CEO AIKENS
The menu
Potato soup with chervil cassonade and poached frogs' legs
Pea mousse with pea shoots, fresh peas and Jabugo ham
Cpe ravioli with cauliflower milk and cpe tart
Roast baby lamb with olive tarte fine, tomato and courgette cannelloni
Orange jelly with orange parfait and pain d'Žpices
Coffee and petits fours
The Wines
Pinot Blanc "Barriques" Domaine Ostertag 2002
Chinon "CuvŽe de la Cure" Charles Joguet 2002
Juranon "Symphonie de Novembre" Domaine Cauhape 2001
Wines supplied by Fields, Morris & Verdin
CAPTION: The main dish contained all the elements of lamb nioise - lamb, anchovies, olives, courgettes - but also had an underlying hit of lemon and a goujon of white fish, plus lamb sweetbreads
CAPTION: "He began with a capital letter and ended with an exclamation mark" a Chef Eats Out guest
CAPTION: Tom Aikens: surprises in every course
CAPTION: The potato soup got hotter as you got deeper into the glass
CAPTION: Orange jelly dessert with orange parfait and pain d'Žpices
BOXTEXT: AIKENS'S ENCORE
Caterer's Chef Eats Out lunch at Tom Aikens was heavily oversubscribed, but Aikens has generously offered to host a second lunch on 18 April for readers who missed out on the first one.
