How to choose the best canapes for your next event!

What is a canapes menu? Delicate piece of mini hors d’œuvre with toast, vegetable, bread etc., with small savoury or sweet delights; food in miniature; perfect flavours constructed in one mouthful.

What goes with champagne nibbles? I will recommend some fish or caviar and crustacea canapes with blinis based. for those who like meat, I will suggest canapes brioche with foie gras or a nice organic duck terrine on bamboo. I will never forget the vegan and the vegetarian, I have the Grape with Cream Cheese and Pistachio Nut and  Mushroom forest vegan homemade paté on white bread, pickled onion and thym, we have a lost many other vegan selections on my website.

How many canapes I should serve for a drink party? For cocktail parties lasting between 1.30 to 2 hours and where no other food is being served, we would recommend 10 -12 pieces per person (5 cold canapes, 5 hot canapes and 2 sweet canapes). For other events such as weddings or business event lasting between 1 to 1.30 hours and where food is to be served later, we would suggest between 5-8 pieces per person.

Ideal party reputation for truly talking point canapés – presented in the most amazing ways, constructed in perfect miniature, and tasting just delicious. We use the best, freshest, seasonal produce, just in tiny portions.

We can create a full meal option based on canapes alone or you can compliment these with some bowl food, in order to give your guests a more substantial alternative to canapes.

We can take care of all aspects of organizing your cocktail party or if you prefer, we can simply deliver the food freshly prepared to you. Have a look at our canapes box option for more information

Bertrandwww.bertrandmunier.co.uk

Plan a nice spring cocktail with your canapes for your party

To go with your canapes parties! the perfect cocktail ….
For canapes http://www.bertrandmunier.co.uk/online_shop/canapes

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SPRING HERBS GIN & TONIC

INGREDIENTS
Brimming with fresh, seasonal flavours, this G&T spring herbs offers a sophisticated, Scottish spin on a classic gin and tonic.

1 part gin
2 parts premium tonic water
1 thin celery stalk
1 Granny Smith apple
Szechuan black pepper

METHOD
Build the ingredients over cubed ice.
Garnish it with a thin (10inch) celery stalk, coated with ground Szechuan black pepper and Granny Smith green apple slice

canapes from ideal party
canapes from ideal party

happy party

Bertrand Munier 

Impress your guests this Christmas Season ..

The best christmas Parties design By Ideal Party and Liquidchefs .

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For your Christmas canapes party you need the best !!

That’s why we are different from other – We make our business to be the absolute best. To source the best ingredients for our canapes, to hire the best chefs, the best waiters,  the best menu designers, the best barmen , and to make your party simply exceptional

Idealparty Picture 1

For this christmas Ideal party is delighted  to introduce Liquid chefs to make portable bars run like a well oiled machine. the bars are designed to enhance your events and all specialisation have one Goal To take care of every stylish detail and leave the fun to you …

From private  Canapes party to Corporate party Ideal party and Liquid chefs can design the unforgettable christmas party !!

You can as well order your canapes Online …

Or Private cocktail party with butlers and chef ..

For any information email Bertrand Munier Chef@bertrandmunier.com

Chef Bertrand Munier was enthroned as Disciples of Escoffier .

Disciples of Escoffier Award

On the 11th of October 2013 the Association Culinaire Francaise and the Disciples of Escoffier organized their gala black tie dinner dance in the prestigious Landmark Hotel in London.

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landmark hotel

Many Chefs and people involved in the Catering Industry were invited by Jacques Pasquier, President of the Association Culinaire Francaise, and President of the Disciples of Escoffier UK, for a 5 course menu .

Prior to the dinner new Disciples of Auguste Escoffier had Been enthroned :

Pascal Aussignac from Club Gascon, David Collard from Colbert, Bertrand Munier from self catering Ideal Party, Pierre Julien Rebuzzi Pastry chef from Landmark Hotel, Nicolas Laridan from le Boudin Blanc, Robert Kendrew from Scotland, Michael Godfrey from Eton College, Thomas Maieli from Mr Duck, Myriam Lombard Sommeliere from Ritz Casino, Mare Wessels Banqueting manager from Landmark Hotel.

Bertrand Munier

Menu

Boudin blanc, cepe puree, trumpet mushrooms, port jus  – Crozes Hermitage Domaine Mule blanche~ ~ ~

Seared and tartar of mackerel,

 horseradish and beetroot – La Cote d”Heux Cotes de Gascogne

~ ~ ~

Fillet of Scottish beef ‘Rossini’
, boulangere potato, tender stem broccoli and Chantenay carrot – Chateau La  Lagune Haut Medoc

~ ~ ~

Assiette of farmhouse cheese, chutney and crispbreads- Chateau Cherchy-Desqueyroux Graves

~ ~ ~

Dark chocolate cone, Vanilla panacotta, macerated raspberries, warm chocolate sauce

~ ~ ~

Coffee and petit fours

 We would like to thanks ACF & Disciples of Escoffier UK 

 and  for the fantastic evening.

what About Auguste Escoffier

Now, you can explore the traditions and methods of the father of classic cuisine!

