Restaurant review: This Kilkenny restaurant is well on the way to earning a Michelin star
The wow factor is in evidence at Keith Boyle at The Bridge House, just a few short months after it opened
Generally, the term ‘en gelée’ makes me shudder. It refers to a preparation in which food is suspended in a jelly made from meat or fish stock. You might have heard of aspic jelly, especially if you were around in the 1980s, which is a clear, clarified version of gelée.
A quick Google search will show you that all manner of things can be suspended in aspic or gelée, including eggs, pork, salad and more, ...