A rich white sauce made with chicken, veal, pork, or fish stock, thickened with cream and egg yolks.
- We started with an appetiser of celeriac velouté and ham hock tortellini, which was followed by seared scallops ceviche and cucumber jelly, then pot-roasted lobster with foie gras.
- My first appetizer was a delicious velouté, infused with roasted garlic and folded with bits of cod and salty pancetta.
- The golden butternut squash velouté with escargot needed to be thicker to live up to its name, and more complex to live up to its price tag.
French, literally 'velvety'.
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