GOODS AND CONSUMPTION

Last week, a very interesting dinner took place at La Kombo laboratory. Strong indecision and desire of very different flavors brought us to what we like to call “The Inter Mash Up Dinner”, a mixed matched selection of savor, price range and country of origin.

Menu:

1st Appetizer:
FoieGras served w/ Speculoos & Shallot Confit and GrandMarnier & Orange Confit + Apple, Kiwi and Raspberries. With classic accompaniment: Monbazillac, a full-bodied sweet white wine.

2nd Appetizer:
Sushi Rolls Trio – Spicy Tuna w/ Crunch, Spicy Crab and Volcano Special (Crab Tempura, Spicy Mayo, Spicy Tuna on top).

Soup:
Tom Ka Soup: Coconut Milk, Mushroom, Chicken and Spices.

Main Course:
Mussaman Curry (Special herbs, Sweet potatoes, Peanuts, Onion, Coconut Milk) with Beef and Mussaman Curry with Shrimp.

Beverage:
Veuve Clicquot Champagne.

Dessert:
Magic Brownies (Black Raspberry Ice Cream Swirled with Sweet Cream Ice Cream & Fudgy Brownies) and Boston Cream Pie (Boston Cream Pie Ice Cream with Yellow Cake Pieces, Fudge Flakes & Swirls of Pastry Cream).  With Black Coffee and Soy Latte.

Digestif:
Lambertus Belgian Single Grain Whisky (Aged 10 Years).