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Monaco Formula 1 Grand Prix

May 29, 2012

After a very busy film festival with just a few hours off, I started to prep for the Monaco Formula 1 where I was working for a Japanese client onboard a beautiful Sunseeker.

Along with the client’s Japanese chef, we made a Japanese/Mediterranean crossover menu for 75 invited guests, which was very much appreciated both by  the Japanese and Europeans.

The Japanese chef made some beautiful sushi which he served on the biggest sushi boat I’ve ever seen (see photo below) while I made the Mediterranean food.

-Asparagus tartar with lemon hollandaise and grilled lobster,  –Char grilled mini spring vegetables with chèvre mousse and lemon thyme (photo below)  –A shot of gambas, avocado, spring onion and fresh strawberries,  -Arancinis with white truffle oil,  –Chili crab with black sesame seeds and wasabi foam were some of the mini starters/verrines that the guests enjoyed during the Grand Prix weekend, as well as main courses as -Seared scallops with pernod and chili,  -Lobster and courgette flower raviolis,  -Vitello tonnato,  -Fresh purple artichoke with parmesan and lemon,  -Seared black angus beef with char siu baby girolles,  -Potato paté with caramelized onions and truffle,  -Grilled calamares with saffron and cayenne rice pilaff etc.

I also made a dessert buffet where the guests enjoyed –Basil and lemon panna cotta with fresh berries,  -Dark chocolate and chili truffles,  -Cannolis with lemon filling,  -Mini chocolate cakes with cardamom and lime frosting etc, -Mini lemon tarte with wild strawberry mousse etc

Now I’m finally off for a few days, so I’m going to take advantage of the beautiful weather and head off to the beach!




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