SPEAKING OF INDULGENCE ....

The center of attention at Vue De Monde is the open kitchen. With well positioned mirrors and strategic lighting diners have a front row view of plating, which is great fun to watch. The final products, as they go through the regimen of the last few paces, have to be 'blessed' by whoever is at 'the pass' before they are presented at the table. I spent most of the evening watching, and marveling, at how the art pieces unfold.

Our menu on July 3rd 2009 follows :

* AMUSE BOUCHE
Scallop Osso with Angelica veloute
* KINGFISH A LA SAUCE XO
Kingfish, marinated in XO sauce with apple, avacado & wasabi puree
* RISOTTO AUX TRUFFLES
Classically inspired truffle risotto
* PAIN PERDU ACCOMPAGNE DE FOIE GRAS
French toast, green apple puree & foie gras with 8 spice & jamon Serrano Gran Reserva
* TRUITE FUMEE
Ocean trout with horseradish & baby beetroot, smoked at the table
* JUS AU VERJUS
Liquid verjus @ -8C
* CARNARD AUX ABRICOTS FARCIS
Duck breast topped with apricot stuffing, accompanied by cromeski of leg meat, chestnut puree, spherification of balsamic & cherry
* BOEUF ET RAVIOLI AU ROQUEFORT
Beef with Roquefort ravioli & swede, horseradish puree with beetroot oil
* FORMAGE
Pont L'Eveque & Murai Artavaggio
* SALADE DE FRUITS
Fruit Salad
* TARTARE DE FRAISE ET CHOCOLAT BLANC CHAUD
Tartare of strawberry with white chocolate & mascapone mousse, finished with basil oil
* SOUFFLE AU CHOCOLAT
Chocolate souffle with cardomon ganache & creme anglaise
* NOTRE SELECTION DE CAFE, THES, INFUSIONS ET PETITS-FOURS
Selection of coffee, teas, infusions & petits-fours
* CHOCOLAT POUR SAVOURER A LA MAISON
Handmade chocolates to take home

Well, life does not get much better than an evening at Vue de Monde with Shannon Bennett's brilliant interpretation of classic French cuisine!