Napoleon

Napoleon: Revolution to Empire launched last month at the National Gallery of Victoria. To celebrate, the NGV are hosting a series of six-course degustation dinners by some of Australia’s finest French chefs such as Gabriel GatéNicolas Poelaert and Jacques Reymond.

I was lucky enough to be invited to the Nicolas Poelaert dinner. Nicolas’ food at his Carlton restaurant Embrasse is close to my heart, clean, seasonal food that is locally sourced, even home-grown. I  knew that I would be in for a treat.

Nicolas’ menu did not disappoint. The menu creatively portrayed Napoleon’s life, death and travels, a feast indeed fit for an Emperor.


Smoked ocean trout, dried bay leaf, cauliflower custard, roe, pickled grapes


Moreton bug, burnt vegetables, squid, ginger wine vinegar


Beef cheek, corsican herbs, muscavado sugar, parmesan


Corsican cheese served on a cracker


Forest floor, hazelnut parfait, chocolate gateau, buttermilk

Mish Lilley
Cook & Food Stylist
Email Newsletter
YOU MAY USE ANY OF MY BLOG RECIPES, FOOD IMAGES, OR RECIPE CONTENT, JUST AS LONG AS YOU LINK BACK TO
WWW.MISHDELISH.COM OR CITE ME AS THE SOURCE AND FOOD STYLIST.

© COPYRIGHT MISHDELISH PTY LTD 2017 | GOOD FOOD BLOG, FOOD STYLING, FUN AND SIMPLE FOOD IDEAS & RECIPES