The chef will typically arrive 1.5 hours before.
Small courses with seasonal ingredients
5 different canapés
Shallot & Jerusalem artichoke tart tart, with glazed goats cheese and quails eggs
Courgette flower filled with scallop mousseline,
saffron and chervile froth
Beef fillet and slow braised cheek, spinach and
Raspberry soufflé with its ice cream