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?

@BruceAndNosh special k?

Folds of pasta delicately encased in a tomato and marscapone reduction scattered with succulent cherry tomatoes, roasted peppers and locally grown courgettes all topped generously with cracked black pepper.

AKA pasta and jarred sauce with veg.

@fourquenelles no no! Your enrobed cod was cooked in a “water bath”

"Chiplings", I am genuinely weeping - not spitting tea or anything but weeping with laughter. I have no idea why they are tickling me so much (DH and I loathe the food snobbery of MC with red hot passion, that might be something to do with it, we must be vair vair common) but they're gold. Thanks OP.

Authentic italian thin dough speciality with a sauce of slow cooked meat, juicy locally picked tomatoes topped with slivers of hard goats cheese.

Fillet of hand-selected salmon delicately pan-poached in a olive oil and white wine jus, chilled and nestled in a precious coffret of finest tupperware. My dining experience was enhanced by the presence of a —mad— attentive feline companion.

Fillet de feesh encrusted in a golden crumb of dried bread served with beautiful haricot bins with a sexy tomato salsa. Seasoned to taste. Mwah!

[quote Carolduckingbaskin]@BruceAndNosh special k?[/quote]
Tesco own brand Granola with yoghurt!

For lunch I had...

Two fine slices of perfectly leavened loaf with a scattering of seeds, browned to perfection and topped with the finest compote de cassis. Paired with a delicately nosed, green leaf from the hills of china steeped in fresh spring water with a floral bouquet.

Surely Boil in the Bag fish is "cooked sous vide"?

@Breathmiller

For lunch I had...

Two fine slices of perfectly leavened loaf with a scattering of seeds, browned to perfection and topped with the finest compote de cassis. Paired with a delicately nosed, green leaf from the hills of china steeped in fresh spring water with a floral bouquet.

Tea toast and jam. Please accept this Michelin Star

Sizzling seasoned batter wrapped snugly round a perfectly tender white chicken breast with hot, salted potato fingers and a side of buttermilk soaked morsels of the finest chicken breast. Accompanied with the a smattering of thickened onion jus.

@Breathmiller ooh jam on toast!

Finely sliced organic hand reared gammon glazed in manuka honey, with free range fried eggs, oven baked chips and petit pois.

Roasted Free Range Poussin with lightly salted crispy skin and triple sautéd rouge potatoes. Served with alioli, locally foraged herb and tomato salad and a balsamic glaze.

(Roasted chicken thighs and legs with Albert Bartlett chips (did them in the fryer, had to keep them warm in the oven and then crisp them up again in the fryer due to family being late back) served with lettuce, nasturtium leaves and spring onions from the garden and tomatoes from the greenhouse and some garlic mayo and a squirt of balsamic glaze.

Food of the gods.

Goujons of hand-sliced chicken, enveloped in a bechamel sauce, oven baked with fresh florets of calabrese and topped with julienned potatoes.

carolducking
Yes. But what kind of jam and what was the drink?

Also known as chicken and broccoli potato bake.

Oh gosh am now trying to watch master chef and cannot take it seriously at all

Wilted and aged variety of root vegetables, with pulses and jus de poulet, pan-simmered in eau de maison bouillant, puréed and traditionally seasoned.

Aka, old bendy flaccid veg in bottom of fridge drawer with last night's chicken carcass stock and pickings and lentils, salt and pepper.

A pottage of curated Mediterranean vegetables, with preserved sour lemons and piquant green olives in a spiced tomato reduction. Accompanied by pan-seared halloumi and a pillowy round of gently-warmed flatbread.

Demi Poulet au Grille, accompanied by Spiced Ancient Grains and Natural Corn marinated in a silky, rich butter jus.
Hand delivered by Ivan, at exactly the correct time of 'service' as promised by the Chef.
Nandos via Deliveroo.

Sorry veg soup, basically

A delicately spiced dish of fragrant basmati studded with flavourful morsels of smoked mackerel, hand selected nuggets of courgette, and softly wilted spinach, served with a compôte de pommes and a rémoulade of kohl rabi.
(aka bung it together rice, fish and random veg dish - the "spinach" is any old greens and included the tops off the kohl rabi - with some apple sauce that desperately needed eating and kohl rabi in yoghurty dressing)

A pottage of curated Mediterranean vegetables, with preserved sour lemons and piquant green olives in a spiced tomato reduction. Accompanied by pan-seared halloumi and a pillowy round of gently-warmed flatbread.*

This sounds DELICIOUS! 😋