So Nadia persuaded Julian to cook us a vegan meal. Not just any vegan meal. Julian made it a fine dining experience, concocting a taster menu that took us on a gluten-free vegan tour of the classics.
Chef Julian Miles
Loved this door-opening moment with Julian in his chef’s whites. Turned out Julian worked at Demuth’s, Bath (a vegetarian and vegan cookery school whose pioneering vegetarian restaurant is now with new owners, Acorn Vegetarian Kitchen).
Julian’s partner, Ellen, is vegan (and most of us were gluten-free). This night was a playful response to their experience of restaurants which barely cater for a free-from clientele.
Where is the gourmet vegan food? Where is gastronomy for coeliacs?
Here is a taste of Julian’s taster menu.
Amuse gueule: Arancini, BBQ houmous with garlic chutney on melba toasts and smoky tempura
Chive and mushroom consommé with tamari-smoked and paprika-roasted mushroom slivers
Those tamari-smoked and paprika-roasted mushroom – I want the recipe.
Carrot lox, cucumber sushi rolls with tamari pearls, tofu ‘fish’ with curd bean skin, triple cooked chips, fresh pea mousse and apple cider vinegar jelly
A complex crispy succulent and fresh experience with taste sensations. Real Food Lover fave.
Another pic of my fave
I have no image that does justice to the refreshing bliss of Julian’s aromatic gin herbs and lime sorbet. Another keeper.
Tofu and vegetable fajitas, nachos and guacamole with home-fermented sriracha cream
Home-fermented sriracha cream with chilli, onion, and garlic – want this recipe too.
Little gem lettuce, coconut ‘parmesan’ biscuit, and miso dressing
A kind of mayonnaise on the lightest crisp biscuit – using coconut was brilliant (instead of the ubiquitous soya).
Crème brûlée
I adore cream but it does not love me so this creamily-delicious yet dairy-free crème brûlée was a dream.
Thank you, Julian and Ellen, for a creative taste-tastic evening at the Agape (as we dubbed it) Living Room restaurant.
Real Food Lover 