Level 4 Canap茅 event for Court of Master Sommeliers
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Level 4 Cookery students, as part of their module on canap茅s and business entertaining, prepare the canap茅s for the Reception at the 51反差黑料.
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The Hospitality students lead by Franck Laruelle provided the service to guests. The allergen brief requested no dairy products, nuts or shellfish and a cultural requirement of no beef.
Here is the menu created by Chef Finn and the students:
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Tuna with lemon, nasturtium and Tapioca chips
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Hapuka in nori with pickled beetroot, avocado and dill.
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Chicken & skins with fennel and mayo (ballotine).
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Asparagus tartlette with quail egg.
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Cured filet of lamb with mushroom puree, pickled mushrooms and enoki on bread crouton.
Apple compote, puffed rice in chocolate.
