22 August 2020

Soirée dînatoire




These photos, from the sensational apéro dînatoire held at Le Cordon Bleu École de Cuisine to showcase student skills, represent only a small portion of the evening's offerings.

 As champagnes and wines flowed, tray after mouth-watering tray materialized from kitchens. Chefs helmed tables carving, grilling and plating an astounding array of beautiful hors-d'oeuvres and delectable small plates.

Above: lobster cream atop gazpacho base verrines; seared foie gras garnished w/popcorn (!); succulent roasted lamb w/couscous

 Below: a variety of gourmet terrines being turned into canapés on just-baked country loaves; "eggs in nests" w/their bâtonnets; petit fours.... 



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With thanks and congratulations to the remarkable team and students of Le Cordon Bleu, Paris

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