\n
NV Laurent Perrier Brut Champagne <\/font><\/td>\n\u00a0<\/font><\/td>\n<\/font><\/td>\n\u00a0<\/font><\/td>\n145.00<\/font><\/td>\n<\/tr>\n<\/table>\n

Rose.
<\/font><\/font><\/p>\n\n\n
2006 Neudorf Kina Nelson<\/font><\/td>\n\u00a0<\/font><\/td>\n<\/font><\/td>\n\u00a0<\/font><\/td>\n\n

55.00<\/font><\/p>\n<\/td>\n<\/tr>\n<\/table>\n


<\/font><\/font><\/p>\n

\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0 \u00a0 \u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 PINOT GRIS.<\/strong><\/font>

<\/p>\n\n\n
\n

2007 Kumeu river Kumeu<\/font><\/p>\n<\/td>\n

\n

\u00a0<\/font><\/p>\n<\/td>\n

\n

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\n

\u00a0<\/font><\/p>\n<\/td>\n

\n

<\/font><\/p>\n<\/td>\n

\n

\u00a0<\/font><\/p>\n<\/td>\n

\n

58.00<\/font><\/p>\n<\/td>\n<\/tr>\n<\/table>\n

<\/center><\/p>\n


<\/p>\n


<\/p>\n

Riesling.<\/strong><\/font>
<\/p>\n

<\/p>\n\n\n
\n

2006 Charles Wiffen Marlborough<\/font><\/p>\n<\/td>\n

\n

\u00a0<\/font><\/p>\n<\/td>\n

\n

\u00a0<\/font><\/p>\n<\/td>\n

\n

\u00a0<\/font><\/p>\n<\/td>\n

\n

<\/font><\/p>\n<\/td>\n

\n

\u00a0<\/font><\/p>\n<\/td>\n

\n

45.00<\/font><\/p>\n<\/td>\n<\/tr>\n<\/table>\n

<\/center><\/p>\n

2004 \u00a0\u00a0\u00a0 Domaine Albert mann Alsace \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 65.00<\/font><\/p>\n

