Present opening followed by croissants for brunch
Lots of slothing and a light lunch
All hands to shell prawns
Making gougère
Horse doovers: gougère, trout gravalax, rabbit terrine
Wine
1st course: Prawn and Turkey Salad
2nd course: Roast Duck and Mango Salad
3rd course: Little Birds
Desert: Panacotta (forgot the photo)
1pm: Lovebox by Groove Armada
These entrees are plain exquisite. I like it for its element of simplicity yet maintains the refined nature. Great ideas indeed.
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