Describe the last meal you had... pretentious restaurant style

[Carolduckingbaskin]

Tonight I had
Slim cut fillet of fish, encased in a breaded crumb. A lattice of potato served with haricot beans in a rich thick tomato jus.

What did I actually eat ... and what did you have?

Fish fingers/breaded fish with potato waffles and baked beans?

I had a supreme of seasoned chicken on a bed of balsamic glazed roasted summer vegetables accompanied by an aromatic herb and garlic couscous.

Not sure my description is very restaurant...more trying too hard novice.

@PreviouslyZeus spot on! Yours sounds much nicer - I cba to go to the supermarket so raised the freezer!

Lightly baked, seasoned ciabatta, topped with a garlic-spiced tomato coulis and a blend of fine English and italian cheeses.

I had blackened sausage wrapped in a soft white dough, smothered in jus de tomat. Followed by thinly sliced potatoes served in a quirky paper tube.

A voluptuous, slow baked tuber, topped with delicate, golden, plant-based spread and a generous helping of aromatically spiced Mediterranean beans and vegetables, in a rich, tart tomato dressing.

"jus de tomat" haaaahaha

Hot buttered toast - you can’t really jazz that up. It was nice though.

Boneless chicken thigh in a spicy yoghurt jus on a bed of basmati rice with vermicelli garnish.

(Tandori chicken)

Slithers of hand-sliced vintage cheese, nestled in slow-baked cloudy potato, smothered with beans in tomato jus and accented by piquant precision-aged onions and mixed vegetables.

(Jacket potato with cheese, beans and Branston Pickle)

Hand picked (genuinely) asparagus spears with petite pois soup with pancetta lardons with wood fired rosemary bread.

@Pelleas that is how I’m describing Branston from now on! And also how have I never thought of having it with a baked potato before!

I recognise Pizza and Pringles!

Slivers of marinated, minced lamb with shredded iceberg, scallions with a roasted black garlic aioli. Served in a warm flattened bread.

(Doner kebab)

Hand made sourdough pizza base topped with simmered tomatoes, creamy goats cheese, overnight caramelised onions and marinated artichoke hearts finished with wild oregano and garlic infused virgin rapeseed oil.

Aka I made a pizza and used the random odds and sods out the fridge to top it.

I had a Presentation of Grains, studded with Exotic Tropical Fruit, bathed in Artisan Fermented Milk

Flattened, seasoned circlets of hand reared beef, encased in a lightly toasted, fresh, floury, seeded bun, bedecked with crispy, aromatic strips of fresh irish onions, and adorned with Kerry cheddar and creamy, fine cut artisan colesaw. Served with a side of crispy, oven toasted, chiplings of delicious farm fresh new potatoes.

Fillet of line caught cod enrobed in a cream parsley jus served with lightly steamed cauliflower niblets and tender young stems of broccoli

aka boil in the bag fish in parsley sauce with cauiflower rice and brocolli all done in the microwave

Organic corn fed chicken pan-fried with smoked cubetti de pancetta on a bed of Waldorf salad, served with legumes au jardin, with a whole grain mustard mayonnaise..

This is an excellent thread, I'm reading all of these in that pretentious Masterchef voice and snorting.

@Deadringer Your burger sounds ace, especially the Chiplings which I assume cost 3 times the price of mere chips.

Sliced locally sourced mozzarella served with a 24 hour aged marinara sauce.

Steak and jus brun enrobed in pate anglais with tuber rectangles and a pool of jus de tomate

@BruceAndNosh the best yet. I'm thinking Cheerios? Not sure what milk though....almond?

@SerenityNowwwww

Hot buttered toast - you can’t really jazz that up. It was nice though.

Ooh, we could try to jazz it up ...

Warmed and lightly-fired rough-cut bread hunks slathered with a creamy, aromatic golden topping ...

I think 'hot buttered toast' sounds more appetising though.

Fillet of line caught cod enrobed in a cream parsley jus

'enrobed' - brilliant!