Buffet  for 50  June 2013 For Chateau Grand Cros

 

 

Roasted pepper and aubergine salad in cumin and coriander salsa

 

Grated courgettes and carrot salad with truffle oil, mint , chives, white balsamic vinegar and pine nuts

 

Boulgar wheat salad, lots of chopped parsley, chives, cucumber, finely chopped red peppers,

 

Plain tomato and basil salad with grapefruit olive oil and raspberry coulis vinegar

 

Big mixed green salad

 

Seared marinated tuna in poppy seeds and other tasty spices with mango and aubergine chutney

 

Fillet of salmon mi-cuit in dill, lemon juice, rose peppercorns and garlic

 

Curried chicken breast salad served on a bed of black thai rice (the yellow and black look fabulous together)

 

Cheese platter

 

Mixed fruit platter, bowls of berries , tarte tropizienne and cream

 

back home