HOW TO MAKE YOUR FRENCH MACARON AT HOME …

Who does not love a Macaron? These chewy, delicious French cookies are truly a sweet treat. Filled with almonds, sugar, egg whites and a creamy ganache. They can be made into a variety of flavors, chocolate, vanilla, almond, pear mousse; the list goes on and on.

Give Your Canapes Party a True Flavour of France with Our Gourmet Selections Canapes . Hand Made by London’s Finest French Caterers, Free Delivery to Your door. Order Now.  macaron box https://www.bertrandmunier.co.uk/online_shop/canapes/sweet_canapes

b.munier ltd

INGREDIENTS

  • 480g icing sugar
  • 280g ground almonds
  • 7 egg whites

A few drops of flavoured food colouring such as strawberry

(Tower Macaron Made in 2010 by Bertrand munier )

macaron tourre

METHOD

1. Preheat the oven to 180C.

2. Mix the icing sugar and ground almonds in a food processor until you have a fine powder. Sift to remove any lumps.

3. Beat the egg whites, adding the food colouring as you go. Quickly and carefully add the almond-sugar mixture.

4. With a wooden spoon, mix from the centre of the bowl outwards, turning the container as you go. You want to achieve a smooth, lightly coloured mixture.

5. Using a piping bag with a centimetre-wide nozzle, pipe three centimetre-wide macaroons onto a baking tray lined with greaseproof paper.

6. Cook for eight to nine minutes, leaving the door of the oven slightly ajar.

7. Remove the macaroons from the oven. Pour a little water between the baking tray and the greaseproof paper – this

makes the macaroons easier to lift off when they have cooled.

8. Sandwich the macaroons using marmalade, raspberry jam or whipped cream to serve.

TIP: Leave the finished macaroons for 24 hours in the fridge. This allows the flavours and texture to develop and intensify

a bientot

chef Bertrand Munier

How to cook your asparagus? my Tips !

Green British asparagus, with its intense, complex

flavour, is considered – by the British, at least – to be the finest in the world. It’s deep, verdant flavour is attributed in large part to Britain’s cool growing conditions. ( The green asparagus are better served hot with chicken, veal and soup).

White asparagus preferred in Europe ( France and Germany) has a delicate flavour and must first be peeled before use. Trim the woody ends and starting from the bottom and using a vegetable peeler, peel a very thin strip toward the tip. Often, only the lower half need to be peeled. (The white asparagus are better served warm or cold with hollandaise & mayonnaise sauce.

My Tips!

Blanched

When cooking asparagus, you can tie them into little bundles, which makes them easier to remove. Drop these bundles or individual spears into some boiling water, cover and cook for three to five minutes, depending on the thickness of the spears. Take them out, drain and plunge into some ice-cold water, or serve straight away.

Steamed

To steam, place the spears in a steaming basket with a little water underneath. Cover and cook for three minutes.

Griddled

Asparagus loves to be griddled in a pan – simply drizzle with a little olive oil and turn occasionally or try Jamie’s recipe for griddled asparagus with olive oil, lemon and Parmesan.

Stir fried

Asparagus is often used in Asian cooking, either in salads or in stir-fries. It needs only a minute or so in a hot wok, so always remember to add it in towards the end of cooking the rest of your dish. A splash of soy and a sprinkle of sesame seeds work well.

My favorite !  is It would be a crime not to mention hollandaise – a classic French sauce made of melted butter, fresh egg yolks, lemon juice and a little mustard or a pinch of cayenne – the pairing of which with asparagus is simply heavenly.

enjoy!! Also see selection of my delicious  cold and hot starter https://www.bertrandmunier.co.uk/online_shop/starters

a bientot

chef Bertrand Munier

Important COVID-19 update

Dear Valued customer,

In these uncertain times, I wanted to reach out to you personally. As the situation around COVID-19 continues to evolve, our commitment is to adhere to the strictest of W.H.O advice and the protocols dictated by the local and international authorities.

The well-being of our clients and our team are our top priority and I want to reassure you of the diligence of our approach.

