Carrot, Orange & Ginger Veloute
A silky, smooth and creamy soup, this carrot, orange and ginger veloute is a perfect starter to your meal. Drizzled with truffle-infused extra virgin olive oil; this soup is over the top!
Smoked Salmon & Olive Tapenade Crostini
Black and green olive tapenade on homemade caraway sourdough crostini topped with smoked salmon. An absolute joy to eat.
Crab & Tuna Cakes w/Saffron Aioli
Delightful crab and tuna cakes are served with a delicious courgette (zucchini) and semolina (durum wheat used when making some pastas) cake and topped with a creamy and rich saffron aioli. This one's yummy!
Buttery and flaky, this beautiful dessert turnover is filled with apples and walnuts (very French) and served with scratch made butterscotch sauce. Maybe top with a few salt flakes?
|Event Name:||A French Table|
|Event Time:||06:30:00 PM|
|Event Length:||2.5 hrs|
|Instructor:||Chef Walter Messiah|
Chef Walter Messiah is from Monaco, with over 25 years of International experience, co-founder of the famous Pacific Institute of Culinary Arts in Vancouver. Award winner of the Best Gastronomic Restaurant in the Middle East, Manama Bahrain. Recognized one of the Top Chefs in the Indian Ocean region by Fair Lady Magazine South Africa. Co-founder of Ecotel Project in New Caledonia, South Pacific (Hotel School).
A French Table
- Product Code: 10/02/20
- Seats Remaining: 16
10/02/2020 at 06:30:00 PM
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We do not offer refunds
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