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Working Weekend

September 19, 2011

Nearly 30 hours in 2 days and many hours of preparation before that, is what I call a real working weekend!

The clients were very happy, which of course makes all the hours really worth the wile.

Canapés like fresh spinach and truffle crème on crostini, mini farçies Niçoises, mini asparagus tarte with foie gras mousse, Gazpacho with grilled lobster skewer, with foie gras starter with pineapple and rosemary chutney served with fresh strawberries to main courses like fresh fish and scallop parcels with lemon thyme and herb butter, beef Wellington with late summer vegetables and truffle scented potato puré followed by a trio of crème brûlées (basil and lemon, lavender and vanilla from Madagascar) followed by a light lunch buffet the day after (pepper cured beef with a truffle crème, caramelized onion tartes, rosemary roasted crostinis with caponata, plateau with smoked salmon, fresh prawns, avocado, grapefruit and tapenade on crispy salad leafs) were only some of the dishes on this weekends menu.

As a lot of dishes was served plated, I really didn’t get a chance to take that many photos, but here comes a few:

2 Comments leave one →
  1. Karolina Lindberg permalink
    September 19, 2011 9:30 am

    Ser sjukt najs ut!!!

  2. niklas viken permalink
    September 29, 2011 8:03 am

    Vilka mästerverk.
    rama in och sätt på väggen och njut varje dag !!

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