All of our staff are fully aware of the current requirements and are undertaking extreme levels of health and safety procedures to ensure that the highest possible hygiene standards are maintained, throughout every aspect of our catering business. It is of utmost importance for us to be in a position to ensure that any and all procedures are in place to support the health and well-being of our customers and our team at all times.

 We appreciate that this is not an easy time for anyone, and a dynamic situation that continues to change. We are pleased to offer the benefit of the delivery menu to be enjoyed in the comfort of your own home or office.

We will have a new delivery protocol to avoid any contact with our client.

Step 1 – We will send you a text message 2 hours before the delivery

Step 2 – We will call you when we arrive for you to collect your order in front of your door

Step 3 – We will leave 2 metres distance to avoid any contact during delivery

At this point in time, please arrange any order by sending us an

email to chef @bertrandmunier.com 

10 % discount will be applied for any order for the next 2 weeks.

We will be following developments on a daily basis with intense scrutiny, adjusting as necessary, and updating our website as appropriate.

If you have any questions with regards to our operation, please do feel free to contact me directly on 07788642280 I thank you for your continued support and loyalty, We remain hopeful that the situation improves quickly and wish you all to be safe.

Sincerely,

Bertrand Munier 

Keep your guests happy with the mouthwatering canapes

Food is an important part of a party, as this is how you encourage your guests to relax and unwind. Finger food, and canapés, in particular, are a great form of food to serve as they taste fantastic and look just as great too. This is sure to impress your guests and keep them content throughout the event.

When arranging a large party or social event, there is a lot to organise. This can make it a particularly stressful and daunting prospect, especially if you have little to no experience in hosting such large events. The location, guest list, decorations, music, guest list, theme, dress code, drinks and food are just a few of the aspects that need arranging. One key element which is sometimes overlooked is food. If you do not supply your guests with a range of delicious food, then they will struggle to relax and feel content, which could result in most people leaving early. However, if you have a large spread of food it will help people to get into the mood, feel content and it can even work as a fantastic conversation starter and get people to mingle.

IMG_4978garden platter

There are hundreds of different types of canapés that you could serve, including hot and cold canapés, as well as sweet canapés. As there are so many different bases, garnishes and toppings, it should see suffice everybody’s wants. Creating this many canapés for a large group is a daunting prospect, which is why it is best to use the services of professional catering companies. This way, you can get a huge range of delicious and beautifully presented canapés delivered to the location with plenty of time to spare. You can then just serve this up and focus on other aspects of the party. As they will both taste and look fantastic, it is sure to impress your guests and help your party to be a complete success.

Food is an essential ingredient for any successful party. Finger food is the best type to serve as it encourages people to mingle while they eat, and canapés are a fantastic and elegant form of finger food to serve.

a bientot on my blog

Chef Bertrand Munier

bertrand munier

Why not having a canapes delivery and treat yourself this winter

Canapé.,

A delicate piece of pastry, toast, vegetable, etc., with small savoury or sweet delights; food in miniature; perfect flavours constructed in one mouthful..

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 complement 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 informations.

Bertrand

The best Luxury canapes to buy for your next party and more than 84 food template to suit any events!

Come rain or shine, our mouth-watering Ideal Party foods will make every meal an occasion. So whether you’re indoors or out, throw a fantastic feast for family and friends.

ideal party is our made-to-order food service with more than 85  irresistible products to help you relax and enjoy hosting parties and gatherings. You can order online and put together a menu where you cook a little or not at all, giving you more time to spend with your guests.

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Once you’ve established what type of party you’re hosting and how many people you’ll be inviting, it’s time to plan the menu. The selection on Ideal party offers plenty of choice and mouth-watering ideas:

Buffet – Including quiche, Charcuterie, gravelax Salmon and lots more…

Canapes – Our fantastic selection allows you to choose between everything from cold canapes  and verrine shot glasses to sweet canapes

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Starters – Dressed lobster for four or vegetable milles feuilles terrine for eight Whatever you choose will come beautifully presented

Main courses  – Our oven bakes, meat and poultry joints and en croute dishes can cater for special dinner partiesDessert – Go healthy with a fruit Salad or satisfy a sweet tooth with our delicious desserts, including a range from Bertrand Munier

Continue reading “The best Luxury canapes to buy for your next party and more than 84 food template to suit any events!”

