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

How living in France changes your lifestyle..

Whether for better or for worse, many foreigners find that their habits alter when they move to France. Here, a few veteran expats share their experiences of how French culture has changed their lifestyles.

For Janine Marsh, editor of The Good Life France, it’s her attitude towards meal times that has altered the most since moving to France.

“During my 15-minute lunch ‘hour’ in London, I’d rush to do my shopping, pay cheques into the bank, phone the utility services, etc,” she recalls.

In France, however, time off for lunch is sacred

eclaire idealparty

“For two hours, banks and shops close. Road workers, doctors, butchers, bakers, candlestick-makers simply va va voom at lunchtime to the restaurant of choice.”

Any tips? Visit you local council office before the lunch break, advises Janine, if you want to get anything important done.

There may be increasing fears over the rise in binge-drinking in France, but there’s still a big difference between the British and Gallic drinking culture, according to “A Year in the Merde” author Stephen Clarke.

“I now drink much less than British friends, who are capable of sinking twice as many pints as me during an evening. France just isn’t as much of a binge-drinking culture (though it’s now taking root here),” says Clarke.

Colin Randall, editor of France Salut and the former France correspondent for the Daily Telegraph, has also noticed a change in his drinking habits.

“I think nothing of having something from the trolley on the train into London from airports but never even think of looking for a pre-flight bar in France,” says Randall.

Piu Eatwell, the British expat author of They Eat Horses, Don’t They, agrees.

“A decade of Gallic influence means that I now almost never drink spirits such as whisky or gin, and certainly not as an ‘apéritif’. The only pre-dinner drinks I drink now are Champagne or Kir,” she says.

“I pretty much exclusively drink wine, and only ever accompanied by some sort of food (generally at meal times, or with an apéro).”

Quality over quantity


Paris-based American writer Lindsey Tramuta, who runs the Lost in Cheeseland blog says she’s learned to value quality above all else.

“My base expectations on quality – ingredients, craftsmanship, experiences – have gotten higher since living in France these last nine years.

“Surrounded by artisans in everything from food to home goods who themselves place a premium on quality, has indeed influenced my own consumption habits. Buy less, buy better.”

Author Stephen Clarke says he’s abandoned the weekly supermarket shop since moving to France.

“I go food shopping every day rather than filling up a supermarket trolley and trying to live off the contents for a week.

“Sometimes I go out and buy fresh bread twice a day, straight from the oven. My whole idea of freshness has changed.

more ….

a bientot

Bertrand Munier 


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.


  • 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



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 .

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:

Yours sincerely,

Bertrand Munier

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

dijon my city

Dijon is my native town where I learned my chef skills at the ecole hoteliere.
Please discover dijon and the Bourgogne region

Dijon France

Dijon in the Centre of France’s Burgundy Wine Country

Dijon is famous for its mustard but there is more to this quaint French town than mustard; shopping, vineyards and a rich history await the keen traveller. 

Half way between Paris and the Swiss border lies the French town of Dijon famous for it’s mustard but there is more this quaint little town than mustard. For the keen there are many ways to enjoy this ancient city and its delights. Here are some suggestions.

Palace of the Dukes of Dijon

The town’s crowning glory is the Tour Philippe le Bon (or Good Philip’s Tower) that sits at the heart of the town. The 46 metre-tall tower encompasses the power and majesty of the Dukes of Burgundy.

The Burgundy vineyard

The view from the tower is a spectacular mish-mash of church spires, cathedrals and glinting copper domes. Each building seemingly jostles for space with Gothic cathedrals rubbing shoulders with Renaissance mansions. Rebuilt in the mid-17th century the ancient Palace now serves as the town hall. The once grand kitchens and reception halls have been converted into a museum of fine arts.
With nearly 29,500 hectares of vines in production, classified Appellation d’Origine Contrôlée (A.O.C) and a harvest volume of about 1.5 million hectolitres (i.e. 200 million bottles marketed)…
The Burgundy vineyard covers 5 great flagship regions of production.
From north to south: the vineyards of Chablis, the Grand Auxerrois, Tonnerre, Joigny and Vézelay; the vineyards of the Côte de Nuits, Hautes Côtes de Nuits and the Châtillonnais; the vineyards of the Côte de Beaune and the Hautes Côtes de Beaune; the vineyards of the Côte Chalonnaise and the Couchois and finally the vineyard of the Mâconnais.