\u00a0<\/p>\n



Vouvray.<\/font><\/strong><\/p>\n

<\/p>\n\n\n
\n

2005 Champalou Loire Valley<\/font><\/p>\n<\/td>\n

\n

\u00a0<\/font><\/p>\n<\/td>\n


<\/font><\/td>\n		\n

\u00a0<\/font><\/p>\n<\/td>\n

\n

<\/font><\/p>\n<\/td>\n

\n

\u00a0<\/font><\/p>\n<\/td>\n

\n

58.00<\/font><\/p>\n<\/td>\n<\/tr>\n<\/table>\n

<\/center><\/p>\n


<\/p>\n

\n
\n\n\n
\n


<\/p>\n<\/td>\n<\/tr>\n<\/table>\n<\/dd>\n<\/dl>\n



Viognier,Marsanne,Roussane,Albarino.<\/strong><\/font><\/p>\n

<\/p>\n\n\n
\n

2006 herzog viognier marlborough<\/font><\/p>\n<\/td>\n

\n

\u00a0<\/font><\/p>\n<\/td>\n


<\/font><\/td>\n		\n

\u00a0<\/font><\/p>\n<\/td>\n

\n

<\/font><\/p>\n<\/td>\n

\n

\u00a0<\/font><\/p>\n<\/td>\n

\n

70.00<\/font><\/p>\n<\/td>\n<\/tr>\n<\/table>\n

<\/center><\/p>\n

Gewurztraminer.<\/strong><\/font><\/p>\n

<\/p>\n\n\n
\n

2007 Seifried winemakers collection Nelson<\/font><\/p>\n<\/td>\n

\n

\u00a0<\/font><\/p>\n<\/td>\n


<\/font><\/td>\n		\n

\u00a0<\/font><\/p>\n<\/td>\n

\n

<\/font><\/p>\n<\/td>\n

\n

\u00a0<\/font><\/p>\n<\/td>\n

\n

52.00<\/font><\/p>\n<\/td>\n<\/tr>\n<\/table>\n

<\/center><\/p>\n

Sauvignon Blanc.<\/strong><\/font><\/p>\n

<\/p>\n\n\n
\n

2007 Craggy Range Te Muna vineyard Martinborough<\/font><\/p>\n<\/td>\n

\n

\u00a0<\/font><\/p>\n<\/td>\n

\n

\u00a0<\/font><\/p>\n<\/td>\n

\n

\u00a0<\/font><\/p>\n<\/td>\n

\n

<\/font><\/p>\n<\/td>\n

\n

\u00a0<\/font><\/p>\n<\/td>\n

\n

56.00<\/font><\/p>\n<\/td>\n<\/tr>\n<\/table>\n

<\/center>

<\/p>\n\n\n

<\/td>\n<\/tr>\n<\/table>\n

<\/center><\/p>\n

Shiraz.<\/strong><\/font><\/p>\n

<\/p>\n\n\n
\n

2005 Craggy range block 14 Hawkes Bay<\/em><\/font><\/p>\n<\/td>\n

\n

\u00a0<\/em><\/font><\/p>\n<\/td>\n

\n

\u00a0<\/em><\/font><\/p>\n<\/td>\n

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\u00a0<\/em><\/font><\/p>\n<\/td>\n

\n

<\/font><\/p>\n<\/td>\n

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\u00a0<\/em><\/font><\/p>\n<\/td>\n

\n

80.00<\/em><\/font><\/p>\n<\/td>\n<\/tr>\n<\/table>\n

<\/center><\/p>\n

Rhone Valley,Languedoc.
<\/strong><\/font><\/em><\/p>\n

\t<\/em><\/p>\n\n\n
\n

2004 Chapoutier La Bernardine Chateauneuf du Pape \t\t\t\tRhone\u00a0<\/font><\/p>\n<\/td>\n

\n

\u00a0<\/font><\/p>\n<\/td>\n

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\u00a0<\/font><\/p>\n<\/td>\n

\n

<\/font><\/p>\n<\/td>\n

\n

\u00a0<\/font><\/p>\n<\/td>\n

\n

130.00<\/font><\/p>\n<\/td>\n<\/tr>\n<\/table>\n

<\/center><\/p>\n

Merlot,Merlot Predominant,Montepuloiano.
<\/strong><\/font><\/em><\/p>\n

<\/p>\n\n\n
\n

2005 Takatu Matakana<\/font><\/p>\n<\/td>\n

\n

\u00a0<\/font><\/p>\n<\/td>\n

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\u00a0<\/font><\/p>\n<\/td>\n

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<\/font><\/p>\n<\/td>\n

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\u00a0<\/font><\/p>\n<\/td>\n

\n

72.00<\/font><\/p>\n<\/td>\n<\/tr>\n<\/table>\n

<\/em><\/center><\/p>\n

Bordeaux.<\/strong><\/font>
<\/em><\/p>\n

<\/p>\n\n\n
\n

2001 Chateau Tour de Pin Figeac Grand Cru classe \t\t\t\tst emilion<\/font><\/p>\n<\/td>\n

\n

\u00a0<\/font><\/p>\n<\/td>\n

\n

\u00a0<\/font><\/p>\n<\/td>\n

\n

\u00a0<\/font><\/p>\n<\/td>\n

\n

<\/font><\/p>\n<\/td>\n

\n

\u00a0<\/font><\/p>\n<\/td>\n

\n

140.00<\/font><\/p>\n<\/td>\n<\/tr>\n<\/table>\n

<\/center><\/p>\n

Cabernet,Cabernet Predominate Blends<\/strong><\/font>
<\/em><\/p>\n


<\/font> <\/em><\/p>\n

\t<\/em><\/p>\n\n\n
\n

2004 Balthazar estate Hawkes Bay<\/font><\/p>\n<\/td>\n

\n

\u00a0<\/font><\/p>\n<\/td>\n

\n

\u00a0<\/font><\/p>\n<\/td>\n

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\u00a0<\/font><\/p>\n<\/td>\n