Have you ever dreamed of visiting a chocolate factory?

Visiting Switzerland always brings me good memories of my childhood. Chocolate, of course, is one of them.  When travelling to the Swiss Alps with my parents, we would always bring lots of chocolate.  I have to say that the Swiss milk chocolate is, in my opinion, the best. I have trained as a chef and during my career, I had the opportunity to work for the Swiss Embassy as an executive chef for the Ambassador where I have learnt about the delightful Swiss specialities.

I would like today to share with you on my blog the fantastic Callier chocolate factory located in Gruyère in the heart of the Swiss Alps. The finest chocolate creations continue to be produced at Maison Callier with fresh milk from local dairies, sustainable cocoa, fine select ingredients and in-depth knowledge of the art of chocolate-making.

I invite you to discover the process of chocolate manufacturing and the smell which come from the famous Maison Callier chocolate factory.

My  journey begins with the Aztec cocoa ceremonies and takes you through to today’s chocolate innovations. Touch roasted cocoa beans and follow your nose towards the irresistible scent of freshly made chocolate. Our chocolate tasting will titillate your taste buds with the aromas of exquisite cocoa, fresh Alpine milk and the best ingredients.

A sweet adventure awaits visitors at Maison Callier. The interactive visitor experience is a unique museum that leads you through the history of cocoa to the present day. Discover how Maison Callier use exquisite cocoa beans and high-quality ingredients to make the finest chocolate creations and indulge your palate with the amazing variety of flavours of cocoa.

you can order our chocolate speciality like sweet chocolate canapes and chocolate dessert ! free delivery in london

thank you to read my blog

a bientot

Chef Bertrand

The Best Types of Finger Food to Serve at Your Party

It is essential that you provide your guests with some food at your party. Finger food is the best type to serve as it allows your guests to choose how much they eat and when. It also allows them to socialise and eat at the same time. There are many different types to consider too.

Food is perhaps the most important ingredient for any successful party. Providing your guests with food shows that they are welcome and ensures that nobody goes hungry. In addition to this, food can also bring people together and get people talking — the key to success for any party.

Unless you are hosting a dinner party, you will find that finger food is the best type of food to serve. This is because it is small, lightweight and people can pick when they eat. There are many excellent types of finger food to consider, but here are a few classic finger foods for party events to serve your guests:

Crostini

Crostini are easy to eat but can be quite filling — this makes them an ideal choice for parties.

Eclairs

if you like to get the perfect French touch for your party I will suggest the savoury eclair the perfect choice and they are quite filling too

Hot Canapes

Sliders are another excellent option for any party. A small burger or hot sandwich with a soft bun, sliders are small but filling and very popular with meat eaters.

Sandwiches

Everybody loves sandwiches plus they are a cheap and easy snack to make. There are many different types that you could serve, so consider making a variety of types (always include at least one vegetarian option).

Vegetable platter

Vegetarian, gluten-free and all the guest always love crudity and assortment of vegetable bits!

ideal party vegetable platter

Canapés

Small, lightweight and packed full of flavour, canapés are a terrific party snack. They are synonymous with formal events and therefore a great choice for cocktail parties. In addition to this, there are endless variations to choose from so you can cater for all tastes.

Bruschetta

A delicious Italian antipasto that consists of grilled bread that you rub with garlic which is then topped with olive oil and salt. This is then usually topped with tomatoes, but there are other toppings to try too. This is a good option as it tastes amazing and is vegetarian-friendly.

Brochette

Brochette is chunks of meat, fish or vegetables cooked and served on a skewer. This allows your guests to eat substantial food with ease and without making a mess.