Michelin starred restaurants in Burgundy

By Aubert d’Oyon
In its 2010 edition, the Michelin guide awarded stars to 26 restaurants in Burgundy. There are Michelin starred restaurants in Dijon, Beaune, Nevers, Chablis, Tournus, Mâcon and in many other smaller towns and villages of this gastronome’s paradise. Three restaurants in Burgundy received three stars (of the 26 three-star Michelin establishments in all of France): in Chagny, Joigny and Saulieu. Classified according to the number of stars awarded, below is the full list of Michelin starred restaurants in Burgundy:
1-star Restaurants
• NEW Loiseau des Vignes restaurant fits right into its historical setting, located in the old part of the listed building of the 4-star Hôtel Cep. The food is served in two beautifully restored high-ceilinged rooms, where ancient stones and several old niches are clearly visible. The furniture is contemporary modern in a black, grey and tomato red colour scheme, creating a warm, almost homely atmosphere of subdued elegance.
Relais de Montmartre in Viré: The Relais de Montmartre hasn’t received its many culinary awards by accident. Frédéric Carrion blends the flavours of French cuisine with an inspired fusion which places an emphasis on taste, and then the completed dishes are presented on original yet unpretentious tableware.
Le Bénaton in Beaune: a good wine list and dishes which surprise by their originality alongside traditional Burgundy cuisine.
Le Charlemagne in Pernand-Vergelesses near Beaune: the chef offers his own concept of Burgundian gastronomy – inventive, traditional and refined.
Hostellerie de Levernois, Levernois close to Beaune: this 19th century manor house set in its own wooded grounds hosts a fashionable restaurant featuring innovation, Burgundy specialities and interesting variations on the ‘gingerbread’ theme.
L’Abbaye de la Bussière in La Bussière-sur-Ouche: a delightful restaurant set in the abbey cloisters, the chef is one of France’s youngest and most talented.
La Table de Chaintré in Chaintré : in the middle of the Pouilly vineyards, this restaurant offers a delightful tasting menu with fresh market ingredients plus game and truffles in season.
Le Chassagne in Chassagne-Montrachet.
Moulin de Martorey in St-Rémy beside Chalon-sur-Saône: recognized for the excellent quality of its food, the restaurant offers a rich and tantalizing menu.
La Poularde in La Chapelle-de-Guinchay.
Le Pré aux Clercs in Dijon: located in front of the Palace of the Dukes of Burgundy, the chef of the Pré aux Clercs mixes tradition with contemporary tastes to great effect.
Stéphane Derbord in Dijon: a restaurant with a very pleasant atmosphere, it offers inventive cuisine and has a good cellar with the finest Burgundy wines.
Hostellerie du Chapeau Rouge in Dijon: in a lovely 16th century house in the middle of old Dijon, inventive and refined dishes to surprise and delight.
Auberge de la Charme in Prenois not far from Dijon: in the old forge of the village, traditional Burgundy ingredients produce an inventive gastronomic experience.
Pierre in Mâcon: a neo-rural atmosphere with refined décor, delightful cuisine which skilfully combines classicism, terroir and modernity.
Le France in Montceau-les-Mines: this restaurant in the upper part of the town has a smart dining area where the chef serves inventive dishes based on classical expertise.
Jean-Michel Couron in Nevers: a welcoming and refined environment, a restaurant offering excellent gastronomy based on fresh ingredients from the region and exotic flavours.
L’Amaryllis in Sennecey-le-Grand: this contemporary restaurant in front of the Hôtel-Dieu offers a warm Burgundy welcome; the chef works closely with the local producers and prepares generous and inventive dishes.
Aux Terrasses in Tournus: simplicity, good taste, gentle and welcoming service and total professionalism set this restaurant apart, its three comfortable dining rooms have a contemporary atmosphere where guests savour the traditional and innovative cuisine.
Restaurant Greuze in Tournus: in this restaurant, located close to the Saint-Philibert, the chef-owner prepares famous, classical dishes adding his own personal touch.
Hostellerie des Clos in Chablis: truly inventive and light gastronomy from the Burgundy region, in perfect harmony with the famous wines of Chablis.
2-star Restaurants
La Madeleine in Sens: refined, inventive cooking and a menu with touches of humour, dishes plancha style and tasting menus to discover foie gras and other delights.
L’Espérance in Saint-Père close to Vézelay: the restaurant is set under a glass roof and opens onto a delightful garden, inventive gastronomy and a superb selection of wines.
3-star Restaurants
Lameloise in Chagny: this stylish Burgundy house, a feature of the square in Chagny for centuries, boasts refined décor, impeccable service and delightful gastronomic cuisine.
La Côte St-Jacques in Joigny: natural, creative cooking and a house where it is a pleasure to be, guests enjoy the unique decor and the restaurant’s renowned cuisine in a refined, luxurious atmosphere.
Le Relais Bernard Loiseau in Saulieu: An exceptional restaurant with harmonious, stylish décor, modernity and tradition are conjugated to perfection on the plate and in the ambiance.
The Michelin Guide gives special mention to Les Roches in Saint-Romain awarding Guillaume Crotet a well-deserved bib.
Lire « Les restaurants bourguignons étoilés du Guide Michelin » en français.

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 ?
Bertrand Munier