Had the pleasure of hosting an evening this Spring with 8 lovely people from Aegon who opted for a 4-course all-in menu with matching wines. I created a Spring-themed menu for them and paired it with wines from my local supplier Cor from Welcome2Wine.
- Zucchini cream soup
- Vegetarian lasagna with puree of carrots and parsnip and a “bechamel” sauce with mascarpone, nutmeg and grated Parmigiano Reggiano
- Lamb shank (2.5 kg) baked in the oven with garlic, wrinkled baby potatoes cooked Portuguese-style, grilled tomatoes, marinated red beets with balsamic dressing and green salad
- Crêpes Suzette