La Brochette Margaridou (veal sweet bread, ham and morel mushroom béchamel skewer with morel mushroom port wine sauce)

As part of the World Gourmet Summit (28 March – 24 April), Le Bistrot du Sommelier’s chef Brandon Foo will be offering “A 10-Year Kitchen Affair” on 30 March, a five-course menu featuring dishes he learned while under the tutelage of mentors like Jean Marc Bessire of Restaurant Le Cigalon and Régis Marcon of Restaurant Le Clos des Cimes. The La Brochette Margaridou (veal sweet bread, ham and morel mushroom béchamel skewer with morel mushroom port wine sauce) pictured above is a rich combination of rustic flavours. The excellent main course of Dry-aged Angus Beef striploin is done three ways—30-days caramelised with white peppercorn, 60-days crusted with herbs, and 90-days pan seared.

Other highlights of the World Gourmet Summit include a night of Israeli cuisine by chef Meir Adoni on 6 April and a French feast on 9 April by The Greenhouse London’s chef Arnaud Bignon and Odette’s chef Julien Royer.

For more information, visit www.worldgourmetsummit.com

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