Click for more ….  http://www.escoffier.edu/about/about-auguste-escoffier/

Fine French Caviar, naturally caviar!

What About french caviar for Christmas and New year

If you are looking for a smooth, creamy caviar for the more amateur palate, then French caviar  is exactly what you are looking for.

It is made using the “malossol” method, meaning that only fish roe and natural salt is used to make it, without any preservatives.

 

Order Now !!                                 Bon Appetit

Bertrand

what about cooking your own foie gras for christmas

How to devein a lobe foie gras (duck)

Video shows you step by step how to separate the two lobes, remove the veins and clean the foie gras, the process of devening foie gras is really very easy

How to cook a terrine of foie gras

In Gascony, foie gras is often cooked in a porcelain terrine in a water bath, then served in its terrine along with a serving spoon and a small bowl of hot water. Each person dips his spoon in the water to heat it so it will cut neatly through the liver. He then scoops out a portion and smears it on a slab of grilled coarse French bread.

A more elegant presentation is to slice the foie gras, then arrange the slices on a porcelain plate surrounded with chopped aspic and lightly toasted brioche. The foie gras can also be served with a variety of greens, flavored with a vinaigrette made with verjus and walnut oil.

The preparation and resting times for this terrine are 5 to 7 days, so plan accordingly. Begin about 1 week before serving.

Ingredients

  • 2 fresh Artisan duck foie gras, about 1½ pounds each
  • 1 tablespoon fine sea salt
  • 1½ teaspoons finely ground white pepper

Devein the foie gras see video

Put lobes in an earthenware dish and season with salt and pepper, spices and sugar, then gently rub into lobes.
then cover and chill for at least 12 hours, turning from time to time.Arrange in a terrine dish lined with clingfilm (let a little hang over each edge), of roughly 16cm x 11cm x 7cm, with the largest lobe at the bottom.
Cook the terrine in a bain-marie (a bowl over 2cm of boiling water), or in an oven at 180°C (350°F) for 40 minutes.
Once cooked, remove from oven and leave to rest at room temperature for a couple of hours, then keep in fridge.
Serve chilled, with a glass of chilled Monbazillac, Sauternes or Champagne.

Advice :

This is a relatively simple recipe, which depends mainly on the quality of the foie gras that you use, so try to find Grade A wherever possible.

   

if you wish you can order it on line

menu christmas 2011 PDF

Bertrand

 

Ideal party the French touch

By Bertrand Munier

New Autumn and Winter  Menus

carte dinner

Ideal Party Private Party at your home or venue!

In order to bring happiness for your new season Autumn and Winter 20010-20011, Bertrand Munier is delighted to invite you to discover as a Valued Customer:

The new Autumn and Winter carte dinner party includes 3 courses à la carte for only £33.00 per person with starter,main course and dessert.

We designed as well the Menu Fraicheur at £37.00 per person and the Menu Détente at £43.00 per person(4 courses)  Click on menu

All designed to guide you in your preparation, meeting all your needs, without leaving the confort of your home.

Prices include chef service and bread rolls. (VAT , waiter, hire equipment are not included in the price) Chosen set menu has to be the same for every guest and we can also help you to design your own menu

Click for New menu

No Time To Cook?   Ideal party Delivery!

click here to download the new seasonal menu

Ideal delivery is designed to make your life easier and we’re passionate about making our food with the best fresh ingredients . That’s why all our recipes are created by Bertrand Munier, using quality ingredients allowing us to make great tasty french food.

Planning a dinner or a party? You can order food online or by phone. Our catering service  is perfect for office lunches, dinners, canapes cocktail and buffet, we’ll even deliver direct to your workplace.

New menu

Canapes Tray

Canapes luxury tray comes by 50 ready to serve and free delivery price from £55.00

You can choose any tray selection from our website

For any party, (cocktail, buffet, dinner banquet, delivery at home) please visit our web site  www.bertrandmunier.com .

All designed to guide you in your preparation, meeting all your needs, without leaving your home.

Choose from our excellent selection so you can enjoy a high quality meal at a price to suit you.

For any enquiries, estimate or personalized menu contact us on 077 8864 2280 or email us at: chef@bertrandmunier.com

Yours sincerely,

Bertrand Munier

New Ideal Party Store with all the best French and English cookbook

Today we prepare all canapes for our party this week-end and I thing people today like to much design on canapes, that why canapes are very expensive between £0.99 to £3.50
if I have to design canapes for my-self to eat I will kip canapes very simple like a nice tomato mozzarella with basil classic…… I like to get classic recipe simple, with full of flavor and you can make it very interesting to eat .
what your view on food ?
merci
Bertrand Munier

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