\n

<\/font><\/p>\n<\/td>\n

\n

\u00a0<\/font><\/p>\n<\/td>\n

\n

70.00<\/font><\/p>\n<\/td>\n<\/tr>\n<\/table>\n

<\/center><\/p>\n


<\/em><\/p>\n

\u00a0Digestifs<\/em><\/font><\/p>\n

Armagnacs<\/font><\/em><\/p>\n

\tLaressingle V.S.O.P.<\/font><\/em><\/p>\n

\u00a0<\/p>\n

$15.00<\/font><\/em><\/p>\n

\u00a0<\/p>\n

\tSamalens V.O.S.P.<\/font><\/em><\/p>\n


<\/font> <\/em><\/p>\n

\u00a0<\/p>\n

$15.00<\/font><\/em><\/p>\n


<\/font> <\/em><\/p>\n

\u00a0<\/p>\n

\tCognacs<\/font><\/em><\/p>\n

\tMartell V.S.<\/font><\/em><\/p>\n

\u00a0<\/p>\n

$10.00<\/font><\/em><\/p>\n

\u00a0<\/p>\n

\tCordon Bleu<\/font><\/em><\/p>\n

\u00a0<\/p>\n

$25.00<\/font><\/em><\/p>\n

\u00a0<\/p>\n

\tRemy Martin V.S.O.P.<\/font><\/em><\/p>\n

\u00a0<\/p>\n

$18.00<\/font><\/em><\/p>\n

\u00a0<\/p>\n

\tRemy Martin X.O.<\/font><\/em><\/p>\n

\u00a0<\/p>\n

$28.00<\/font><\/em><\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n


<\/font> <\/em><\/p>\n

Calvados<\/font><\/em><\/p>\n

\tBusnell<\/font><\/em><\/p>\n

\u00a0<\/p>\n

$17.00<\/font><\/em><\/p>\n

\u00a0<\/p>\n

\tVieille Reserve\t<\/font><\/em><\/p>\n

$17.00<\/font><\/em><\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n


<\/em><\/p>\n

Cafe.
<\/strong>
<\/strong><\/font><\/font>Demitasse
Cafe Noir
Rallonge
<\/font><\/font>Tissane
<\/font><\/font><\/font>Peppermint
Chamomile
Lemon
Aniseed
\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Licorice\u00a0\u00a0
$5.00\/serving<\/font><\/font><\/font><\/p>\n


\n<\/font><\/p>\n

Belilasa<\/em><\/font><\/font><\/p>\n

French <\/em><\/font><\/font><\/p>\n

Restaurant<\/em><\/font><\/font><\/p>\n

94 Promenade way<\/em><\/font><\/font><\/p>\n

Kohimarama<\/em><\/font><\/font><\/p>\n

0800-Belilasa<\/em><\/font><\/font><\/p>\n

0800-235-452<\/em><\/font><\/font><\/p>\n

WWW.BELILASA.CO.NZ<\/font><\/span><\/em><\/a><\/u><\/font><\/font><\/p>\n


\n<\/font><\/p>\n

\u00a0 <\/font>DESSERT<\/em><\/font><\/font><\/p>\n

DELIVERY<\/em><\/font><\/font><\/p>\n

MENU.<\/em><\/font><\/font><\/p>\n


\n<\/font><\/p>\n


<\/font><\/p>\n

Belilasa Delivery Menu <\/font>
Traditional French Desserts and special cakes<\/span>
all made with time honoured methods and lots of love<\/span>
made fresh for you and delivered to your door.<\/span>
Make your special occasion even more special<\/span>
with our specialty baked treats.<\/span>
It may be for a romantic dinner , and intimate <\/span>
dinner party or an extra special event, like a <\/span>
birthday, a wedding or a anniversary.<\/span>

Come and talk to Church our Master Patissere<\/span>
we can cater for 2 people up to 500<\/span><\/font>


<\/font>In the mood for Romance (all of these dishes
\nare for 2 but can be increased in multiples of 2)<\/font>

Lemon Meringue pies<\/span><\/font>
Tangy lemon curd with light fluffy clouds on<\/span>
Meringue in a crisp buttery pastry shell.<\/span>
These are individual tarts <\/span>
price is for 2\u00a0\u00a0\u00a0\u00a0 <\/span>$26.00<\/em>

<\/font><\/p>\n

<\/p>\n

Chocolate mousse<\/font>
\nrich creamy chocolate mousse made
\nwith fresh cream and eggs and the very
\nbest chocolate and served
\nwith a raspberry couli. $30.00<\/em>
\n<\/font><\/p>\n

<\/p>\n

pistachio and chestnut macaroons<\/font><\/p>\n

Layers of a chestnut macaroons
\nwith a pistachio cream chantilly.
\nA perfect dessert to go\u00a0 with coffee$30.00<\/em><\/p>\n

<\/font><\/p>\n

<\/p>\n

Fig and Black Cherry Tart<\/font>
\nA crisp tart shell with rich luxurious
\nCreme Anglaise and topped with Black cherries
\nand fresh figs$35.00<\/em><\/p>\n

<\/font><\/p>\n

<\/font><\/p>\n


\nThe following desserts can be for an intimate<\/em><\/font><\/font>
\ndinner party\u00a0 right through to a special <\/em>
\nevent like a wedding, birthday, anniversary<\/em>
\nor any other special celebration.<\/em><\/font><\/p>\n

