ode to the pig

oh little piggy, when i see you rolling in the mud and you squeal
i must confess, hungry- i do not feel
but when i see you shaved, paitently waiting for my knife
i am filled with all the joys of life
i will take your belly for confit, your breasts to roll
your hocks for soup, a menu (in my head) starts to unfold
your head for terrine, your leg for ham
your blood for sausage, mise en place i start to plan
you truely are the perfect animal, your heart i hear
will even interchange with ours!
please know little piggy that when i eat of you
it makes me happy like a child
and that is why mr. pig, i will never throw a scrap of you in a bin!!!

love,
chef

Second event coming up soon

We are pleased to announce that there will be a second French House event, and to celebrate it we are planning a two-ways menu... thinking pork... end of June...

First Supper

We would like to thank you very much for coming at the first dinner organized by The French House. We were delighted to have you at our table and hope you’ve enjoyed the evening.

Here are some pictures of the night...







































































The menu:

Sea Gull Cocktail

Chicken Liver Pate with Hennessy Cognac
Pork Terrine with Pistachio, Juniper & Gin
Slow Cooked Pork Belly with Brandied Prune Salsa
Salted Terakihi Brandade with Crispy Capers

Leek, Silverbeet, Nutmeg & Chestnut Tart,
served with Cress & Creme Fraiche Dressing

Roast Chicken, stuffed with Thyme Butter, Lemon & Garlic
Slow Roasted Duck with Rosemary
served with Shallots, Bacon, Sage & Armagnac Prunes

Celeriac Gratin
Cavalo Nero with Confit Garlic Oil, Chilli & Rosemary
Braised Baby Carrots
Bitter Green Salad

Pistachio Brulee with Salted Pistachio Pralines,
served with Vanilla & Honey Roasted Quince, Red Wine Poached Pear
and toffeed Pistachio