Pears

When pears come into season in autumn, they don’t bring bells and whistles with them to celebrate their return—they don’t need to. The beauty of pears lies in their subtlety and gentle nature. One could imagine them to be softly spoken and likeable but can hold their own amongst even the most formidable of crowds. In October, the wonderfully versatile and understated pear affirmed just that in each plate of our nine-course degustation.

Curtis Stone Maude Pears

Beautiful Bosc, Bartlett, Warren, Asian, baby pears, and more were sourced from the good folks at Frog Hollow Farms in Northern California; each one bringing plenty of inspiration to our menu development and unique flavour and texture to the dish. The brown and bumpy Bosc remains firm when they’re ripe, which means they hold up to poaching and baking, Bartletts are super soft, juicy and sweet; they’re the pear of choice for luscious purees and the crisp texture and delicate flavour of Asian pears make them a beautiful addition to dishes that call for a little crunch.

Curtis Stone Maude Pears

These pears were matched to rich, tasty ingredients such as braised veal cheek, duck tongue, blood sausage, buttermilk, blue cheese and caramel, and dishes were balanced with the likes of endive snow, nasturtium leaves, parsnip and earthy beetroot.

Curtis Stone Maude Pears

Our chefs and guests alike were excited by a favourite returning to the kitchen too, our signature raviolo dish. Of course as the menu changes each month so do our pasta fillings but here’s a little something to whet your appetite: local guinea hen, oxtail and pickled pear.

Curtis Stone Maude Pears

What a joy it was to open Maude’s fall season with this lovely, sweet fruit.

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