Ik kon mijn ogen niet geloven: spruiten ijs!
Hier volgt het artikel (in het engels).
Stuart Ferguson, head chef of restaurant group Vivat Bacchus, has created the world’s first brussel sprout ice cream in time for Christmas.
The new festive menu, which costs £35 per head and will be available at Vivat Bacchus' London Bridge restaurant, will start with a mincemeat & gruyere pie and rocket salad, followed by a duck & orange Christmas pudding, brandy crème for mains. This will be polished off with the first ever turkey jelly, brussel sprout ice cream and cranberry foam for dessert.
Ferguson said his Christmas menu was designed to bring a much-needed update to a traditional meal eaten by millions.
He commented: "I have tried to retain the spirit of Christmas but doing things in a way no-one will ever have seen before. It's taken weeks to develop, but I'm delighted with the results."
The restaurant group also runs an establishment in Farringdon, London.
The new festive menu, which costs £35 per head and will be available at Vivat Bacchus' London Bridge restaurant, will start with a mincemeat & gruyere pie and rocket salad, followed by a duck & orange Christmas pudding, brandy crème for mains. This will be polished off with the first ever turkey jelly, brussel sprout ice cream and cranberry foam for dessert.
Ferguson said his Christmas menu was designed to bring a much-needed update to a traditional meal eaten by millions.
He commented: "I have tried to retain the spirit of Christmas but doing things in a way no-one will ever have seen before. It's taken weeks to develop, but I'm delighted with the results."
The restaurant group also runs an establishment in Farringdon, London.
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