veloute

3Add the veloute and put into a pre-heated oven at 200C for 15-20 minutes, until it is cooked through.

While they are cooking, gently re-heat the wild garlic veloute. Plate the souffles, spoon the veloute over the top and finish with a teaspoon of pesto.

Pan seared cod with caramelised cauliflower, lightly spiced cauliflower cous cous and saffron veloute. Below, textures of beetroot, horseradish, apple and chilli

The restaurant is now providing its guests with a new menu, including a selection of fresh seafood dishes such as Canadian lobster, Alaskan king crab and langoustine; delicious main course meals like 'Wild Loup De Mer' and lamb loin, as well as luscious choices in their vegetarian menu that include crispy polenta, salsify veloute, and basil sorbet just to name a few.

Fraser is very keen to promote the wealth of excellent products we have access to right here on our His first dish was smoked salmon, with dill mayonnaise, red and candied beetroot and a pea veloute.

The day I went they had Spinach Veloute. The soup was nice and hearty without being too heavy, it's nicely seasoned and didn't require any extra salt or pepper to make it tasty!

Synonymous for its "simple, delicate menu" that Gordon Ramsay is known the world over for, Opal by Gordon Ramsay recently launched a revamped menu at The St Regis Doha, offering a selection that includes Parsnip Veloute for starters, Kale and Burrata Salad, Pan Roasted Scottish Salmon, the Wagyu Beef Burger, Vanilla Profiteroles along with "all-time favourites" from the Raw Bar selection with Beef Tartar and Prawns Ceviche.

Synonymous for its simple, delicate menu which Gordon Ramsay is known the world over for, the award-winning Opal by Gordon Ramsay has recently launched a revamped menu at The St Regis Doha, offering a mouthwatering selection including Parsnip Veloute for Starters, Kale and Burrata Salad, Pan Roasted Scottish Salmon, the famous Wagyu Beef Burger, Vanilla Profiteroles along with all-time favourites from the Raw Bar selection with Beef Tartar and Prawns Ceviche.

| Recipe courtesy of UK Shallots (ukshallot.com) CHARRED AUBERGINE, JERUSALEM ARTICHOKE VELOUTE AND WINTER MUSHROOMS INGREDIENTS: (Serves 6) 3 aubergines; 300g chanterelles mushrooms (or mushrooms of your choice); 100g finely grated Parmesan; 4 cooked chestnuts; 500g Jerusalem artichokes; 150ml milk; 200ml double cream; 2 shallots finely diced; 25g unsalted butter; 1 clove garlic finely chopped; rapeseed oil for frying and chargrilling; salt and pepper; 1 lemon METHOD: 1.

| Recipe courtesy of UK Shallots (ukshallot.com) CHARRED AUBERGINE, JERUSALEM ARTICHOKE VELOUTE AND WINTER MUSHROOMS INGREDIENTS: (Serves 6) aubergines; 300g chanterelles mushrooms (or mushrooms of your choice); 100g finely grated Parmesan; 4 cooked chestnuts; 500g Jerusalem artichokes; 150ml milk; 200ml double cream; 2 shallots finely diced; 25g unsalted butter; 1 clove garlic finely chopped; rapeseed oil for frying and chargrilling; salt and pepper; 1 lemon METHOD: Peel the Jerusalem artichokes, cut into cubes, and immediately put into a bowl of cold water with the juice of one lemon.

L'Oreal Rouge Magique in Royal The Fort and Royal Veloute are daring choices, too.

They created tuna tarter, soup-white onion veloute as the appetizer, Hared lamb loin with duo of beetroot and burrata tortellini as the main course and Melting chocolate with cranberry and caramelized pecan nut soil as the dessert.

The cooking here is accomplished and the ravioli of ham hock and foie gras with pea veloute and mint powder was another hit.

Starter - pan-fried turbot with smoked potato, garlic puree and langoustine veloute ?

For starters guests will be able to choose from: peas and wild garlic veloute, with quails egg and carmarthen ham; torchon of foie gras with ginger cake, rhubarb and brioche; ravioli, with menai lobster, scallop and cafe de Paris; torched mackerel with celeriac, apple and walnut; pigs head croquette, with mustard pickle and finally 'Gin and Tonic Sea Trout' with horseradish and beet kickstart.