Rum Baba<\/em><\/font>
\nA dense yeast moulded cake <\/em>
\nin a rich vanilla and rum sauce <\/em>
\nserved with creme chantilly and either candied or <\/em>
\nfresh seasonal fruits. Ideal for christmas <\/em>$35.00<\/p>\n

<\/font><\/p>\n

<\/font><\/p>\n

<\/p>\n

Minature meringues with fruit sauce<\/font>
\npetite crisp meringue with fresh seasonal
\nfruit purees, you can choose from
\nstrawberry, mango, raspberry,lemon,
\npeach,blueberry,orange,plum $5.00\/piece<\/em><\/p>\n

<\/font><\/p>\n

<\/p>\n

Apple Tarte <\/font>
\nA Crisp buttery tart shell with tender apple, sugar and cinnamon
\ndelicately layered and baked and served with creme chantilly.$35.00<\/em>
\n<\/font><\/p>\n

<\/p>\n

Chocolate Fondant<\/font>
\nRich minature chocolate cakes,encased in bittersweet chocolate
\nwith velvet chocolate and coffee centres
\nand decorated with coffee cream chantilly. $6.00\/piece<\/em><\/p>\n

<\/font><\/p>\n

\n


\n<\/font><\/p>\n


\nPetite fours and chocolates<\/font><\/em>
\nWe have a wide range of petite fours and chocolates and can make<\/em>
\nany combinations and quantities that you desire<\/em>
\nprices start at <\/em>$7.00\/piece
\n<\/font><\/p>\n



We can do very special celebration cakes, here are a variety for you to choose from. <\/span>
Prices are given at time of request. Please talk with Church for all your special <\/span>
occasion cakes, from Christmas, to Birthdays to Weddings.<\/span><\/font>
<\/font><\/p>\n

<\/font><\/p>\n

Buche Noel<\/span><\/font>

<\/font><\/p>\n

<\/font><\/p>\n

Chocolate Torte<\/span><\/font>

<\/font><\/p>\n

<\/font><\/p>\n

wedding cake<\/span><\/font>

<\/font><\/p>\n

<\/font><\/p>\n

Our Piece de Resistance<\/span>
Croquembouche<\/span><\/font>

Please do not hesitate in talking to us about something<\/span>
different\u00a0 to what we have in this catalogue. <\/span>
<\/font>Delivery charges apply on orders under $200.00<\/font>
\n<\/em><\/font><\/p>\n

<\/a><\/font> Our Patisserie Chef Church Fonteyne is a Master of his craft.
\n<\/font><\/font><\/h2>\n

He is internationally recognised as being one of the finest.<\/font><\/font><\/h2>\n

The royal house of Monacco were sad to see him leave to persue other things.<\/font><\/font><\/h2>\n

He can create any dessert you desire, if there is something special please do not hesitate to ask .<\/font><\/font><\/h2>\n

Belilasa<\/em><\/font><\/font><\/p>\n

French <\/em><\/font><\/font><\/p>\n

Restaurant<\/em><\/font><\/font><\/p>\n

94 Promenade way<\/em><\/font><\/font><\/p>\n

Kohimarama<\/em><\/font><\/font><\/p>\n

0800-Belilasa<\/em><\/font><\/font><\/p>\n

0800<\/font>-235-452<\/font><\/span><\/em><\/font><\/font><\/p>\n

WWW.BELILASA.CO.NZ<\/font><\/span><\/em><\/a><\/u><\/font><\/font><\/p>\n

LE MENU<\/font>
<\/p>\n

\u00a0Potages:<\/font><\/p>\n

\u00a0<\/p>\n

<\/a><\/p>\n


<\/p>\n

Soups; all our delicious soups are made from fresh ingredients and<\/span>
are accompanied by fresh rounds of baguette lightly toasted with <\/span>
either garlic or fresh herbs.<\/span>
<\/font><\/p>\n




Bouillabaisse
a thick chunky soup with fresh local fish, and a mix of
shellfish from the New Zealand oceans lightly seasoned
with fresh herbs,fennel and coarse black pepper with
<\/p>\n

\u00a0<\/p>\n

saffron and a slightly spicy tomato base\u00a0 $20.00<\/em> \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0

Ognon Soup
a traditionally classic soup of onions and beef stock
slow cooked and luxurious on the palate with a crispy
grilled cheese croute on top.$15.00<\/em> \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0
<\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n

