After 13 years of salaried man life in Paris, I took my Grand Diploma at The French Culinary Institute in New York. Now, I am Sous Chef at The French Consulate here in Manhattan.
On this blog, you will find info, tips, recipes and more from my hands-on experience...
Oct 5, 2007
Another reception (10/02)
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