These are a few of the most popular types of finger food and all great options for any party. It is important to provide your guests with a spread so that they can pick and choose and find at least one type of food that they enjoy (be sure to cater to all dietary restrictions too). please look on our web site for delicious finger food .

canapes delivery made to order, box delivery canapes box delivery, food delivery for office party
canapes delivery made to order, box delivery canapes box delivery, food delivery for office party
canapes delivery made to order, box delivery canapes box delivery, food delivery for office party

My French recipe of the Orange Drizzle Cake.

The orange drizzle is an English institution in the UK and I love it! I’m pleased to share my home recipe with a touch of French flavour. In France, we have the same cake that we call  Le gateau a l’orange . The recipe is from Lyon in France’s Auvergne-Rhône-Alpes region. 

The Orange Drizzle is perfect for an afternoon tea or for a Picnic . 

Ingredients

4 orange 

4 eggs (large ) 

300g of butter unsalted 

300g of sugar 

10g  baking powder 

230g  white flour 

Icing 

250g icing sugar

3 large spoon of orange juice 

1 cake ring for  about 10 people 

Preparation time 30 minutes

Cooking time 20 mins

Serves 10 t0 12 people 

1/ Wash the orange, With a zester burner, 4 oranges zest keeping the 4 oranges for the juice 

2/ Melt 300g of unsalted  butter in a pan 

3/ Flour and butter the cake pan

4/ In a mixer, add  300g of sugar and 300g melted butter. Mix until Creamy.

5/ Chop the Orange zest in very small bites

6/ Add the juice of 4 oranges to 2 eggs 

7/ Sift in the flour, baking powder and add the zest of the orange. Mix until well combined.

8/ Add the last 2 eggs, one at a time,

9 / Line a loaf tin with grease-proof paper, spoon in the mixture and level the top.

10/ Preheat the oven to 180C/Fan/Gas Mark 4. 

Bake for 15-20 minutes until a thin skewer inserted into the middle comes out clean.

11/ While the cake is cooling in its tin , pour over the juice of 3 oranges on  the cake.

12 / For the icing, mix the orange juice  with the icing sugar.

Prick the warm cake all over with a fork and  drizzle the glaze over the top of the cake, and top with candied orange 

enjoy!! Also see selection of my delicious Desserts https://www.bertrandmunier.co.uk/online_shop/desserts/dessert  by Chef Bertrand Munier

The French classic, Potatoes gratin Dauphinois recipe.

This classic French potato gratin dish is world famous, and rightly so! I am very happy to have this as a main meal, with just some crusty bread baguette and a nice roast lamb. I have heard that this famous dish was created as a way of encouraging the “Dauphin” (the young prince destined to become King Henri II), to eat up his vegetables, hence the name! Maybe – it is certainly just as popular with children, as it is with adults. Try to slice the potatoes as thinly as possible for the best results. A wonderful accompaniment for all sorts of roast meats, stews, casseroles and poultry

Scalloped potatoes in an old blue enamel bowl.  Shallow depth of field.

1Kg 500g potatoes, peeled and thinly sliced (such as Desiree, Golden Wonder, Maris Piper, Idaho or King Edward)

6 ounces gruyere cheese, grated

3/4 pint double cream

salt

fresh ground black pepper

2 -4 garlic cloves, peeled and crushed

2 sprigs fresh thyme

1 ounce butter

cheese, for topping (optional)

Directions:

1 Preheat the oven to 300F/150C/gas mark 2.

2 Take a heavy-bottomed dish or an ovenproof gratin dish (a Le Creuset is ideal – the potatoes tend not to catch), and grease it will with some of the butter.

3 Layer the potato slices in the dish, slightly overlapping each other, seasoning lightly with the salt and pepper, and sprinkling a liberal amount of cheese on each layer.

4 Sprinkle cheese on the top of the last layer.

5 Put the double cream, garlic and sprigs of thyme in a pan and bring to them gently to the boil, then remove the thyme and pour hot cream over the potatoes.

6 Dot the top of the gratin with the remaining butter and some extra cheese if you wish, and bake for about 1 hr to 1 1/2 hrs, or until the potatoes are soft, and the top is crispy and golden brown.

7 Serve bubbling hot as a main meal or as an accompaniment.

Bertrand Munier