Lt. Colonel Johnny Thompson of the Scots Guards and Handsome Men In Kilts **Appreciation Thread

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From the Telegraph

Three-course menu for Palace of Versailles banquet​

Starter​

Potted crab and blue lobster with a fresh almond “sail” that consists of an almond and sake panna cotta topped with a creamy crab cake and a lobster salpicon.

The dish will be seasoned with a dash of chartreuse mint gel and a cold white butter sauce, also flavoured with sake and almond.

The “sail” will itself be topped with melon brunoise and a lobster medallion.


Main course​

Poached Bresse chicken, marinated in champagne with roasted corn extraction and porcini gratin


Dessert​

A compote of cooked and raw raspberries, a lychee and rose sorbet, and a raspberry sorbet, all on a very thin disc of macaroon and drizzled with a raspberry coulis.



Cheese​

Comté matured for 30 months, chèvre and Stichelton, accompanied by a mirabelle plum jelly.
Hmm... no chocolate.... Ooops!
 
Yes!!!! I have never seen the entire uniform in focus so am hoping for that on this visit.
The Royal Rota seem to have got the memo that there is 'some' interest in the good Lt. Colonel and are discreetly getting him in more photos so we might be lucky.

I almost feel guilty saying that knowing his preference would be to not be noticed.
 
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