One of our best friends in London is "Lisetta", she comes from France. Since we opened our doors @ Stairway Kitchen she has nagged us to show what we can do with French food so we have created a fusion event: Italy-France.
There's always been a lot of competition between France and Italy over food. In both countries, there are regional spices that are favorites. Oregano, garlic, rosemary & olive oil are used a lot in Italy. France uses these as well but the flavors are more subtle. So..Italy vs France hmmm it’s like choosing which team to root for in a football match. Choosing between these two cuisines can be next to impossible because of all the delectable dishes these two countries have shared with the whole world.
So..why do we need to decide which is best? StairWay Kitchen has come up with the solution :-) why not mix the two cuisines for the ultimate supperclub?
In this menu Stefano reinvents some of the more famous French dishes adding an Italian touch. We have already made lots of dinners for Lisetta like the one we are tempting you with here so come and try this unique menu on Sat 22nd Feb and see if you as impressed as our French friend was.
You will meet other food lovers and maybe even make some new friends. For those who have never been to a supperclub event or for those who need a refresher, make sure to come to StairWay Kitchen for amazing food, lots of fun and much more than your average restaurant outing can give you.
The traditional French salad with Stefano's knowledgeable touch: the freshest tuna, quail eggs, olives and a very special vinaigrette splashed all over it.
Creme Brulee Escalier
When you say "Creme Brulee" you might rightly think of a dessert but that's not the case here. At Stairway Kitchen we make things differently - taste our savory version made with Duck liver topped with crunchy burnt sugar and served with home made brioche. A sublimely delicate mousse with a silky smooth texture and a distinctive but not overpowering flavour. Guests usually ask for seconds!
Canard a l'orange Sicilienne
Confit duck leg cooked in sliced Sicilian orange, served as a salad on a bed of Rocket and Fennel shavings. Confit is a classic French dish - duck legs are marinated in coarse sea salt and then cooked very slowly in duck fat. A delicious & refined flavour explosion in your mouth.
Tarte Tatin aux l'Oignons Caramelises en Balsamico
A classic...dessert. This usually comes as an upside down apple tart but you will have it as a tasty, upside down starter made with caramelised red onion compote slowly cooked in Balsamic vinegar syrup - stop drooling!
Stairway Soupe a l'Oignon
Cheese onion soup with a gratin topping. Another French classic that Stefano is going to twist from top to bottom by adding some Taleggio cheese (a mildly tangy cows’ milk cheese from Lombardy) which gives the soup a completely new depth.
The name of this dish is a compound of two verbs: to boil and to simmer. So expect a sublime, indulgent seafood stew influenced by Tuscany with incredibly fresh and tasty mussels, sea bass and prawns, fresh herbs, garlic and tomato.
Coq au vin Cacciatore
Slowly braised Chicken cooked in red wine with Italian pancetta, shallots, mushrooms and herbs - this dish may sound boringly normal however the additon of Italian pancetta lifts it to a new level, thick, meaty and packed with flavour.