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...
Jan 15, 2009
More Ideas for Future Canapés
Read in a book by Williams Sonoma about hors d'œuvres, those could make a hit for a reception : Tiny Roquefort cheese popovers
Filo-wrapped figs with Pernod mascarpone
Tuna Tartare on ruffled potato chips
Puff pastry pissaladières
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