Date: Wednesday 10 April 2019
Venue: La Fromagerie BLOOMSBURY
Spring is finally here; our shops & menus bid farewell to the long winter months & embrace the spring with all that is green. In the cheeseroom it is all about the goat cheeses as the producers open up the barns & allow the goats to graze freely on the new sweet grass & forage on flowering bushes which often brings a more complex flavour to their milk of wild flowers, clover, leaves & grass giving the taste of fresh lemon zest with an herbaceous tang. Join our head chef, Alessandro as he shows us how to prepare all the essential spring vegetables from artichokes – 2 ways, to asparagus & broad beans & a fabulous rolled & stuffed leg of Spring Lamb.
A SPRING MENU
Artichoke – Two Ways
Asparagus & Broad Beans
Roast Leg of Spring Lamb
Stuffed, Rolled & Hand Carved at the Table
SPRING CHEESE BOARD; TUTORED BY PATRICIA MICHELSON
Sinodun Hill, Oxford
Witheridge, Henley on Thames
Harbourne Blue, Totnes
New Season Strawberries
Chateau Belle Cure, Bordeaux
Chateau Bordeneuve, Entre-Deux-Mers, Bordeaux
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