Supper with Henry Harris

• Wednesday 24th June 2009
• Moxon St W1
• 7.00pm
• £75.00pp incl wines

Henry Harris of Racine at LA FROMAGERIE

A Classic French Supper of Summer Produce
We are delighted to welcome guest Chef Patron Henry Harris, of RACINE, Knightsbridge as he joins us here for an evening celebrating some of his favourite classic French fare.

La Fromagerie have supplied Henry's restaurant for many years and we are thrilled he has agreed to come and cook for us. With this glorious weather and summer produce in abundance Henry has made a few amendments to his original menu creating a fabulously seasonal supper.

On arrival guests will enjoy a glass of Crémant and Pousse Rapiere, a classic Armagnac based aperitif with canapés of chilled Crab and Watercress Soup, Steak tartare and Rabbit, mustard and Morbier "Messieurs" & Jambon Noir de Bigorre with cornichons.

Over the aperitif Henry will chat with guests about his approach to French cooking, and life at his award winning restaurant Racine; along with a cooking demonstration of one of his favourite recipes.

Guests will then enjoy a four course supper paired with regional wines of South West France: For the first course the cheese room have selected stunning Grou de Bane, a deliciously herbaceous goat cheese from the South of France which Henry will use in a delicate salad of baby leaves & blossoms with fresh peas, broad beans and summer herbs, perfectly paired with a chilled Rosé from Chateau le Roc.
For the main course Henry will be roasting a rump of veal with girolle, summer courgettes, roast baby vine tomatoes with baked courgette flowers and Jersey Royals; paired with a red wine from the South West.

Henry has selected a classic South West cheese plate of Cabecous Rocamadour, Lou Bren, Ossau, Val de Loubieres which is incredibly decadent and spoonable at the moment finishing with Roquefort Carles - all accompanied by fresh green almonds and cherries: Griotte and Rainier Napoleon; supper will end with a delicate summer dessert of Cremet d'Anjou with strawberries and Beaujolais sauce.

About Henry Harris: From his beginnings as a waiter in his father's restaurant
Le Grandgousier in Brighton to becoming executive head chef at the Fifth Floor, Henry has continued to delight the London restaurant scene with his beautifully classic French fare.
Along the way Henry has written two books Harvey Nichols Fifth Floor Cookbook, with Hugo Arnold (4th Estate) and A passion for protein (Quadrille), published May 2004. Henry is also a regular contributor to various food magazines including Delicious and Olive along with Observer Food Monthly, The Times and Harper's and Queen. During his career Henry has also appeared on various food programmes including Market Kitchen, Great Chefs of Europe and Food for Thought

About RACINE: The restaurant opened seven years ago to great acclaim with several awards including TimeOut Best New Restaurant 2003, Restaurateur's French Restaurant of the Year 2004 and Tatler most consistently excellent award 2005. Henry is now back at the helm following a brief period working on various projects.

Please telephone LA FROMAGERIE to make a reservation: 020 7935 0341