Canapes parties, Food in miniature….

Canapé.,

Delicate piece of pastry, toast, vegetable, etc., with small savoury or sweet delights ; food in miniature; perfect flavours constructed in one mouthful..

 

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Ideal party reputation for truly talking point canapés – presented in the most amazing ways, constructed in perfect miniature, and tasting just delicious. We use the best, freshest, seasonal produce, just in tiny portions.

garden platter

We can create a full meal option based on canapes alone or you can compliment these with some bowl food, in order to give your guests a more substantial alternative to canapes.

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We can take care of all aspects of organizing your cocktail party or if you prefer, we can simply deliver the food freshly prepared to you. Have a look at our canapes box option for more informations.

Bertrand

La Galette des rois .. a French treats

La Galette des Rois, traditional recipe .

Traditionally, the galette des Rois is made to celebrate Epiphany, which falls on the 6th of January, twelve days after Christmas. The cake is eaten in celebration of the arrival of the three kings who have travelled from afar with gifts for the newborn baby. In practice, people eat this galette throughout January and, dare I say, it is a rather unreligious event for most.

A dried bean, known as la fève, is hidden in the cake, and whoever receives the bean in his piece of cake, is crowned king or queen for the duration of the party. Other popular traditions, include having the youngest member of the gathering sit under the table and designate to whom each piece of cake should be served.\

Preparation time: 20 minutes

Baking time: 30 min

  • 2/3 cup sugar
  • 1/2 cup butter, softened
  • 1 cup ground almonds
  • 2 eggs + 1 egg for painting
  • 1 tablespoon rum (optional)
  • 1 pound puff pastry (2 rounds)
  • 1 large dry bean or fève figurine

To make the frangipane, blend the butter with the sugar until well combined. Blend in the almonds thoroughly. Beat in the 2 eggs one at a time and then the rum if you are using it.

In a small bowl, beat the remaining egg.

Roll out half of the puff pastry into a round about 12 inches in diameter. Place it on a wax paper lined baking sheet. Using a pastry brush, paint the outer 1 1/2 inch circumference of the pastry with beaten egg.

Spread the frangipane in a round in the center of the pastry so that it just meets the painted on egg. Press the bean into the frangipane somewhere close to the outer edge.

Place the other puff pastry (rolled out into an equally sized round) on top of the first. Use the times of a fork to press the edges closed. Brush the top of the galette with the beaten egg.

Use a paring knife to etch a pretty pattern into the top of the galette. Traditionally this is in a cross-hatch pattern, or concentric half circles, but you can make up your own pattern if you are feeling creative. Don’t cut through the pastry, just etch.

Cut a small hole in the center of the pastry to allow steam to escape. Place the galette in the refrigerator to cool for at least 30 minutes before baking. You can make it a day in advance as well – just be sure to keep it refrigerated.

Preheat the oven to 200°F. Place the refrigerated galette in the center of the oven and bake for 30 to 35 minutes or until the top is dark golden brown. Serve warm.

Makes 8 servings.

Bertrand

The french Christmas Logs ” la Buche de Noël”

Recipe Story
The Bûche de Noël, also known as the Yule Log, is a traditional French dessert served during the Christmas holidays. Made from sponge cake; this rolled cake can be filled and frosted with everything from butter cream to rich chocolate ganache. The cake is decorated to resemble a log by creating a bark-like texture with the outer frosting, sprinkling powdered sugar to resemble “snow”, and crafting “mushrooms” out of meringue or marzipan as a final garnish. It’s no wonder this beautiful (and delicious!) cake has been around since Napoleon I!!! Enjoy and Merry Christmas everyone from Bertrand Munier

Ingredients
What You Will Need
1/2 cup cake flour
1/4 cup cornstarch
3 large eggs plus 3 large egg yolks
3/4 cup granulated sugar
Pinch of salt

nstructions
Preparing the Plain or White Génoise

1. Cover the cooled layer with a clean piece of parchment paper, and then
cover the paper with a clean sheet pan
2. Whisk the eggs, yolks and salt in the bowl of an electric mixer. Add
sugar in a stream while whisking
3. Place bowl over a pan of simmering water and gently whisk until the
egg mixture is lukewarm. Whip by machine on high speed until the egg
mixture is cold, light yellow in color and increased in volume. Remove
the bowl from the mixer and sift the cake flour mixture over the egg
mixture, in a few additions, and fold in with a rubber spatula
4. Pour the batter into the prepared pan and smooth the top evenly with
a spatula
5. Bake the layer for 10-12 minutes. Be careful NOT TO OVER BAKE!!
6. Loosen the cake with a sharp knife from the sides of the pan and invert
to a rack; immediately invert again so that the cake layer cools on clean
paper right-side up

For Chocolate Génoise
Substitute 1/3 cup cake flour, 1/3 cup cornstarch, 1/4 cup unsweetened
cocoa powder, and a pinch of baking soda for the dry ingredients used in
the plain génoise. Continue to use 1/4 granulated sugar, 3 large eggs
and 3 large egg yolks, and a pinch of salt.

Preparing the Cake
1. Cover the cooled layer with a clean piece of parchment paper, and then
cover the paper with a clean sheet pan
2. Invert the cake between the pans
3. Lift off the top pan, and peel off the paper stuck to the bottom of the
cake layer
4. Replace the just removed parchment with a clean piece of paper
covering the cake, and place a sheet pan on top of it
5. Invert the pans again; remove the top pan, and parchment paper. The
cake layer now rests on a clean piece of parchment
Assembling the Bûche
1. Spread the filling of your choice (flavored whipped cream, butter
cream, ganache) on the layer with a metal spatula
2. With the long edge of the layer closest to you, roll the layer by picking
up the edge of the paper and easing the layer into a curve
3. Continue to use the paper to roll the layer into a tight cylinder
4. Wrap the paper tightly around the roll, and twist the ends like a piece
of wrapped candy
5. Refrigerate for 2 hours (1 hour in the freezer) so cake can “set”
6. Remove the rolled cake from the refrigerator and unwrap
7. Trim the edges diagonally, cutting one piece to be 2 inches in length
from the end of the log
8. Place the roll on a platter, and position the uncut end of the 2 inch
piece about two thirds along the top side of the roll, making a short
“branch” or “knot”
9. Cover the bûche with butter cream, ganache, or whipped cream
(whipped cream is not the usual choice for the outer covering), making
sure to cover the curve up the protruding branch on top of the log
10. Leave the branch ends unfrosted, or frost one of the two ends. Always
leave the protruding branch end unfrosted

11. “Streak” the butter cream with a fork or decorating comb
12. Dust plate sparingly with confectioners’ sugar to have “snow”
13. Cut diagonal slices to serve
14. ENJOY!
Bertrand Munier

The Best British Classic, The Christmas Pudding

Bertrand Munier

History and Tradition of Christmas Pudding

Does your Christmas dinner include a Christmas Pudding? If you lived in England, the absence of this delectable dessert from the holiday table would raise a few eyebrows. The pudding is the most special part of the meal, although families alter the way it’s cooked and presented to create their own unique traditions. Originally the Christmas Pudding was referred to as hakin because of its multitude of ingredients.

In 1714, King George I re-established pudding as part of the Christmas feast even though the Quakers strongly objected. Meat was eliminated from the recipe in the 17th century in favor of more sweets, and people began sprinkling it with brandy and setting it aflame when serving it to their guests. The Christmas pudding was not a tradition in England until it was introduced to the Victorians by Prince Albert. By this time the pudding looked…

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10 reasons why Lyon is the capital of gastronomy

Find out why Lyon has been known as the world’s food capital for some 80 years with these top 10 facts on Lyon’s gastronomy.

Not only is Lyon amazingly beautiful but for some 80 years Lyon has also been recognised as the food capital of France and the world. In 1935, famed French food critic Curnonsky, dubbed the Prince of Gastronomy, described the city of Lyon as the ‘world capital of gastronomy’. If you ever find yourself in Lyon, you are obliged to test, try and enjoy the food, and you’ll truly learn about the origins of a common passion in France – a love of French food.

Lyon is the ideal place to discover French cuisine and to fall in love with it. With more than 1,500 eateries, Lyon city has one of the highest concentrations of restaurants per capita in France. In the 21st century, Lyon’s simple and high-quality cuisine has been exported to other parts of France and abroad.

Lyon is an amazing place: a big, modern and historical city. It’s full of authentic French people who have their own way of communicating but are lovely, funny and chatty, adding to the city’s charm. But instead of praising Lyon for its beauty and importance as a French city, here are 10 reasons why it’s renown as the capital of gastronomy.

Top 10 reasons why Lyon is the world’s capital of gastronomy

1. Because of its location

Lyon is surrounded by some of the finest raw materials in France and has become the hub for a variety of ingredients and top quality regional products. Summer vegetables come from farms in Charolais, lake fish from Savoy, game from the Dombes, the best pork from Monts du Lyonnais, and spring fruits and vegetables from Drôme and Ardèche. Plus you can get quality wines in Beaujolais and the Rhone Valley, not to mention the array of local cheeses. And the ‘royalty’ of chickens come from Bresse, and of course Bresse gave origin to the tasty Bresse Bleu fromage! Could you really ask for more?

2. Because of the famous Les Halles de Lyon

This is a renknown, prestigious indoor market which was created in 1971, and renovated and renamed in honour of top French chef Paul Bocuse in 2006. It can be expensive but if you are looking for the best regional products listed above or simply want to eat lunch or dinner, you will find what you need here. It is also worth visiting Les Halles de Lyon because Mr Bocuse can sometimes be seen chatting to traders and his suppliers. It’s easily accessible in central Lyon next to Part Dieu – another place you need to visit.

3. Because of the outdoor markets

Lyon is well known for its plentiful markets, which are a great alternative to Les Halle de Lyon. They are where savvy people can find very good quality regional products at a bon price. One of the best is on Boulevard de la Croix-Rousse. Situated on a steep hill, the market offers not only the very freshest regional products but also amazing views. Another popular market is Saint Antoine Farmers Market, which is open every day except Monday and farmers set up their market tables along the banks of the Saône River. It’s a great authentic way to discover how French people value food and see the Lyon art of selling cheese, wine, and saucisson.

4. Because of Lyonnaise specialities

It’s hard to begin as there are so many Lyonnaise specialities in each area. Lyon is all about rustic, rich French food, and is famous for a number of unique meals: think about a smoky pork sausage with pistachios served on a dollap of mashed potatoes with a cream sauce, or a brochette of foie gras, or a colourful macaron, and obviously the well-known to all, quenelles, typically a mixture of creamed fish (image below). Then there are the very typical Lyonnaise saucissons and its varieties. When it comes to cheese, Lyon offers the St-Marcellin and St-Félicien varieties from nearby Isère. I don’t even want to start on desserts as there are so many tasty things, but to name a few Lyon has their famous Les bugnes, Coussin de Lyon, Tarte Praline and Christmas papillotes.

Lyon's specialty foods

5. Because Lyon has been home to many top chefs

Lyon has always been an attractive place for chefs to settle and develop their skills, not least for the ‘mothers of Lyon’ who were the iconic women behind the creation of Lyon’s bouchons (traditional restaurants) and the city’s culinary reputation. It started with Mère Fillioux, who opened her own bistro and was the first ‘mother’ to gain a wide reputation, and later taught the craft to the even more famous Mère Brazier, the very teacher of our great Bocuse. This pattern has continued, and nowadays there are the famous Georges Blanc, Mathieu Viannay, Christian Têtedoie, Lacombe and Orsi, to name just a few, who still hold the banner high for French gastronomy. Lyon also attracts many creative young spirits, such as Sébastien Bouillet, or rising stars, such as Le Bec, Viannay, and Ezgulian. Increasingly there are more and more chefs appearing in Lyon, learning crafts from the best restaurants and the local schools such as the L’Institut Paul Bocuse and L’École Vatel. They offer training in hospitality, food service and culinary skills, and the apprentiships you can do in Lyon’s top restaurants provide some the best culinary experience one can gain.

Great Chefs in Lyon

6. Because Lyon has bouchons

A bouchon is a unique type of restuaurant that is only found in Lyon. They are a part of Lyonnaise history and are usually small, family-owned bistros that serve a specific type of cuisine, have a specific atmosphere, as well as a typical decor. According to one French language school, the word buchon didn’t exist in any other French town. They serve really heavy, homemade foods, stemming from the recipes the mothers of Lyons served to the silk workers.

