THE FRENCH CONNECTION MENU OPTIONS

Yes, chef Vio has studied at one of the most prestigious culinary schools on the planet and everybody that wants to learn the real fundamentals of cooking should probably study the French ones. But for Meta Kitchen’s Australian audience we decided to do it with a twist: French cuisine made casual, affordable and friendly from all points of view. The “French Connection” menu proposals contain many of the classics and favourites of the world’s most acclaimed and the only standardised cuisine, the French one. Apart from this, we decided to take away the stiffness, the pretentiousness and the very posh aura and bring the French cooking mouth-watering flavours and passion for culinary standards closer to the relaxed Australian lifestyle. AND with LOCAL ingredients. Ain’t that brilliant, mate? 

THE FRENCH CONNECTION I

FIRST COURSE: STEAMY COW!

cheese and herbs souffle straight from the oven, toasted wallnuts and red onion jam

MAIN COURSE: LA CAILLLE GONDOLIERE

stuffed deboned quails, corn puree, hazelnut vinaigrette, endives

DESSERT: SUGAR DOWN

Crème caramel with fresh fruit and coffee waffle

THE FRENCH CONNECTION II

FIRST COURSE: FLYING MUSHROOMS

vol-au-vent, mushrooms cream veloute, crunchy mushrooms, spring onion and parsley jelly

MAIN COURSE: LE LAPIN A L’OLIVIERES

rabbit saddle stuffed with black olives, crispy cabbage, carrot and fennel puree, green olives espuma

DESSERT: TA-TA-TA-TIN! 

Apple/pear/quince/peach upside-down tart, Chantilly, dried fruits crumble.

THE FRENCH CONNECTION III

FIRST COURSE: LA PEPITE

chicken liver patee, pistachios, Cointreau jelly

MAIN CoURSE: FROM PARIS TO DELHI

confit duck leg, curried caulliflower puree, spiced pumpkin, coconut pannacotta, lime sorbet

DESSERT: LA NEGRESSE VERTE

dark chocolate mousse with mint two ways

THE FRENCH CONNECTION IV

FIRST COURSE: MELTING COW!

Grilled white mould cheese with toasted seed kernels, rosemary, grapes and olive oil

MAIN COURSE: TOURNEZ LE DOS

beef filet, truffles, foie gras, potatoes, béarnaise sauce

DESSERT: GOOD NEIGHBORS

vanilla/chocolate/fruit custard mille-feuille

THE FRENCH CONNECTION V

FIRST COURSE: PARDON MY FRENCH…

seared foie gras, sweet wine syrup, fresh grapes, brined mustard seeds and green onions, rye

MAIN COURSE: BALLOTINE A L’ARIERRE

rolled fish fillet stuffed with fish mousse, wilted spinach, vermouth fish sauce, crispy capers

DESSERT: THE DRUNKEN B**BS

pears poached in mulled red wine, cream jelly, chocolate sauce, red wine reduction