Skip to content


September 9, 2011

Yesterday I was working at a beautiful wedding near Grasse in a magnificent Villa.

The Menu for the evening was:

* Fish and seafood paté on a mesclun salad with shaved asparagus, petit pois and dill oil, which I served with a lime and chilli crème

* Gigot d’Agneau with a rosemary scented potato gateau, seasonal vegetables, chévre crème and a balsamic reduction

* Lemon and passionfruit cheesecake with fresh blueberries

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: