These photos, from the sensational apéro dînatoire held at Le Cordon Bleu École de Cuisine to showcase student skills, represent only a portion of the evening's offerings.
As champagne and wine flowed tray after mouth-watering tray materialized from busy kitchens. Chefs helmed tables carving, grilling and plating an astounding array of beautiful hors-d'oeuvres and delectable small plates.
Above: layered verrines of lobster cream atop a gazpacho base; seared foie gras garnished w/popcorn (!); succulent roasted lamb w/couscous
Below: gourmet terrines being turned into canapés on artisanale country loaves; poached "eggs in nests" w/their crispy mouillettes; 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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