Crab cheesecake. Smoked chicken and mango. Boozy melon. Roquefort and candied walnuts. Mackerel ceviche.
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Pot-roasted ballotine of coquelet with caramelised onion and tarragon jus. Salmon steak with beetroot and horseradish cream.
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Stuffed saddle of rabbit with crispy belly strips, and a courgette flower stuffed with chicken mousse. Served with ravigote sauce.
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A catering escapade with 48 paying guests.
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Canapés and a dry-run catering event.
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Beef Wellington. Fillet of beef wrapped in mushrooms, chicken mousse, savoury crêpes and puff pastry.
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Ossobuco and Tiramisu to Gazpacho Andaluz and Paella.
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Cockerel, Basque-style. And so much foie gras it’s coming out of my pores.
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Chicken mousse adorned with decorative vegetables and stuffed with bacon and cabbage.
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Suprême de Volaille Farci, Beurre de Tomate et Spaghettis de Courgette.
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Poulet Sauté Champeaux.
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Poulet Rôti au Jus avec Pomme Cocotte.
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