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Hors D’Oeuvre
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Hors D’Oeuvre

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Combination of taste, Eyes extractive and purpose of dishes, given a delightful experience of the food.

Combination of taste, Eyes extractive and purpose of dishes, given a delightful experience of the food.
The menu ideas from my Masters given to me to create of the dishes

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Hors D’Oeuvre Presentation Transcript

  • 1. Hors D’oeuvre Canapé's, Tapas and Starters By Asril RR
  • 2. Foie gras, Pepper Gelee with Apple Chutney
  • 3. Smoked Curly Prawn, Papaya salad
  • 4. Poached Dover sole rolled, Asian Mango salsa
  • 5. Duck confit Truffle, Foie gras fig jam and Mango compote
  • 6. Smoked chill Tomato soup with Prawn
  • 7. Roasted Vegetables, Red bell pepper collies
  • 8. Valencay Cheese, Balsamic and tomato
  • 9. Marinated Stuffed Squid and Papaya salad
  • 10. Vegetables press Terrine, Black olive Tartar
  • 11. Tian of Foie Gras, Pine apple salsa and Mushroom
  • 12. Chicken and Mushroom press Terrine
  • 13. Chicken Galantine Truffle Gelee
  • 14. Smoked Turkey, Cream cheese Lemon and Chilli Rolled and Chicken Terrine, Bouquet of lettuce, quince paste, Pecan, Pesto dressing
  • 15. Marinated Prawn Lemon grass, ginger and Tuna, Bouquet of baby cress, balsamic dressing
  • 16. Buffet Platters