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There a few weeks ago, we held the baptism of our youngest Calixte at home. As always, I wanted to prepare the buffet myself and so I put the dishes in large, two weeks in advance, bar man trying to cook, freeze before the big day! From appetizer to dessert, I put together a buffet for 35 guests .... Unfortunately, I've been busy .... and I forgot to take pictures of all my presentations quality of my photos will be poor but I have to present to you what I have achieved! My Flexipan Demarle and other utensils were a great help to me. So do like me do not be afraid to get started in making buffet. bar man It is absolutely exhilarating! In any case, I love to give me this kind of challenge. And you put water in the mouth ..... Here is the menu: Appetizer: Spoons appetizing white and red Crispy goat tarragon tart duck breast on onion compote bar man
Buffet starters: Trilogy sandwiches bar man Marbled vegetable bar man puree olives Rolled foie gras with gingerbread Ingots zucchini garam masala Madeleines with olives and hazelnuts Bites 3 flavors "cake" mounted carrots and tart foam Goat Jar salmon in its legal Stewed peppers whipped foam of scrambled eggs and crispy chorizo bar man
As in, I will reveal all these recipes and so the blog will also take a "salt" twist! And for wheat allergy or celiac patient, a lot of good surprises! The first step .... tomorrow, bar man I present the stewed peppers! A nod to Pascal, who helped us a lot to make this moment a moment Sh
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