Top French food

7. Because Lyon maintains its rich culinary traditions

On top of well-known Lyonnaise culinary traditions such as bouchons and Meres de Lyon (mothers of Lyon) recipes, Lyon also supports and continues the city’s great tradition of mâchon. Does it sound mysterious? Mâchon is a type of meal served in the morning (before lunchtime) but it is a heavy meal. It can start with pate, followed by a meaty main course topped with a sauce, and finished off with some cheese. The tradition of mâchon comes directly from the canutes – the silk weavers of the Croix-Rousse were coming back from night shifts hungry and they stopped by the local bars to share a meal. Nowadays, there is even a philanthropic organisation in Lyon for the encouragement and knowledge of mâchon called Franc Machons, which has awarded honorary diplomas to about 50 institutions that entitles them to organise and serve those meals. An example includes Chez les Gones restaurant, which starts serving from 9am a three-course meal that usually includes pâté, followed by andouillette with mustard sauce and cheese to finish, accompanied by a glass of Côtes du Rhône.

Lyon Paul Bocuse8. Because of the Pope of French Cuisine

You have probably already heard about the renown French chef Mr Bocuse, who has been dubbed the Pope of French cuisine. He is an exceptional chef who introduced Lyon to the whole and the world to nouvelle cuisine. It is a style of cooking that is characterised by lighter, delicate dishes and an increased focus on the presentation of the food. You could say he broke the rules of the Lyonnaise bouchons (very heavy meals) – and succeeded.


9. Because of the quality and number of top restaurants, boulangeries, patisseries and chocolatiers

More than 1,500 good restaurants, 13 awarded the prestigious Michelin Stars, and the highest numbers of restaurants per inhabitant in France – there’s no shortage of culinary establishments in this gastronomic centre of experimentation and innovation. Besides that, there are many authentic places to eat, such as century-old brasseries or the traditional bouchons (traditional Lyonnaise restaurants); a good example is the often full Bouchon des Filles, where you won’t get a menu but the owner will tell you what they serve. Outside of the restaurant scence are more Lyonnaise food gems – the dedicated charcuteries, fromageries, chocolatiers, boulangeries, vienniesseniers, cremeries and more. Some recommendations include the charcuteries Bonnardand Sabilia, the fromagerie Galland (Croix-Rousse), the tasty boulangerie/patisserie Jocteur, the chocolatierBernachon, and for eggs, La Crèmerie Lyonnaise.

10. Because Lyon has Sirha

Sirha was founded in Lyon in 1983 and is the biggest professional and international trade fair dedicated to food service and hospitality. Since then, Lyon has been responsible for gathering together the best in the gastronomy industy, thus SHIRA has become important for networking and discovering new trends – and a great event for the public to taste-test new foods. There are 17 professional competitions during Sirha, including the very prestigious international ones like Bocuse d’Or and Coupe du Monde de la Pâtisserie.

Now you will likely be tempted to come and experience some of France’s best cuisine. Bon appetite!

Shopaholic from home / Expatica

Aga had never spoken French nor been to France until she moved to Lyon. She is a Pole who now spends her free time with her ears and eyes wide open, observing cultural traits, soaking in customs and writing about them on her blog. She also loves shopping – online shopping, window shopping, all forms of shopping! You’ll find her on J’adore Lyon.

Photo credits: Fryke27 (quenelle), Alain Elorza (Paul Bocuse), Jacques Lameloise/Arnaud 25 (thumbnail).

article from http://www.expatica.com/fr/out-and-about/Top-10-reasons-why-Lyon-the-capital-of-gastronomy_476910.html

thank you for reading

Bertrand Munier 

 

My favorite Winter Treat ! Italian Hot Chocolate

Bertrand Munier

Hot chocolate Recipe

Italy is famous for their Cioccolato Caldo, especially during the fall and winter months. This hot chocolate is sometimes served so thick (like a pudding), that you need a spoon to actually eat it! this recipe doesn’t make it that thick. The luxurious richness comes from using top-quality chocolate.

hot-chocolate

What You Will Need:

  1. 4 ounces bittersweet chocolate 70% or higher
  2. 1 1/2 cups whole milk
  3. 2 tablespoons sugar
  4. 2 teaspoons corn starch

What To Do:

  1. Into a saucepan over LOW heat add chocolate and a drop of milk. Stir with a wooden spoon until melted.
  2. SLOWLY add remaining milk until it’s well combined. Add sugar. Mix to combine. Whisk in corn starch.
  3. Continue cooking over LOW heat until it becomes thick, creamy and coats the back of the wooden spoon.

