State Dinner

Lapin

Anyone know whats on the menu for the state dinner during the royal visit this week?

Such occasions are often used to showcase the best cuisine a country has to offer.

Who's the lucky chef ?

Plowman

This post has been deleted.

Mellor

Plowman wrote: »

This post has been deleted.

Was this not a clue?

Michelin-starred restaurant Chapter One

Plowman

This post has been deleted.

diddlybit

Google helps :

http://www.chapteronerestaurant.com/menus/menu_alacarte.html

Mellor

Plowman wrote: »

This post has been deleted.

The part I highlighted included the fact that it was starred as well as the name of the place. As above, google easily gets you the menu.

Also, the fact that you think Heston Blumenthal might not be suitable for a state dinner is ridiculous. He is more than capable of cooking for formal occasions and not everything he does is similar to snail porridge and the rest at The Fat Duck.

And by the way, he was hired last year to cook for a very small private function for the Queen who was impressed when she seen his moelcular gastro stuff but couldn't try it as she can't eat in public. His starter, a dish that looks like a fruit salad but is actually sweatbreads, offal, brains and testicles

The Hill Billy

And back on-topic about the Irish State Dinner please.

Thanks,

HB

Mellor

Sorry HB,

So anybody get a look at the menu yet?
any guesses, i imagine beef or lamb in a wet dish, maybe native game as an starter

S.R.F.C.

They mentioned on the coverage yesterday what she was having, can't remember all of it as boxty was mentioned and took all my attention!

The Hill Billy

Quote from an article in The Sunday Indo:

Ross Lewis, the chef from the Michelin-starred restaurant Chapter One, is devising the menu for the dinner, which will take place in Dublin Castle. The menu -- to be revealed on the day -- will emphasise an Irish theme with locally sourced meat, fish and cheese.

Corsendonk

RTE Website

Here are the details of this evening's dinner and entertainment:

Menu

Cured salmon with Burren smoked salmon cream and lemon balm jelly, horseradish and wild watercress, Kilkenny organic cold pressed rapeseed oil


Rib of Slaney Valley Beef, ox cheek and tongue with smoked champ potato and fried spring cabbage, new season broad beans and carrots with pickled and wild garlic leaf

Carrageen set West Cork cream with Meath strawberries,
fresh yoghurt mousse and soda bread sugar biscuits,
Irish apple balsamic vinegar meringue

Irish Cheese Plate

Tea and Coffee

Château de Fieuzal, 2005, Graves Pessac-Léognan


Château Lynch-Bages, 1998, Pauillac


Executive Chef: Ross Lewis
Caterers: With Taste

Food suppliers

Smoked salmon - Brigitta Hedda-Curtin, Burren Smokehouse, Lisdoonvarna, Co Clare

Salmon - Clare Island organic salmon, Clare Island, Co Mayo

Lemon balm - Paul Flynn, The Tannery cookery school gardens, Dungarvan, Co Waterford

Organic cold pressed rapeseed oil - Kitty Colchester, Drumeen Farms, Co Kilkenny

Wild watercress, cabbage, carrots, chive flower and garlic leaf -
Denis Healy Farms, Co Wicklow

Rib of beef - From a farm in Co Wexford, produced by Kettyle Irish Foods, Drumshaw, Lisnaskea, Co Fermanagh

Ox cheek and tongue - M & K Butchers, Rathcoole, Co Dublin

Black pudding - McCarthys of Kanturk, Kanturk, Co Cork

Potatoes and spring onions - McNally family farm, Ring Common, Co.Dublin

Butter, milk, cream and crème fraîche - Alan and Valerie Kingston, Glenilen Farm, Drimoleague, Co Cork

Irish apple balsamic vinegar and apples - David Llewellyn,
Llewellyn orchard, Lusk, Co Dublin

Strawberries - Pat Clarke, Stamullen, Co Meath

Milk - Cleary family, Glenisk, Tullamore, Co Offaly

Dittys Irish oatmeal biscuits - Robert Ditty, Belfast

Stoneground wholemeal flour - Kells wholemeal, Bennettsbridge, Co Kilkenny

Buttermilk and butter - Cuinneog Ltd Balla, Castlebar, Co Mayo

Irish Cheeses

Glebe Brethan
Produced by David Tiernan in Dunleer, Co Louth. Hard Comté style cheese made using raw cow's milk from the Tiernan's own herd of Montbéliarde cows.

Cashel Blue
Produced by the Grubb Family in Fethard, Co Tipperary. Semi-soft blue cheese, made using cow's milk from their own and selected neighbouring farms.

Milleens
Produced by the Steele Family in Milleens on the Beara Peninsula, Co Cork. Semi-soft, washed rind cheese made in a classic Munster style from pasteurised cow's milk.

Knockdrinna
Produced by Helen Finnegan in Stoneyford, Co Kilkenny. Semi-firm goat's milk cheese in the classic French Tomme style.

White soda bread, brown soda bread, sourdough wheaten bread,
Kerrygold salted butter and Glenilen unsalted butter.

fryup

well what do you think of the menu? all irish produce no less..

******menu********

Cured salmon with Burren smoked salmon cream and lemon balm jelly, horseradish and wild watercress, Kilkenny organic cold pressed rapeseed oil


Rib of Slaney Valley Beef, ox cheek and tongue with smoked champ potato and fried spring cabbage, new season broad beans and carrots with pickled and wild garlic leaf

Carrageen set West Cork cream with Meath strawberries,

fresh yoghurt mousse and soda bread sugar biscuits,

Irish apple balsamic vinegar meringue

Irish Cheese Plate

Tea and Coffee

Château de Fieuzal, 2005, Graves Pessac-Léognan

Château Lynch-Bages, 1998, Pauillac

The Hill Billy

Royal Banquet thread merged with State Dinner thread.

HB

Lapin

Great to see the food being sourced from so many different parts of the country, although as a Galway person, I am sorry to see that none of it came from my home county.

However, we Galweigans are represented with the choice of Lynch-Bages on the wine list !

Mellor

Lapin wrote: »

However, we Galweigans are represented with the choice of Lynch-Bages on the wine list !

Think you are clutching at straws Lapin, how long ago did Lynch leave ireland, French all the way