Chefs
Michel Lemoine
A regular on Great Food Live, Michel Lemoine brings a flair for stylish French cooking to the show.
Michel gained experience as sous chef in London's Bibendum and Alistair Little, and now runs the smart Byzantium restaurant in Bristol.
- Almond Grand Marnier mousse, fresh fruit and vanilla jelly dessert
- Armagnac with espresso coffee
- Asparagus eggs benedict with grilled soda bread
- Baked avocado with stilton and walnut, tomato vinaigrette
- Baked brioche and caramelised apple flan with Calvados sabayon
- Baked cod fillet with herb and lemon crust
- Baked fillet of sea bream with lemon, tomatoes and white wine chive butter sauce
- Baked snails in garlic butter served with a crispy bacon citrus bitter leave salad
- Ballotine of foie gras with fresh black truffle and Gewürtztraminer jelly
- Boudin blanc with wild mushroom served with caramelised red onions & port wine sauce
- Braised lamb parcels with tomato, pepper and olive compote and rosemary sauce
- Braised pork belly with sautéed purple sprouting broccoli and white wine sauce
- Bread and butter pudding with custard and thick blueberry compote
- Brochette of scallops with saffron and lemon risotto
- Buche de noel (Christmas log)
- Canard a l'orange (duck with orange)
- Caramelised apple and custard tart with crème fraîche
- Cassoulet canard (duck cassoulet)
- Chocolate and crème de menthe fondant with crème Anglaise
- Chocolate and whisky Charlotte
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