Launch of Relais & Châteaux 2009 guide

Relais and Châteaux invited Mackintosh’s catering with head chef Matthew Kennard to prepare caramelised duck breast with roasted vanilla scented peach, tarragon vinegar dipping sauce  and house cured bresola with pickled girolles, rocket and roast fig on an olive croute.  He was to join three Michelin chefs- Luke Matthews of Chewton Glen who prepared Foie Gras with fig and date chutney on toasted brioche and wild mushroom croquets, Rupert Gleadow of Gravetye Manor who prepared salmon tartar and butternut squash & truffle soup shots, and Jean-Christophe Ansanay-Alex of Auberge de Lille who prepared shots of Cepe mushroom soup with cappuccino foam as well as liquorice ice cream cones.  This was all for the launch of Relais & Châteaux new 2009 book. 

All this, in front of an audience of invited guests and members of Relais and Chateaux.  Along with these mouth watering canapés was served Magnums of Pommery champagne and Château Mouton Rothschild.  The evening was a wonderful experience of gastronomic delight for the guests and all of Mackintosh’s.