I said I'd post photos of our NYE dinner - here they are. We began with a Wild Alaskan smoked salmon board with fresh dill and gravadlax sauce. Our friend Alex popped over for an hour to have some Taittinger (necessitating a second salmon board, obviously, this time with lumpfish caviar) and homemade buckwheat blinis.
After Alex left, the next course was foie gras with a port, fig and gooseberry reduction, garnished with fresh thyme. This was followed by a dressed Cornish crab. At the stroke of Midnight, we opened a bottle of 1998 Krug, which sent Jarv to ”a transcendental plane of Bacchanalian magnificence". His words.
Finally, at around 1am, we finished with a lobster thermador (each)...and a twelve hour lie-down. Yep. Not one for the "healthy eating" archives.