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  • Barclay Prime Bocuse D'or Menu

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    Alex Tewfik
    543 Ansichten1 Seite
    The menu for a Bocuse D'Or dinner included passed hors d'oeuvres and a raw bar during the reception. The first course was house-cured Norwegian trout with caviar, cucumber and horseradish. Sautéed wild Dover sole with leek, potato and porcini veloute was served for the second course. The third course consisted of 40 day aged prime New York strip with foie gras-stuffed marrow bone, carrots and sauce perigourdine. Chocolate cremeux hazelnut streusel and condensed milk sherbet were served for dessert along with assorted petits fours.

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    Bocuse D'or

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    The menu for a Bocuse D'Or dinner included passed hors d'oeuvres and a raw bar during the reception. The first course was house-cured Norwegian trout with caviar, cucumber and horseradish. Sautéed wild Dover sole with leek, potato and porcini veloute was served for the second course. The third course consisted of 40 day aged prime New York strip with foie gras-stuffed marrow bone, carrots and sauce perigourdine. Chocolate cremeux hazelnut streusel and condensed milk sherbet were served for dessert along with assorted petits fours.

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    © All Rights Reserved
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    543 Ansichten1 Seite

    Barclay Prime Bocuse D'or Menu

    Hochgeladen von

    Alex Tewfik
    The menu for a Bocuse D'Or dinner included passed hors d'oeuvres and a raw bar during the reception. The first course was house-cured Norwegian trout with caviar, cucumber and horseradish. Sautéed wild Dover sole with leek, potato and porcini veloute was served for the second course. The third course consisted of 40 day aged prime New York strip with foie gras-stuffed marrow bone, carrots and sauce perigourdine. Chocolate cremeux hazelnut streusel and condensed milk sherbet were served for dessert along with assorted petits fours.

    Copyright:

    © All Rights Reserved
    Als PDF, TXT herunterladen oder online auf Scribd lesen
    Markieren Sie unangemessene Inhalte
    von 1

    BOCUSE DOR DINNER

    reception

    passed hors d oeuvres and raw bar


    first course

    house-cured norwegian trout,


    caviar, cucumber, horseradish
    second course

    sauted wild dover sole,


    leek, potato, porcini veloute
    third course

    40 day aged prime new york strip,


    foie gras-stuffed marrow bone,
    carrots, sauce perigourdine
    dessert

    chocolate cremeux hazelnut streusel,


    condensed milk sherbet
    assorted petits fours

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