Entrees:<\/font><\/p>\n

\u00a0<\/p>\n

\u00a0Salade Verte<\/p>\n

\u00a0<\/p>\n

\u00a0Green salad of fresh seasonal\u00a0mixed lettuce\u00a0with quail eggs lightly<\/p>\n

\u00a0<\/p>\n

boiled, red onions,and radicchio with a Dijon vinergrette.$12.00<\/em><\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n

Baked Brebis Agour Cheese<\/p>\n

\u00a0<\/p>\n

Rounds of Fresh\u00a0Brebis Agour\u00a0 (a creamy sheepsmilk cheese)\u00a0Cheese baked<\/p>\n

\u00a0<\/p>\n

on to croutes and garnished with<\/p>\n

\u00a0<\/p>\n

baby tomatoes and fresh asparagus.\u00a0$18.00<\/em><\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n

Escargot<\/p>\n

\u00a0<\/p>\n

\u00a0lightly panfried in garlic butter and served on a green<\/p>\n

\u00a0<\/p>\n

salad of rocket, \u00a0fresh herbs and a chiffonade of cucumber<\/p>\n

\u00a0<\/p>\n

Available in 1\/2 dozen or 1 dozen.$22.00.00\/$40.00<\/em><\/p>\n


<\/p>\n

Foie Gras icecream
<\/em><\/p>\n

\u00a0Goose and duck liver icecream with black truffles
<\/p>\n

and Argmanac encrusted in crusty seasalt<\/p>\n

served with fresh toasted walnut bread $26.00<\/em>
<\/p>\n

\u00a0<\/p>\n

Roasted duck Tart<\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n

a crisp puff pastry base topped with a seared<\/p>\n

\u00a0<\/p>\n

pepper and herb encrusted duck\u00a0 breast, baby<\/p>\n

\u00a0<\/p>\n

sliced\u00a0 beetroot and a\u00a0fresh orange\u00a0sauce.$28.00<\/em>
<\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n

Il Plat du Principles<\/font>
<\/p>\n

Champignon and Truffle Noir Souffle<\/em>
A light airy Souffle with layers of sauteed mushrooms
and shaved black truffle and served with thin croutes
of walnut bread on a celeriac julliene. $33.00<\/em>

Poulet Kiev<\/em>
Succulent Chicken breast stuffed with garlic butter
dipped in fresh breadcrumbs and pan fried and served
on roasted sage potatoes with a light white wine
sauce $37.00<\/em>

Porc Cassoulet … Pork Belly slowcooked with<\/p>\n

Haricot beans in a rich tomato sauce and served<\/p>\n

\u00a0<\/p>\n

with a Parsnip and potato mash.$40.00<\/em><\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n

