Chef Eats Out, in association with Udale Speciality Foods, is heading to Caractère in London for its next event – showcasing the cooking and hospitality of Emily Roux and Diego Ferrari at their first solo assignment on 26 June – and time is running out to comfortable your region!
The husband-and-spouse group has mixed their love of classic French and Italian cuisine to create an revel in that is as special as you will anticipate from the Roux circle of relatives.
They met whilst within the kitchen at Alain Ducasse’s three-Michelin-starred Louis XV in Monaco, and, after a stint in Paris, again to settle in London, with Ferrari becoming a member of Le Gavroche even as Roux labored inside the family’s catering enterprise.
Now operating their very own restaurant, with Roux the front of house even as Ferrari heads the kitchen, the pair are gaining critical acclaim, with The Guardian’s Grace Dent explaining that “Caractère, but, is tons extra of a trip [than Le Gavroche], an area in which Ferrari has thrown off the first-class-dining shackles” and The Telegraph’s Michael Deacon enthusing that “the food speaks for itself”.
The Caterer readers now have a threat to revel in Caractère for themselves.
The occasion might be confined to 50 fortunate diners, who will fill the eating place to capacity. It will begin at midday with a reception drink and canapés. The four-route lunch, presenting duck from the Himalayan salt chambers of Udale, could be observed via paired wines and coffee. The occasion is expected to finish at 3.30pm.
Roux says: “I am thrilled a good way to welcome Chef Eats Out to Caractère. Diego and I even have created dishes inspired by means of the meals we ate developing up – based totally on terrific food properly cooked – and we’re looking ahead to sharing them with fellow cooks in our eating place.”
The menu
• Canapés
Prosecco, Spumante, Brut, Treviso DOC, Dal Bello Brut
• Marinated and seared sardines, roast Gem lettuce, beetroot, parsley condiment, black cardamom
• Celeriac “cacio e Pepe”
Bourgogne Aligote, Joseph Drouhin, 2017
• Roast dry-elderly duck, glazed potatoes, turnips, duck jus
Justerini & Brooks, sixty one Reserve Claret, NV
• Banana tart Tatin, hazelnut praline, the Balvenie Doublewood whiskey ice-cream
The Balvenie Doublewood 12 years
• Coffee and petits fours
How to ebook
To ebook a place at this precise event, at a cost of £sixty five per man or woman, please go to www.Thecaterer.Com/chefeatsout.
Cancellations can be made without fee up until per week previous to the occasion, after which all cancellations could be charged at full price.
A message from our sponsor
Udale-salt-chamber-logoChef Eats Out presents diners with an exclusive opportunity to experience the culinary excellence of extremely good restaurants and cooks. We are thrilled that the venue for the following Chef Eats Out occasion is Caractère in London’s Westbourne Park.
Ian Udale, handling director of Udale Speciality Foods, says: “It is thrilling to look how revolutionary chefs like Diego Ferrari are the use of our meat to create extraordinary-tasting dishes. Different meats and hen are aged for distinct durations of time in our Himalayan salt chambers – as an example, pork is typically elderly for as much as 35 to forty days – but we have a few cooks who like severely aged pork that’s a hundred days-plus.
“For Caractère’s roast salt-elderly duck, glazed potatoes, turnips, and duck jus, Diego will be the usage of ducks which are aged up to fourteen days. We discover that striking the geese in our salt chambers produces more impregnable meat with a more intense flavor.
“Udale Speciality Foods ambitions to construct an ongoing dating with chefs through sponsoring Chef Eats Out events as we continue to reveal our commitment to the hospitality industry.”
