Christmas season is on the way ! is time to plan your event with delicious canapes bits.

Get the party started with our range of impressive canapés. With everything from fine Large Bits to hot canapes bites and french Petits four, we have all tasty options to suit all occasions and don’t forget we can provide butler service to serve you like a King or a Queen !

Our Canapés are delicious, seasonal and tasty morsels creations which are freshly prepared from the highest quality products. I suggest for this autumn and winter the top 6 best selling luxury canapes for this festival season. delivery is free in London! delivery is available on Disposable card box packaging or on black Slate ready to serve .

Guide for canapes catering

Cold canapes are the perfect addition to a drink reception parties. They are easy to serve and are made with local ingredients.

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.

We also supply the hire equipment and butler service. Please contact us

CANAPES RIVIERA 

17 Open Prawn with Tomato Mousseline on White Bread
16 Parma Ham on Ciabatta with Parmesan Shaving
17 Stilton Mousse with Pecan Nut, Fig Puree on Blinis

CANAPES ANNA

17 Open Prawn with Tomato Mousseline on White Bread
16 Smocked salmon tartar with mascarpone and Blinis
17 Baguetine with Parfait de canard and orange confit

CANAPES FASHION

17 Smoked Salmon mousse Twist on Madeleine

16 Blinis with Mascarpone and Avruga Caviar

17 Baguetine with Parfait de canard and orange confit

CANAPES EVASION

17 Duck Parfait with Rhubarb Vanilla Essence on Brioche

16 Smocked salmon tartar with mascarpone and Blinis

17Grape with Cream Cheese and Pistachio Nut

CHRISTMAS MENU

FOR 7 COLD CANAPES

minimum order 25 people

Baguelline of duck mousse and orange confit

Tartare of smoked salmon, mascarpone and agouva caviar on blinis

Grilled courgette with olive and mozzarella on clear stick

Cocktail crab Dome on tartelette

Grape and cheese pistachio

Grape and grilled almond paprika

Turkey medallion with cranberry sauce on clear stick 

For Private party our canapes got they final french touch on-site times before serving, to ensure Bertrand’s Vision of taste, texture and colour can be realised by you in every bite.

For the delivery service, our canapes are made fresh on the day on our special packaging design by us.

Chef Bertrand Munier will help create a perfect custom menu for your party. We will advise you on the size and content of your menu, regarding the logistics of the game ( number of guests, location and hours) . Seasonal canapes can be found here.

Chef Bertrand Munier

a bientot

Bertrand Munier

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

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

Dinner? Lunch ? Canapes? Look no further than the services of Ideal Party

Established in London in 1999, Bertrand Munier brings his passion for food and 25 years of experience in the catering industry. French heritage and Michelin starred experience- hard to go wrong! Bertrand Munierbertrand munier

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Ideal Party by Bertrand Munier offers a fantastic range of canapes, starter, main courses and dessert  which can be boxed up for home delivery.

garden platter

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The canapes range from cold selections, hot selections and Verrine selections in short glasses. It is difficult not to drool over the extensive and innovative list of canapes.  They also arrive on clever Presentation platters which you can keep !!

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IMG_8838The dinner range from stater to  main courses is also very easy to warm up in the oven and you can have any help from bertrand’s butler to set up and serve the dinner like a michelin start restaurant in your own home !!

The final touch,  the dessert !! Bertrand Munier and is pastry chef give you always the best of the french tradition Tarte tatin , Chocolate Opera, eclairs and many more French Patisserie, 

Savour your favourite french Classic on  ideal party website by chef Bertrand Munier .www.bertrandmunier.co.uk 

Canapes Party ? the Elegant French touch !

Our Canapés  are delicious , seasonal and tasty morsels creations which are freshly prepared from the highest quality products.

canapes be bertrand munier
by chef bertrand munier

For Private party our canapes got they final french touch on site times before serving , to ensure Bertrand’s Vision of taste, texture and color can be realised by you in every bite.

IMG_4620
Canapes by ideal party

canapes
canapes by Ideal party

For the delivery service our canapes are made fresh on the day on our special packaging design by us .

canapes from ideal party
canapes from ideal party

Chef Bertrand Munier  will help create a perfect custom menu for your party. We will advise you on the size and content of your menu, regarding the logistics of the game ( number of guests, location and hours) . Seasonal canapes  can be found here.

Retail balances and presenting elegant Canapés with practicality . Part of 350 customers place needs a different approach to a private party for 20 .

a bientot

Bertrand Munier

http://www.bertrandmunier.co.uk/

Pea Soupe a la Francaise served Hot or Cold

This is on of the best Pea soup recipe for Spring and Summer !

