Firstly, for New Year´s Eve, we all follow our French tradition of Fondue:
Our fondue triologie:
Our starter is Gruyère & Kirch Clear Cherry Brandy ..
Then we do filet mignon Fondue ..
Thirdly, a chocolate fondue with winter fruits or sponge.
On the 1st we usually prepare either leg of lamb or Cochinillo ( Suckling Piglet), a Spanish treasure ..
We have both in the freezer and have not decided yet .. However, always divinely deliciously ..
Served with tapas to start; assorted canapes, caviar, Iberian Ham from Dehuesa, Extremadura with Persian Melon ..
Desserts: To be chosen ..
We love Tiramisù or a Cheesecake homemade and also a Cheese and Fruit Platter ..