All the dishes have been created by me. Under the supervision and the approval of my Head Chef, they have been, part of the daily special menu. It’s an amazing experience to create new dishes. Transforming the passion, to an inspiration, with the most accurate target..the guest satisfaction, the best reward to carry on theContinue reading “Starters, main courses, deserts”
Hazelnut and shallot crumble, smoked salmon mouse, white wine and prawn reduction.
Amuse bouche, served as an appetizer, created and plated by me.
Mains away..and the garnish for the duck is ready..just moments before served in the Windsor Suite, fine dining for private dinner of 24 guests, at the Milestone hotel. Copyright 2015 by tastingalife. All rights reserved.
Balsmic reduction, cherry tomato, shallot onion, black olive, baby basil, sea salt Amuse bouche, a small appetizer before the starters, created by me.