Mickael Viljanen day in Tannery Cookery School

January 11, 2012

We had the privilege on Monday last 9th Jan 2012 of having Mickael Viljanen – one of Ireland’s most respected and progressive chefs, give a demo and afterwards cook an amazine dinner for 30 lucky people.  One dark day here last November, Paul had the brainwave of asking Mickael down.  Mickael actually used to be part of our team here circa 2005/2006 and so he knew the ropes so to speak.  Luckily he said yes straight away and we put it out on twitter a few days later – the rest is history.

So last Monday at 12pm and group of mostly industry people gathered and enjoyed watching Mickael demonstrate his cooking techniques.  Later that evening a few more joined for dinner, menu below.  In true Flynn fashion, the rest of the evening progressed in a quiet orderly fashion with a little nightcap in our local pub before retiring.

Menu dinner 9/01/12

-Canape(parmesan sable, roasted onion, fennel pollen)

-Poached and roasted foie gras with tokaji vinegar, puffed grains, apple & jasmin, gingerbread, pickled shimeji, mushroom sabayon, sorrel

-Brandade of cod with crab, kale and crispy batter bits

-Saddle of wild wicklow venison calf with liquorice, jerusalem artichoke, beetroot, peanut praline with vadouvan, malt jus. truffle

-Bitter sweet chocolate tart, avocado & lime, celery, honeycomb

coffee: white chocolate macaroon, smoked fudge, blood orange pate de fruit 

 

 


IMG_0577

January 11, 2012

IMG_0577


The man himself, Mickael Viljanen

January 11, 2012

The man himself, Mickael Viljanen


Foie Gras dish

January 11, 2012

Foie Gras dish