Pea soupe by Bertrand munier

Ingredients 
600 g shelled peas
4 spring onions
6 lettuce leaves or a big heart
1 tsp tablespoon olive oil
1 liter of water
4 c. tablespoons heavy cream
Salt and pepper
Shell the peas, peel and chop onions, wash the lettuce leaves.Heat the oil in a skillet on medium heat, add onions and let them meltwithout browning, then add the lettuce and peas, pour water, add salt, bring to a simmer and simmer for 20 to 25 min.When the peas are cooked, blend the soup in a blender or hand blenderuntil smooth.Put on low heat, add pepper and heavy cream, stirring, remove from heat tothe first stirrings.

Serve hot or cold .

Bon Appetit
Bertrand

food party entertaining ! Poached salmon on belle Vue.

POACHED SALMON ON BELLE VUE

PORTIONS £7.20

minimum order 8 portions on shopping basket

A whole side of skinless & boneless Scottish salmon, poached fish stock with lemon, garnished with king prawns.

Served with mayonnaise and cocktail sauce

Delivered in a Disposable Packaging

For food ready to serve on presentation trays , Please contact us,VAT will be applied on this service.

Serves 8 portions as a main course and 12 as part of a buffet.

Please contact us for any information

BOUCHÉE À LA REINE

I always loved ‘bouchée à la Reine’ – this classic starter is exactly what I love about French cuisine – elegant and old-fashioned. I like to have it simply as a main course with a salad on the side. My simplified version of this small puff pastry includes chicken, morel mushrooms, onions, white wine and a bechamel sauce. If you can’t find morel mushrooms, you can replace with any mushrooms of your choice whether they are fresh or dried

bouchee a la reine

Ingredients 

  • 4 vol-au-vent shells
  • 1 shallot
  • 2 large chicken or turkey breasts
  • 4 oz. small or medium button mushrooms
  • 10g of Morel
  • 2 oz. butter
  • 2 Tbs. flour
  • 1 egg yolk
  • 1 cup creme fraiche (or double cream)
  • 1 bouquet garni
  • 12 oz. chicken stock
  • Pepper

Procedure

  1. Place the chicken stock and the bouquet garni in a saucepan. Bring to a boil and allow to infuse 10-11 minutes
  2. Cut the chicken breasts into small dice.
  3. Wash the mushrooms rapidly and cut in halves or quarters depending on the size.
  4. In a sauteuse (or a frying pan), melt the butter on a medium-high heat and add the chopped shallot. Cook for about 1 minute stirring.
  5. Add the flour and cook 1 petite minute, mixing with a whisk or a wooden spoon, without browning.
  6. Add the chicken stock little by little and cook for 2 minutes, stirring.
  7. Add the diced chicken and the mushrooms and cook for 5 – 6 minutes, stirring from time to time.
  8. Preheat the oven to 350ºF (gas mark 6) and bake the vol-au-vent shells for 5 – 10 minutes or as directed by the manufacturer, without burning them.
  9. In a bowl, mix the cream with the egg yolk. Increase the heat under the sauteuse and add the egg yolk/cream mixture, beating to combine well with the sauce and lower the heat as soon as it reaches a boil. The sauce should be unctuous and should coat a spoon. Do not salt, only pepper.
  10. Remove the vol-au-vents from the oven. Fill rapidly and serve without delay as they cool rapidly.

Notes

This entrée has been somewhat neglected but is one of the great classics of French gastronomy. It is usually served as an entrée (introductory course) but may also be served as a plat principal (main course) for an evening meal, for example, accompanied by a green salad. It can also be made with seafood or even snails. For holidays one may also add sweetbreads, truffles or morels. This dish is sometimes confused with Vol-au-vent financière but the latter is quite different with quenelles, cockscombs, cocks’ kidneys, truffle slices, fluted mushroom caps and black olives bound with a Madeira sauce.

Bon Appetit

Bertrand

Eat the Christmas Season !!

Christmas is on the way.

What could be nicer than having all your delicious Ideal party food delivered directly to your door?

It’s the great time to entertain your friends at home, Canapes Delight and working lunch Parties!

What is ideal party delivery !

A made to order catering service for small to large events .

From Canapes to main courses and suculant desserts, all our 125 finest product are made fresh When you place the order .

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Why use ideal party!

Our made- to – order service is the next best thing to having a Professional chef in your home or office. All Freshly made-to -order finest food just for you. The minimum amount of preparation leaving you free to enjoy the occasion .