Lunch, the rewards for a Blue Hill stagier…..

On my last Sunday at Blue Hill, After having spent the morning working in the bakery – a fantastic experience where I learnt so much in a short time, Chef Bastion surprised me with lunch in the bar to say thank you for the work that I had done. It was one of the most “sensical” meals that I have ever had, it fit the setting of Blue Hill perfectly, was delicious and thought provoking………

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All set, nice to finally sit still and enjoy…….

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The Fence, amazing simplicity of beautiful just harvested vegetables dressed highly in a simple vinaigrettes.

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Lots of small plates for amuse

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weeds from the garden and pesto.

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pickles and pork sausage.

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needle in haystack – cheese grissini

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radish with fermented apple & poppy seeds (fresh from the pod) and icicle radish with brown butter and lemon confit

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Raw baby Kohlrabi, apricot jam

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tamale of veal, ramp leaves, pickled onion, quince and cranberry

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Rye baked sweet potato,

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Blue Hill Asparagus, cured blue fish, bagna cuda

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Rhubarb and buckwheat tea

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Prawn toast ( the bread a BH is phenomenal )

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Celtuce, caviar, pinenuts and oyster foam

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Shrimp on coals, Celtuce

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Beet pizza, carrot sushi, livers & cocoa

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tartlet of ramps, morels and fiddleheads

 

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Bread with single udder butter

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Bone marrow, sausage from a retired dairy cow, heart

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parsnip steak aged in tallow, beet blood, creamed spinach & onion ring

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Rhubarb, buttermilk, strawberry

 

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Rye Baked rhubarb

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Rhubarb Liquorice and chocolate bread with rhubarb jam

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