the world portrait food pictures
TRANSCRIPT
Bistro food pictures
Raf Griep
Canapés
Gelatin Serrano ham Tagliatelle with deconstructed Pesto Genovese
Minted Green Pea Mousse with Parmesan Cheese Cracker
Frisée Salad with Croutons and Russian poached Egg
Mediterranean Vegetable Salad
Progressive Anti Pasti served in Two Courses
Foie Gras Terrine with Apple Compote and Brioche
Sashimi of Salmon Filet, Rice Vinegar Sponge, Fruit and Vegetable Brunoise
Terrine of Langoustines and Buttermilk served with a Tomato Variation
Chucked Oysters with lemon Granite, Fava beans and Osietra Caviar
Mushroom Cappuccino and Doughnut, topped with Aioli and Anchovy
French Onion Soup with broiled Croutons and Mountain Cheese
Giant Potato cooked sous vide with Rose Leaves and Pear fondue
Pan fried Green Asparagus and Brioche wrap with scalded Goat Milk
Quiche Loraine 3-logy using Potatoes, Mushrooms and Spinach
Black and White Ricotta Ravioli with Sage Butter Foam
Spaghettini in spicy Tomato Juice, Shell Fish and Lobster tail
Parisian Gnocchi with Fine Herbs and Butter Emulsion
Tagliatelle in sweet Tomato sauce, Prawns and sautéed Forest Mushrooms
Grilled Scallops on Lemon Vinaigrette and Summer Succotash
Variation of Fish, Shell and Seafood with Red Wine Butter Chive Oil and Duchesse Potatoes
Pan seared Sea Bass on Saffron Vanilla sauce with Turnip Mousse and Swiss Chard
Butter poached Medallion of Sturgeon on Lemon Vodka Foam Potato Spaghettini, topped with Osietra Caviar
Lobster tail “Fish and Chips” with deconstructed Tartar sauce on a bed of mashed Green Peas with white Truffle Oil
Oven roasted Sea Bass filet and Tomato fondue served on a bed of Lemon Thyme perfumed Cous Cous
Sashimi of white Tuna Belly topped with Beluga caviar and Melba toast
Poached filet of Cod with orange Bell Pepper Coulis Onion Flowers and soft Garlic Cookie
Grilled Sea Bass filet with Tomato Compote, braised Globe Artichokes and Saffron Potato Fondant
Pan seared Turbot filet in Vegetable filled Pita Bread with Cornish hen Ballotine and poached Quail Egg
Chicken breast Tandoori with minted Yoghurt, Red Lentil Ravioli and toasted Cashew Nuts
Oven roasted corn fed Chicken breast and Rosemary sauce, young Vegetables and Bakers Potatoes
Grilled Lamb Chops and Eggplant Caviar Bruscetta topped with Confit Cherry Tomatoes, Pepperoni and Pecorino
Salted Pork filet on Green Lentils and root Vegetables
Beef Tenderloin with Pommery Mustard Crust, Red Wine sauce Princess Bean Bundle and Potato Tart
Glazed Duck breast on Corn Pancake, Brussels sprouts and Pearl Onions
Lamb loin with Bell Pepper Crust on Rosemary sauce Eggplant, Pesto and Potato Gnocchi
Pear crumble topped with a Pear Sorbet Quenelle surrounded by Mango and Cassis Coulis
Glazed Chocolate Mousse with Mango Sorbet and cassis coulis
Chocolate Ganache Rose on Walnut Cookie and minted Berries
Dessert trolley