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Hello everyone,

Have you ever heard of the ’7th floor’? It is the Foodcorps Innovation Centre where they come up with all sorts of recipes, ideas and funky stuff. It’s like a big foodie think tank, how cool?

I went to a fabulous dinner there that was prepared by the ’3 tenors’. 3 fantastic chefs got together and cooked us a seriously delicious meal. How spoiling?

It’s so wonderful to be on the receiving end of 3 well-known chefs who have been playing in the kitchen!

Chef Michael le Borgne, Chef Lindsay Venn and Chef Craig Paterson - thanks guys, you were amazing!

The menu

Quail and roast walnut salad with watercress dressing

Foie gras terrine, Gluwein jelly and brioche melba

Westcoast crayfish served with tomato scented salmon caviar, vanilla mayo and mandarin vinaigrette

(crayfish)

Trio of lamb

- braised shoulder on wild mushroom risotto

- poached loin on parsnip puree

- Roast rack on imam bayildi

Dessert plate – degustation des pommes (apples) a la Kirsten

Cheese platter with biscuits and preserves

(foie, quail and dessert)

 Am I alive? Yes, but I fell into a food coma soon afterwards and slept like a baby.

Love and garlic,

Chef Caro

xxx