A reception was organized on Oct. 2nd 2007, for 200 guests (+50 non-expected...). We were five cooks to prepare the following menu of Amuse-Bouches :Gougères - Cream pastry and cheese puff choux
Napoléon de Mousse de Foie Gras aux épices et Cognac - Goose liver mousse with spices and Cognac alcool
Toast de Saumon à l’aneth et orange - salmon, aneth and orange on black bread
Pommes Dauphine de Petits Gris à la persillade - snails potatoes with parley, garlic and olive oil sauce
Galettes au Cumin, purée de pois chiches (Humus) - Humus on cumin pancake
Guacamole, tomate et Coriandre - Guacamole, tomato and Cilantro
Chips de pommes de terre et caviar, cerfeuil - Caviar on potato chips and chervil
Baba au Rhum - Rhum yeast cake
Tartelettes aux fruits - Fruits in lemon pastry cream small tart
No comments:
Post a Comment