Hot chocolate Italian-style is one of the most amazing treats in the world! You have to try…

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Keep your guests happy with the mouthwatering canapes

Food is an important part of a party, as this is how you encourage your guests to relax and unwind. Finger food, and canapés, in particular, are a great form of food to serve as they taste fantastic and look just as great too. This is sure to impress your guests and keep them content throughout the event.

When arranging a large party or social event, there is a lot to organise. This can make it a particularly stressful and daunting prospect, especially if you have little to no experience in hosting such large events. The location, guest list, decorations, music, guest list, theme, dress code, drinks and food are just a few of the aspects that need arranging. One key element which is sometimes overlooked is food. If you do not supply your guests with a range of delicious food, then they will struggle to relax and feel content, which could result in most people leaving early. However, if you have a large spread of food it will help people to get into the mood, feel content and it can even work as a fantastic conversation starter and get people to mingle.

IMG_4978garden platter

There are hundreds of different types of canapés that you could serve, including hot and cold canapés, as well as sweet canapés. As there are so many different bases, garnishes and toppings, it should see suffice everybody’s wants. Creating this many canapés for a large group is a daunting prospect, which is why it is best to use the services of professional catering companies. This way, you can get a huge range of delicious and beautifully presented canapés delivered to the location with plenty of time to spare. You can then just serve this up and focus on other aspects of the party. As they will both taste and look fantastic, it is sure to impress your guests and help your party to be a complete success.

Food is an essential ingredient for any successful party. Finger food is the best type to serve as it encourages people to mingle while they eat, and canapés are a fantastic and elegant form of finger food to serve.

a bientot on my blog

Chef Bertrand Munier

bertrand munier

 

 

 

 

How To make a sorbet

Sorbet is a dessert very easy to make and low in calorie

Fruit sorbet is a refreshing dessert that reminds you of the breezy, carefree days of Summer

It is light eating, and makes you feel guilt free while enjoying its taste.

ingredients

  • 250 g of water
  • 250g of sugar
  • 500g  of fresh Fruits (mango, raspberry, apricot, lemon, strawberry, kiwwis ) Puree
  • 1 Lemon Juice strained (optional)

1 Mix water and sugar in  saucepan.

2 Bring sugar water to a boil.

3Let simmer for 15 Minutes.

4Put the fruit puree in your blender or food processor and puree them.

5 Mix fuit puree with  cold sugar syrup and lemon juice

6Pour mixture into an ice cream machine and make sorbet using manufacturer’s instructions

Tips

if you don’t have any ice cream machine,  freeze the sorbet for several hours or overnight, Blend with  food processor and you will get a nice sorbet
enjoy
Bertrand Munier
bertrand munier

Be the perfect Host by getting the best Dinner party caterers in london

If you are hosting an event whether it is a party or conference, you will want your guests to have the best experience. You can make sure this is exactly what they get by hiring dinner party caterers who will ensure that everybody gets something delicious to eat.

IMG_4978

There is no better way than to treat your guests when you are hosting an event than with delicious canapes. These are the perfect addition to any evening as guests can have as few or many as they like without you needing to worry about serving a full dinner. Having delicious and carefully prepared canapes  can make the world of difference for your event.

Canapes come in many shapes and sizes, such as cold canapes, hot canapes, sweet canapes or shot glass canapes. You can tailor your menu to your tastes and the type of event you want to host, whether evening or daytime, formal or informal.

To ensure you pull off your party with panache, dinner party caterers in London can help you out. These companies can offer a bespoke service which fits your needs and leaves your guests happy and impressed.
Whether you want mini eclairs and other delightful small versions of well known desserts, or something different with shot glasses of salmon mousse and more, you can have it all. By serving canapes London you will leave your guests’ taste buds tingling. Make sure you arrange your caterers today to ensure your big party goes off without a hitch.

 

Thanks

Bertrand Munier
bertrand munier Ideal party