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A French Affair

A night of le vin, fromage and escargot.
By Margaux Black
July 17, 2017
By Margaux Black
July 17, 2017

The Francophiles, the Frenchies and the escargot enthusiasts are coming out of hiding during the month of July for all of the Bastille Day festivities. One well worth a visit is Scarecrow's A French Affair, a night of le vin, fromage and delicious dishes inspired by the country of culinary delights.

The dedicated chefs of Scarecrow, Danian Husted and Oliver Philip, have decided to dish up a French affair to remember, revel in and most importantly enjoy. A French Affair will be a three-course dinner designed, as Scarecrow so aptly puts it, "with the care and affection you'll only find in the arms of your lover, or perhaps your Grand-mère."

Taking place on July 22, the menu comprises an entrée set for a pierè, starting with pumpkin and squash soup, cured duck prosciutto, mushrooms, toasted seeds and chervil. To follow that stellar beginning, diners will have the choice of baked cod with provencal pistou, white bean puree and braised vegetables or legumes et fruit en gros morceaux, which sums up the thrice prepared winter vegetables, savoury fruit with a parsley cream and oil.

Finishing up the night of indulgence we have last season's plums, brûlée orange, crème fraîche ice cream and a selection of handcrafted chocolates by Crillo.

The night will be hosted by Alison Dyson and Scarecrow's attentive front of house staff, and if opting in for the wine pairing, the wine matches will be provided by Hubert Lauriot-Prevost of Macvine.

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