What's for dinner

We celebrate Beatrice’s birthday, a good friend of ours. This is the “bottle show” of the food blog. We started with Japanese salad and a Miso dressing, not shown (a little honey seems to be the trick to make the salad taste like the real thing.) The appetizer is Wild Mushroom Tarte Tatin served in a puff pastry shell, the mushrooms are: chanterelle, black trumpet and shiitake. The dish is finished of with some sour cream and a shaved black truffle with black truffle oil. The main course is Moroccan Lamb Shank with sautéed haricots verts, orange, white and red baby carrots. The starch is a mushroom risotto in veal stock with chanterelle and black trumpet mushrooms, parsley and Parmigiano-Reggiano.