Boeuf Bourgignon<\/em>
<\/p>\n

Tender morsels of Bourf in a rich Burgandy<\/p>\n

\u00a0<\/p>\n

\u00a0sauce with baby carrots, shallots and celery and served<\/p>\n

\u00a0<\/p>\n

potate dauphine. $42.00<\/em><\/p>\n


<\/p>\n

Baked\u00a0 d Agneau loin<\/p>\n

\u00a0<\/p>\n

Tender lamb\u00a0 loin slow baked and lightly seasoned with<\/p>\n

\u00a0<\/p>\n

\u00a0garlic, black pepper, sea salt, and fresh thyme and served with<\/p>\n

\u00a0<\/p>\n

\u00a0baked marrow stuffed with rice, tomatoes and onions and a<\/p>\n

\u00a0<\/p>\n

delicate jus. $45.00<\/p>\n


<\/p>\n

Grande Cigale<\/em><\/p>\n

Grilled Slipper Lobster with a fresh lemon and herb butter<\/p>\n

served on Lyonaise potatoes and fresh mesclun and nasturtiam
<\/p>\n

flower salad. $60.00<\/em>
<\/p>\n


<\/em><\/p>\n

On the Side:<\/em><\/font><\/p>\n

Vegetable Provence<\/em><\/p>\n

Seasonal vegetables in a bold Provence sauce $15.00<\/em><\/p>\n


<\/em><\/p>\n

Salade Pommes du Terre
<\/em><\/p>\n

\u00a0<\/p>\n

A Hot potato salade with roasted garlic, fresh herbs, and served
<\/p>\n

\u00a0<\/p>\n

in a creamy lemon dressing $15.00<\/em><\/p>\n

\u00a0<\/p>\n


<\/em><\/p>\n

Mixed Salade<\/em><\/p>\n

A combination of tomatoes , lettuce, peas,shaved fennel<\/p>\n

with fresh olives lightly dressed in an aioli dressing $16.00<\/em><\/p>\n


<\/p>\n

To Cleanse\u00a0 the Palate:<\/em><\/font><\/p>\n


<\/p>\n

Lemon Sorbet<\/em><\/p>\n

a delicate lemon sorbet, that gently cleanses<\/p>\n

your palate leaving it refreshed $10.00<\/em><\/p>\n


<\/p>\n

Mint Sorbet<\/em><\/p>\n

Refreshingly minty sorbet that freshens the
<\/p>\n

breath and aids digestion $10.00<\/em><\/p>\n


<\/p>\n

Lime and Pear Sorbet<\/em><\/p>\n

Zesty lime and delicate pear sorbet<\/p>\n

that delicately coats the tongue
<\/p>\n

while awakening the senses $10.00<\/em><\/p>\n


<\/p>\n

The Cheese Selection<\/em><\/font><\/p>\n

We have a superb selection of cheese<\/p>\n

for you to choose from complete with
<\/p>\n

crackers and fruit paste.With a selection of<\/p>\n

breads and crackers. 4 varieties of
<\/p>\n

cheese are served per person.(please refer
<\/p>\n

to our cheese menu) $30.00<\/em><\/p>\n


<\/p>\n

Desserts<\/em><\/font><\/p>\n

We have a selection from here or you can choose<\/em><\/p>\n

from our dessert trolley
<\/em><\/p>\n

Creme Brulee<\/em>
Rich creamy smooth custard topped with caramallised
sugar and served with slices of crisp pear and
almond tuilles$25.00<\/em>
<\/p>\n


<\/p>\n

Opera Cake<\/em><\/p>\n

Lovely layers of sponge layered with coffee syrup,<\/p>\n

buttercream with coffee essence, caramel and dark
<\/p>\n

chocolate$30.00<\/em><\/p>\n


<\/em><\/p>\n

Profiteroles<\/em><\/p>\n

delicate choux pastries filled with creme patissierie<\/p>\n

and a chocolate sauce drizzled lightly over the top$30.00<\/em><\/p>\n


<\/p>\n


<\/p>\n

Crepes Suzette<\/em><\/p>\n

Light delicate Crepes Cooked at your table<\/p>\n

and flambed in a Brandy and liquer sauce with<\/p>\n

zesty orange slices and served with Creme Chantilly$35.00<\/em><\/p>\n


<\/p>\n

Apple Tarte Tartin<\/em><\/p>\n

Sliced Apples with cinammon , nutmeg, brown sugar and
<\/p>\n

cooked in a crisp pastry shell and served with Creme Anglaise $36.00<\/em><\/p>\n


<\/p>\n

Petit fours and Chocolates<\/em><\/p>\n

a selection of petit fours and chocolates<\/em><\/p>\n

just made for sharing.<\/em><\/p>\n

Rich hand made chocolates and luxurious dainty
<\/p>\n

delicate cakes all individually
<\/p>\n

crafted and decorated with romance in mind $45.00<\/em><\/p>\n

please ask your Waitering person about our variety<\/em><\/p>\n

The Dessert Trolley:<\/u><\/font>

Our Dessert Trolley changes on a daily basis<\/font>
and only the finest ingredients are used.Please <\/font>
ask your Waitering person to show you our selection.<\/font>
The selection may include any of the following dishes.<\/font>

Fresh Berry and Hazelnut Roulade <\/font>
A delicate Hazelnut Meringue rolled and filled with <\/font>
fresh berries and creme chantilly and served with <\/font>
a hazelnut wafer.<\/font>

Mille Feuille<\/font>
Layers of light flakey pastry filled with\u00a0 creme patisserie<\/font>
and topped with a fresh strawberry couli<\/font>

Chocolate pots du creme<\/font>
Rich decadent chocolate mousse made with <\/font>
fresh cream eggs,finely milled sugar,<\/font>
\u00a0exquisite Valrhona Guanaja bittersweet<\/font>
chocolate and served with fresh fruit.<\/font>

Almond Brioche <\/font>
Fresh Almond Brioche, topped with<\/font>
\u00a0Creme Fraiche and roasted apricots<\/font>

Apple Charlotte<\/font>
Layers of rich bread pudding and apple<\/font>
served with creme anglaise and raspberry couli<\/font>

Chocolate Gateaux<\/font>
Rich moist chocolate cake layered with chocolate creme<\/font>
and served with a caramel sauce.<\/font>

Poached pears<\/font>
Whole pears poached in Rose wine<\/font>
and served with\u00a0 creme fraiche<\/font>

