Delicate piece of pastry, toast, vegetable, etc., with small savoury or sweet delights ; food in miniature; perfect flavours constructed in one mouthful..
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.
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.
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.
Selfridges said sales are up nearly a quarter compared with this time last year, and its afternoon tea venue — Dolly’s — is set to sell 12 new varieties. M&S and Jamie Oliver’s restaurant Fifteen have also launched flavoured éclairs, with the latter offering rhubarb and custard.
Experts put the resurgence of the choux pastry treat down to the popularity of afternoon tea and the revival of home baking brought about by TV’s The Great British Bake Off. M&S said: “We think this will be the year of the éclair … it seems their popularity will soon be challenging the mighty cupcake.”
The chocolate éclair has long been a staple in UK patisseries, but new flavours are key to the boom. Selfridges’ executive chef, Mark Taylor, said: “On a recent trip to Paris, the range of flavours was vast — pistachio, mint, violet cream.”
Our Canapésare delicious , seasonal and tasty morsels creations which are freshly prepared from the highest quality products.
For Private party our canapes got they final french touch on site times before serving , to ensure Bertrand’s Vision of taste, texture and color can be realised by you in every bite.
For the delivery service our canapes are made fresh on the day on our special packaging design by us .
Chef Bertrand Munierwill help create a perfect custom menu for your party. We will advise you on the size and content of your menu, regarding the logistics of the game ( number of guests, location and hours) . Seasonal canapescan be found here.
Retail balances and presenting elegant Canapés with practicality . Part of 350 customers place needs a different approach to a private party for 20 .
Foodies who feasted on “Big Night,” “Babette’s Feast” and “Eat Drink Man Woman” may flock to “Chef,” a lightweight but high-calorie confection in which the actors often run the risk of being upstaged by all manner of scrumptious-looking cuisine.
Written and directed by Jon Favreau, who also stars as a professionally frustrated chef who earns a second helping of happiness while operating a food truck, this amiably rambling dramedy will play best with audiences primed to go with the flow of its leisurely pacing while enjoying the cross-country ride. And, of course, savoring the views of that tempting grub.
The slightly longish setup establishes Carl Casper (Favreau) as a stressed-for-success master chef in a trendy Los Angeles restaurant where he is absolute master of his kitchen — as long as he pleases the establishment’s demanding owner (Dustin Hoffman). When an even more demanding restaurant blogger (Oliver Platt) pans Casper’s menu as too safe and predictable — and snidely suggests Casper may be overweight because he’s eaten too many dinners returned by unsatisfied customers — Casper furiously tweets an invitation to the critic to return for a taste of the chef’s new bill of fare.
Unfortunately, the owner overrules Casper and insists that his chef prepare the same old same old. Even more unfortunately, a video of Casper’s angry confrontation with the critic goes viral — and the chef quickly finds himself not just unemployed, but virtually unemployable. Fortuitously, Inez (Sofia Vergara), Casper’s well-to-do ex-wife, picks just this time for a trip back home to Miami, where Casper got his start as a culinary artist. She buys him a plane ticket to join her on the trip, ostensibly so he can play “nanny” to Percy (Emjay Anthony), their 11-year-old son — but really so he can get back in touch with his roots.
Choux pastry is the lightest, crispiest, airiest pastry, which can be used to make profiteroles, éclairs or savoury gougères. It puffs up in the oven until it is eventually set by the heat. The airiness, in fact, is caused because choux has a high water content, which is turned into steam during baking and this forces the pastry shell outwards and gives it volume.
This a easy recipe I do everytime for my sweet canapes party ….
140g g Strong White Bread Flour o
25cls Water or milk
4 gr of salt
Combine the milk, 125ml water, the butter and salt in a saucepan and set over a low heat. Bring the boil and immediately take the pan off the heat. Shower in the flour and beat the mixture with a wooden spoon until spoon. Return the pan to a medium heat for about 1 minute, stirring constantly, to dry out the paste. Tip it into the bowl. Add the eggs one by one, beating with the wooden spoon. Once they are all incorporated into the mixture, it should be smooth and shiny and thick enough to pipe. The choux paste is now ready to use. (If you are not using it immediately brush the surface with eggwash to prevent a crust forming) Pipe small mounds on a baking sheet line greaseproof paper in staggered rows, using a bag fitted with a 1cm nozzle. Brush with eggwash and lightly mark the tops with the back of a spoon. Bake at 200ºC/Gas 6 fir 15-20 minutes until crisp, but still soft inside. Cool on a window sill.
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.
What You Will Need:
4 ounces bittersweet chocolate 70% or higher
1 1/2 cups whole milk
2 tablespoons sugar
2 teaspoons corn starch
What To Do:
Into a saucepan over LOW heat add chocolate and a drop of milk. Stir with a wooden spoon until melted.
SLOWLY add remaining milk until it’s well combined. Add sugar. Mix to combine. Whisk in corn starch.
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 this pudding-like chocolate decadence! Add some Irish cream, cinnamon, and whipped cream for a fun variation, or create your own!”
I suggest some petit four or sweet canapes and sandwich to serve your afternoon tea
a delice !!!
for Chocolate lover watch the chocolat movie you will like it !!
That’s why we are different from other – We make our business to be the absolute best. To source the best ingredients for our canapes, to hire the best chefs, the best waiters, the best menu designers, the best barmen , and to make your party simply exceptional
For this christmas Ideal party is delighted to introduce Liquid chefs to make portable bars run like a well oiled machine. the bars are designed to enhance your events and all specialisation have one Goal To take care of every stylish detail and leave the fun to you …
From private Canapes party to Corporate party Ideal party and Liquid chefs can design the unforgettable christmas party !!
You can as well order your canapes Online …
Or Private cocktail party with butlers and chef ..
For any information email Bertrand Munier Chef@bertrandmunier.com
Many Chefs and people involved in the Catering Industry were invited by Jacques Pasquier, President of the Association Culinaire Francaise, and President of the Disciples of Escoffier UK, for a 5 course menu .
Prior to the dinner new Disciples of Auguste Escoffier had Been enthroned :
Pascal Aussignac from Club Gascon, David Collard from Colbert, Bertrand Munier from self catering Ideal Party, Pierre Julien Rebuzzi Pastry chef from Landmark Hotel, Nicolas Laridan from le Boudin Blanc, Robert Kendrew from Scotland, Michael Godfrey from Eton College, Thomas Maieli from Mr Duck, Myriam Lombard Sommeliere from Ritz Casino, Mare Wessels Banqueting manager from Landmark Hotel.
This classic French potato gratin dish is world famous, and rightly so! I am very happy to have this as a main meal, with just some crusty bread baguette and a nice roast lamb. I have heard that this famous dish was created as a way of encouraging the “Dauphin” (the young prince destined to become King Henri II), to eat up his vegetables, hence the name! Maybe – it is certainly just as popular with children, as it is with adults. Try to slice the potatoes as thinly as possible for the best results. A wonderful accompaniment for all sorts of roast meats, stews, casseroles and poultry
1Kg 500g potatoes, peeled and thinly sliced (such as Desiree, Golden Wonder, Maris Piper, Idaho or King Edward)