March Weekly Menu

Our new weekly Lunch and Dinner menu is only available for delivery between Friday 25th March to Sunday, 28th March to help our customers during the weekend lockdown and to celebrate small gathering. 

The delivery is cold and instructions on how to warm up the hot food are on the packaging
Delivery slots from Friday to Saturday are between 10.30am and 12pm and afternoon between 3 and 5pm 
Sunday delivery between 10.30am and 12pm

Friday to Sunday  
Contact Bertrand Munier 077 8864 2280

Delivery is available in the Morning/Afternoon from

All canapés and dinner party are pre-cooked and delivered cold.   However, the weekly menu and canapes will need to be heated by you, therefore please refer to the individual canapé page for the relevant heating instructions and allergen menu will be with the delivery.

Will I need to heat my party food delivery
 

Be the perfect Host by getting the best Dinner party caterers in london

If you are hosting an event whether it is a party or conference, you will want your guests to have the best experience. You can make sure this is exactly what they get by hiring dinner party caterers who will ensure that everybody gets something delicious to eat.

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There is no better way than to treat your guests when you are hosting an event than with delicious canapes. These are the perfect addition to any evening as guests can have as few or many as they like without you needing to worry about serving a full dinner. Having delicious and carefully prepared canapes  can make the world of difference for your event.

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Canapes come in many shapes and sizes, such as cold canapes, hot canapes, sweet canapes or shot glass canapes. You can tailor your menu to your tastes and the type of event you want to host, whether evening or daytime, formal or informal.

 

To ensure you pull off your party with panache, dinner party caterers in London can help you out. These companies can offer a bespoke service which fits your needs and leaves your guests happy and impressed.
Whether you want mini eclairs and other delightful small versions of well known desserts, or something different with shot glasses of salmon mousse and more, you can have it all. By serving canapes London you will leave your guests’ taste buds tingling. Make sure you arrange your caterers today to ensure your big party goes off without a hitch.

 

Thanks

Bertrand Munier
Bertrand Munier Ideal party

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

cooking tips the choux pastry recipe

How to make  choux pastry

  1. Choux pastry is the lightest, crispiest, airiest pastry, which can be used to make profiteroles, éclairs or savoury gougères. It puffs up in the oven until it is eventually set by the heat. The airiness, in fact, is caused because choux has a high water content, which is turned into steam during baking and this forces the pastry shell outwards and gives it volume.
  2. eclaire idealparty

This a easy recipe I do everytime for my sweet canapes party ….

Ingredients

140g g Strong White Bread Flour o

110g  Butter

25cls Water or milk

5 Eggs

4 gr of salt

METHOD

Combine the milk, 125ml water, the butter and salt  in a saucepan and set over a low heat. Bring the boil and immediately take the pan off the heat. Shower in the flour and beat the mixture with a wooden spoon until spoon. Return the pan to a medium heat for about 1 minute, stirring constantly, to dry out the paste. Tip it into the bowl. Add the eggs one by one, beating with the wooden spoon. Once they are all incorporated into the mixture, it should be smooth and shiny and thick enough to pipe. The choux paste is now ready to use. (If you are not using it immediately brush the surface with eggwash to prevent a crust forming) Pipe small mounds on a baking sheet line greaseproof paper in staggered rows, using a bag fitted with a 1cm nozzle. Brush with eggwash and lightly mark the tops with the back of a spoon. Bake at 200ºC/Gas 6 fir 15-20 minutes until crisp, but still soft inside. Cool on a window sill.

Blueberry tart recipe ..This tart is a serious treat!!!

Blueberries shine in this simple, delicious tart. The dough comes together quickly and is rolled out on a piece of parchment paper to keep it from sticking to the counter. Pile blueberries mixed with a bit of sugar and lemon zest into the center of the dough and fold up the sides—no pie plate needed. Transfer the whole thing, parchment and all, to a baking sheet in the oven, and in about an hour you’ll have a juicy, bubbling blueberry tart.

blackberry tart

For the dough:

  • 150g cups all-purpose flour
  • 80g tablespoons granulated sugar
  • 1/4 teaspoon fine salt
  • 80g tablespoons cold unsalted butter (1 1/4 sticks), cut into small pieces
  • 4 to 5 tablespoons ice water

For the filling and baking:

  • All-purpose flour, for dusting
  • 1/2 cup granulated sugar
  • 1/2 teaspoon finely grated lemon zest (from 1/2 medium lemon)
  • 500g  fresh blueberries (do not use frozen)
  • 1 tablespoon freshly squeezed lemon juice
  • Water
  • 2 teaspoons coarse-grained sugar,
  1. STEP 1
    Preheat oven to 375 degrees. In a food processor, combine flour, sugar, salt, and butter; process until large moist crumbs form (dough should hold together when squeezed).
  2. STEP 2
    Transfer dough to a 9-inch round tart pan with a removable bottom; with floured fingers, press evenly into bottom and up sides. Freeze until firm, about 15 minutes; prick bottom of dough all over with a fork. Bake until golden, 20 to 25 minutes; cool completely.
  3. STEP 3
    Meanwhile, reserve 1 cup of the prettiest berries for topping. In a medium saucepan, bring 1/4 cup water and 1 1/2 cups berries to a boil over high heat. Reduce heat; simmer, stirring occasionally, until berries begin to break down, 3 to 4 minutes.
  4. STEP 4
    In a small bowl, mix cornstarch with 2 tablespoons water; stir into berries in pan. Add lemon zest and juice, sugar, and salt. Bring to a boil; reduce heat. Simmer, stirring, just until mixture begins to thicken, 30 to 60 seconds. Remove from heat. Stir in remaining 3 1/2 cups fresh berries. Immediately pour hot berry mixture into cooled tart shell, and smooth with a spatula.
  5. STEP 5
    Scatter reserved berries on top, pressing down lightly to help them adhere. Refrigerate until cool, about 30 minutes and up to overnight.
  6.  Enjoy !!! Bertrand

Canapes parties ? we do the best canapes for the london Parties

I deal Party is a French catering company based in London since 1999 by Bertrand Munier. We specialise in private and corporate catering and also provide an excellent delivery service for canapés London, buffet menus, dinner party, business lunches, office catering, as well as a personal chef service for those looking for a extra special touch!

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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 !

b.munier Ltd

 

 

 

 

 

 

 

 

 

 

 

Whether it’s a few friends meeting up or a full on bash – impress your guests with thesecanapes and nibbles!

the spoon

Visit of Port Louis Vegetable Fee Market (le bazar)

Le Bazar

Bertrand Munier Present The “market of Port Louis,” is one of the most ancient spots of the island. Older than 200years, it was located near the St Louis Cathedral up to 1773. The following year, it has been moved near the Theatre before moving to the “Jardin de la Compagnie” in 1816, where it is also known as the “marché de la fortune.”
visit our blog about mauritius : http://idealparty.wordpress.com/mauri…