Chestnut tart<\/font>
A short crust pastry shell filled with a roasted<\/font>
chestnut and creme puree and served with <\/font>
a hazelnut praline<\/font>

Everything on the dessert trolley is $35.00\/serving<\/em><\/font><\/font><\/p>\n

\u00a0<\/p>\n

\n

Le Fromage Menu<\/font>

<\/p>\n

Munster
a\u00a0 firm intense flavoured Cows milk cheese.
<\/p>\n

During its maturing, Munster is turned every two days and washed with warm water from the Vosges.
\u00a0This method develops a red coating on the rind that protects the cheese as it ages.
The rind is slightly corrugated and humid, which comes from the washing.
\u00a0Over time the rind turns from yellow to red. Under the rind we find a pate that is pliable and sticky.
Brie
The King of cheeses a rich\u00a0 soft\u00a0 creamy cows milk cheese
The taste is creamy, and as the maturing process continues one detects a subtle nutty flavour.
The pate is compact, supple and evenly textured.
\u00a0Its colour is pale yellow, reminiscent of straw. Its rind looks like white velvet.
Echourgnac
Matured with nut liquor.<\/p>\n

Since 1868, Trappist nuns have been collecting milk from neighbouring farms to make and
<\/p>\n

ripen this artisanal cheese in l’Abbaye d’Echourgnac, in P\u00e9rigord. They use the same methods of production as for Port-Salut
The rind of the Echouargnac is very slightly moist and bounces under finger pressure.<\/p>\n

The flavour is balanced and simple.<\/p>\n

However the taste of the Echouargnac is raised thanks to a refining with nut-liqueur
<\/p>\n

which confers it this so particular savor.<\/p>\n

The Affinage of the Echouargnac takes 2 months in the abbey cellars.<\/p>\n

This cheese has a dark nutty brown exterior and a pale buttery inside.<\/p>\n

A firm cows milk cheese .<\/p>\n

Tomme de ch\u00e8vre des Pyr\u00e9n\u00e9es
<\/p>\n

Uncooked, pressed semi-hard\u00a0 goats cheese
<\/p>\n

Ewe’s milk cheeses have been produced in the Pyr\u00e9n\u00e9es for centuries
<\/p>\n

but goat’s milk like the Tommes de chevre des pyrenees are very rare.
<\/p>\n

The curd of the goat’s milk is wrapped in a cloth, drained and lightly pressed to discard the whey.
<\/p>\n

This ensures the Tomme de chevre des pyrenees will keep for longer.
<\/p>\n

The ripened cheese is large, heavy and solid, with a firm white dry and compact p\u00e2te that occasionaly splits.<\/p>\n

The flavour is rich.
<\/p>\n

Six Pans du Lauragais<\/p>\n

This is a goat\u2019s cheese from the Lauragais region of France.
It taste is light, subtly sweet, and tends to melt in the mouth. Enjoy!
The pate is firm, with a smooth texture.<\/p>\n


<\/p>\n


<\/p>\n

Rouleau de Provence<\/p>\n

The Rouleau de Provence is produced by a limited number of farmers in the Alpes of the Haute Provence.
<\/p>\n

Their goat herds feed off the meadows where one finds the perfumed grasses of Provence: thyme, rosemary, sage,
A delightful little goat cheese full of all the aromas and enchanting flavours of\u00a0 Provence.
<\/p>\n

Delicious…
The white p\u00e2te of the Rouleau de Provence are very soft and creamy.<\/p>\n

Charolais<\/p>\n

The Charolais comes from the granite plains around the Charolles region of Bourgogne,
<\/p>\n

near the Beaujolais vineyards, from which it gets its name.<\/p>\n

Its shape is a barrel with concave sides.
<\/p>\n

It can be eaten fresh, slightly dried (demi sec) or very dry.<\/p>\n

Its artisan production varies greatly from farm to farm.
<\/p>\n

Sometimes the cheese is made only from goat\u2019s milk, or a mixture of goat and cow milk.<\/p>\n

Tradition calls for the Charolais to be made from two portions of goat\u2019s milk to one portion of cow\u2019s milk.
The richness of these plains produces a subtle savour of milk,<\/p>\n

and the saltiness and sweetness of its aroma is a pleasure to the palate.<\/p>\n

In this latter state it is in the category of strong cheeses.<\/p>\n

It is also greatly appreciated in the dry state.
In the course of the first two weeks of maturing, its rind turns a
<\/p>\n

blue\/grey shade and is covered with blue\/ white mould.<\/p>\n

\u00a0<\/p>\n


<\/p>\n


<\/p>\n

Bleu de Ch\u00e8vre
An uncooked, unpressed soft cheese with veins of blue mould<\/p>\n

