Last Thursday we had the pleasure of attending Grey Goose's Le Grand Fizz Brunch Club hosted at Carousel in Marylebone. As fans of great food, brunch, Grey Goose cocktails and Carousel we couldn't wait to tuck in.
The Grey Goose Le Grand Fizz Brunch Club was hosted by one of our favourite foodie's, Anna Barnett. Anna created an exclusive luxury brunch, which took us on an exploration of the five key taste profiles; sweet, salty, sour, bitter and umami. Anna designed canapés for every taste profile; before serving up a main course of decedent French Toast stacks, which we personalised with toppings from various ‘taste stations'.
Head of Bars at the Ned, Dan Berger, worked alongside Anna to develop sweet, salty, sour, bitter and umami versions of the Grey Goose cocktails to pair with our food. After sampling (almost everything) I discovered that my taste profile was Umami and my Grey Goose cocktail of choice was bitter.
I sat down with Anna to find out more about taste profiling, her favourite summer recipes and her latest book Eat The Week.
What inspired the menu you created for the brunch?
The menu is based around the five taste profiles; Sweet, Salty, Sour, Bitter and Umami which has been a really interesting format for basing the menu around. With Grey Goose being produced in France we wanted to have a heavy French influence to the menu and ensure that quality and heritage style dishes were very much part of the menu. We also wanted to mix things up a little in the true Grey goose style, so we incorporated some nice little twists within the menu.
For our readers who might be less familiar – can you tell us more about taste profiling?
The five food profiles; Sweet, Salty, Sour, Bitter and Umami are taste profiles which have been scientifically identified. Ingredients ordinarily falls into one of these profiles.
Which taste profiles are the most common?
Sweet and salty and umami tend to be favourites.
What would your ideal brunch consist of?
I’m a huge fan of umami so for me, truffle hollandaise, poached egg and charred confit artichoke with plenty of seasoning and zest would be my go to if I was going all out.
We know you’re good friends with Dan Berger, did it take a long time for you both to find the right cocktails to match today's menu?
Dan’s so creative so for him at a guess I think it took him no time at all. I put together the initial menu and he took elements and key flavours and created drinks that worked in conjunction with the dishes. The herbs he used also worked really well and gave that extra depth of flavour.
Your latest book Eat the Week was a huge success. Can you tell us some of your favourite dishes from the book?
My book ‘Eat the Week’ has several of my favourite dishes in, a homemade squid ink tagliatelle with king prawns and star anise, plus a sticky toffee creme brûlée, which is an all time favourite. There’s also plenty of fresh salads including a great papaya salad.
Can you share some of your favourite summer recipes?
I’m a huge fan of a salad with charred corn, raw beets, roasted cauliflower, whatever you have on hand to throw in there. Cheese is also often on the menu in our household as are every which grain.
Candied & Golden Beet Salad with Baked Feta & Hot Turkish Pepper Flakes
Preparation Time – 5-10 minutes. Feeds – 4
1 pack of feta 220g – left whole
1-2 tsp Turkish pepper flakes (add depending on how much spice you like)
Several turns of black pepper
Zest of 1 lemon (keep lemon juice for dressing)
Glug of rapeseed oil
6 fresh beetroot (candied, regular or golden) – peeled and finely sliced on a mandolin
½ bunch radishes – thoroughly washed and finely sliced on a mandolin
1 small handful of parsley – finely sliced
Juice of 1 lemon
½ clove of garlic
½ tsp Dijon mustard
Splash of white wine vinegar
½ tsp Turkish pepper flakes
2-3 glugs of rapeseed oil or olive oil
Begin by preheating your oven to 190 degrees Celsius. Place your feta block on a non-stick baking tray and add the rapeseed oil, Turkish pepper flakes, black pepper and lemon zest. Bake for 12-15 minutes or until warm and crumbling.
Next prepare the beetroot, radishes and parsley. Add all of the dressing ingredients together and whisk or place in a jar and shake until combined.
Once the feta is cooked, crumble and combine with the fresh beetroot, radishes and parsley, drizzle the dressing and stir until everything is evenly coated. Add extra pepper flakes if you like spice and serve while the feta is still warm.
Thank you so much for sharing your recipe. Finally, can you tell us your plans for this year?
I love to travel and draw much of my food inspiration from it. I have several trips lined up, Sweden, Greece and NYC. I’m also planning Christmas supper clubs. I’ll be editing the Grazia food pages again for the month of October which I always love doing.
I’m currently writing / supplying recipes for Vogue, doing a monthly column for Veggie Magazine and write for The Arcadia online. I’m also in the process of working on a travel blog with several friends which is really exciting and have several brand collaborations coming up too.
Keep up to date with Anna by reading her blog.
If you want to discover which Grey Goose cocktail suits your taste profile, why not try some of Dan's cocktails this summer:
Sweet: Grey Goose Citron, Lanique rose, watermelon, lime, honey, soda
Bitter: Grey Goose Orange, Martini Bitter, grapefruit, lemon, raspberry, tonic
Salty: Grey Goose Original, Rinquinquin peche, lemon, turmeric, smoked salt, soda
Umami: Grey Goose Poire, cherry, lime, miso, soda, marjoram.