This skill is developed by experience and the knowledge of your staff ? cook can deliver the food when is prepare. I love to writhe the menu, the recipe development and create the new dishes. From the menu we can create the art of presentation or the design of the food. Some how the menu writing need ayears of experience in cold kitchen, hot kitchen, fine dining and also pastry. This is one of my example menu write up recently for the working lunch at UPM.
UPM BOARD OF DIRECTORS AND GENTING GROUPS CHAIRMAIN
L’APPRENTI RESTAURANT
9th. December 2010
MENU
RECEPTION DRINKS AND AMUSE BOUCHE
Fresh Lemongrass and Honey in the small Glass Flute
Smoked Salmon and Coriander Tar-Tar on Toast
APPETIZER
Gratin of Scallops
Coriander Hollandaise Sauce, Peking duck Comfit with Poached Asparagus Salad
SOUP
Black Pepper Chicken Consommé
serve with cold young mango kerabu in the rice paper roll
MAIN COURSE
Cod Fish
slow baked in the oven serve with hailam style wanton noodles and marinated mixed gentings greens salad
OR
Wagyu Beef Tenderloin
sous-vide cooking marination with perchick spices and maxim truffles potato
Garlic sabah sprout
DESSERT
TAPAI ICE-CREAM
serve with assorted New Year fruits and berries
Freshly Brew Coffee or Tea
RM 100.00 NET PER PERSON
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