This traditional mountain cheese, a sweet bleu, is very particular as it is made with goat’s milk.
<\/p>\n

The summer version has a simple flavour of the milk produced by goats grazing in the mountains
<\/p>\n

and is characterized by a comforting roundness and the faint perfume of the mould.<\/p>\n


<\/p>\n

Patte d’Ours<\/p>\n

This cheese comes from the Bearn region of France.<\/p>\n

Its particularity is that is made from mixing cows and ewes milk.
<\/p>\n

This gives the cheese an interesting personality.<\/p>\n

For the true gourmet we suggest you spread a light covering of black cherry jam over the cheese,
<\/p>\n

close your eyes and slowly savour. You might find yourself in paradise.
The taste is somewhere between a Ossau-Iraty and a Pyrenees Brebis.
<\/p>\n

The mixing of the softer, subtle taste of cows milk with the more pronounced acidic taste of ewes milk is a delight to the palate.
Le Patte d\u2019Ours is an uncooked, pressed cheese with a smooth soft, sticky pate.<\/p>\n


<\/p>\n


<\/p>\n

Roquefort<\/p>\n

The Roquefort is probably the world\u2019s greatest blue cheese.
\u00a0It is produced entirely from the milk of the ewes that feed on the vast plateaux
\u00a0(Causses- a limestone plateau ringed with cliffs) found in the Aveyron.
The ripening of the cheeses is in the natural damp, aired caves found under the village of Roquefort-sur-Soulzon.
It is the quality of the milk, the processing of the curd, the adding of \u201cpenicillium roqueforti\u201d
and finally the ripening in natural caves that give us this unique and remarkable cheese.
\u00a0The exterior aspect of a Roquefort cheese should be white and faintly shiny.
The taste of the Roquefort cheese is complex, but quite outstanding… Soft, creamy, slightly salty,
\u00a0with an after taste that leaves the palate craving for more.
\u00a0A good Roquefort cheese should never be aggressive. Roquefort marries extremely well with nuts and figs.
The \u201cp\u00e2te\u201d should be cohesive at the same time slightly crumbly.
\u00a0The texture is buttery with blue veins of mold extending to the edges.
\u00a0The smell has a subtle register of sheep\u2019s milk.

<\/p>\n

Tomme Brulee<\/p>\n

The Tomme Brulee cheese comes from the Basque region of France.
<\/p>\n

This Tome de brebis (ewe) is relatively small.
This process gives the Tomme Brulee cheese
<\/p>\n

a burned aspect but in no way does it detract from its delicious.
Its originality is that at the end of the maturing period its rind is singed with a naked flame.<\/p>\n

\u00a0an uncooked, pressed semi-hard cheese<\/p>\n


<\/p>\n

Tricorne<\/p>\n

Traditionally the Tricorne is produced at Saulzais.<\/p>\n

The ewes are fed on fresh grass and hay.
<\/p>\n

Tradition demands that the curd is allowed to stand for 20 hours at 18\u00b0.<\/p>\n

This is followed by ladling the curd in the moulds.<\/p>\n

It is then let to ripen for one month in a dry well ventilated cellar.
The taste of the Tricorne is interesting and the flavour well developed.<\/p>\n

A well balanced distinctive soft creamy textured cheese.<\/p>\n


<\/font><\/font><\/font><\/p>\n


\n<\/em><\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"

In the first Semester at school we had to do a restaurant project in teams, we worked in groups of four and had to design a restaurant from scratch We called it Belilasa and wanted it to be a high end french restaurant that specialised in Desserts and also had a Dessert delivery service . […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-152","post","type-post","status-publish","format-standard","hentry","category-general-stuff"],"_links":{"self":[{"href":"http:\/\/www.theunknownchef.com\/wordpress\/index.php?rest_route=\/wp\/v2\/posts\/152","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.theunknownchef.com\/wordpress\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.theunknownchef.com\/wordpress\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.theunknownchef.com\/wordpress\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.theunknownchef.com\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=152"}],"version-history":[{"count":0,"href":"http:\/\/www.theunknownchef.com\/wordpress\/index.php?rest_route=\/wp\/v2\/posts\/152\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.theunknownchef.com\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=152"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.theunknownchef.com\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=152"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.theunknownchef.com\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=152"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}