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
 

Mother’s Day at Home

While we would all much rather be spending Mother’s Day gathering with our families around a table and having a Sunday lunch, Mother’s Day 2021 is going to look a little different. That, however, is no excuse for not treating your mum to the day of pampering she deserves. 

We have prepared a special menu for this special day, ready to be heated, where required – it couldn’t be easier.

Browse our individual menu below to discover our unique 3 Courses Mother’s Day’s menus. They come along with a 2 Courses Children Menu.

Contact us Chef@bertrandmunier.com

The menu is delivered cold and instructions on how to warm up the main course is clearly labelled on the packaging.

Mother day's menu is available for any booking please contact chef Bertrand Munier

Free Home Delivery from Friday 12th to Sunday 14th of March,

morning and afternoon deliveries available.

Early booking is recommended as numbers are limited.

contact us https://www.bertrandmunier.co.uk/contact_us

La Galette des rois .. a French treats, Easy recipe !

La Galette des Rois, traditional recipe .

Traditionally, the galette des Rois is made to celebrate Epiphany, which falls on the 6th of January, twelve days after Christmas. The cake is eaten in celebration of the arrival of the three kings who have travelled from afar with gifts for the newborn baby. In practice, people eat this galette throughout January and, dare I say, it is a rather unreligious event for most.

A dried bean, known as la fève, is hidden in the cake, and whoever receives the bean in his piece of cake, is crowned king or queen for the duration of the party. Other popular traditions, include having the youngest member of the gathering sit under the table and designate to whom each piece of cake should be served.\

Preparation time: 20 minutes

Baking time: 30 min

  • 2/3 cup sugar
  • 1/2 cup butter, softened
  • 1 cup ground almonds
  • 2 eggs + 1 egg for painting
  • 1 tablespoon rum (optional)
  • 1 pound puff pastry (2 rounds)
  • 1 large dry bean or fève figurine

To make the frangipane, blend the butter with the sugar until well combined. Blend in the almonds thoroughly. Beat in the 2 eggs one at a time and then the rum if you are using it.

In a small bowl, beat the remaining egg.

Roll out half of the puff pastry into a round about 12 inches in diameter. Place it on a wax paper lined baking sheet. Using a pastry brush, paint the outer 1 1/2 inch circumference of the pastry with beaten egg.

Spread the frangipane in a round in the center of the pastry so that it just meets the painted on egg. Press the bean into the frangipane somewhere close to the outer edge.

Place the other puff pastry (rolled out into an equally sized round) on top of the first. Use the times of a fork to press the edges closed. Brush the top of the galette with the beaten egg.

Use a paring knife to etch a pretty pattern into the top of the galette. Traditionally this is in a cross-hatch pattern, or concentric half circles, but you can make up your own pattern if you are feeling creative. Don’t cut through the pastry, just etch.

Cut a small hole in the center of the pastry to allow steam to escape. Place the galette in the refrigerator to cool for at least 30 minutes before baking. You can make it a day in advance as well – just be sure to keep it refrigerated.

Preheat the oven to 200°F. Place the refrigerated galette in the center of the oven and bake for 30 to 35 minutes or until the top is dark golden brown. Serve warm.

Makes 8 servings.

Bertrand

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

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.

la Galette des rois “the King galette “

La Galette des rois recipe .

Traditionally, the galette des rois is made to celebrate Epiphany, which falls on the 6th of January, twelve days after Christmas. The cake is eaten in celebration of the arrival of the three kings who have traveled from afar with gifts for the newborn baby. In practice, people eat thisgalette throughout January and, dare I say, it is a rather unreligious event for most.

A dried bean, known as la fève, is hidden in the cake, and whoever receives the bean in his piece of cake, is crowned king or queen for the duration of the party. Other popular traditions, include having the youngest member of the gathering sit under the table and designate to whom each piece of cake should be served.\

Preparation time: 20 minutes

Baking time: 30 min

  • 2/3 cup sugar
  • 1/2 cup butter, softened
  • 1 cup ground almonds
  • 2 eggs + 1 egg for painting
  • 1 tablespoon rum (optional)
  • 1 pound puff pastry (2 rounds)
  • 1 large dry bean or fève figurine

To make the frangipane, blend the butter with the sugar until well combined. Blend in the almonds thoroughly. Beat in the 2 eggs one at a time and then the rum if you are using it.

In a small bowl, beat the remaining egg.

Roll out half of the puff pastry into a round about 12 inches in diameter. Place it on a wax paper lined baking sheet. Using a pastry brush, paint the outer 1 1/2 inch circumference of the pastry with beaten egg.

Spread the frangipane in a round in the center of the pastry so that it just meets the painted on egg. Press the bean into the frangipane somewhere close to the outer edge.

Place the other puff pastry (rolled out into an equally sized round) on top of the first. Use the times of a fork to press the edges closed. Brush the top of the galette with the beaten egg.

Use a paring knife to etch a pretty pattern into the top of the galette. Traditionally this is in a cross-hatch pattern, or concentric half circles, but you can make up your own pattern if you are feeling creative. Don’t cut through the pastry, just etch.

Cut a small hole in the center of the pastry to allow steam to escape. Place the galette in the refrigerator to cool for at least 30 minutes before baking. You can make it a day in advance as well – just be sure to keep it refrigerated.

Preheat the oven to 200°F. Place the refrigerated galette in the center of the oven and bake for 30 to 35 minutes or until the top is dark golden brown. Serve warm.

Makes 8 servings.

Bertrand

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…

Private dinner Party autumn and winter

From dinner parties to buffets and cocktail parties, our service allows you the intimacy and tranquility of your own home while enjoying a delicious and effortless meal cooked by a professional chef. We can also deliver an exclusive selection of dishes to your home.

Please Note: Depending on the event or party, you may need to hire professional equipment (cutlery, tables, chairs, napkins, table cloths…) as well as professional staff such as a butler, waiters, cloakroom…

carte dinner

Click to see PDF document

We serve:
Dinner and lunch – from 6 to 100 people
Cocktail Parties – from 20 to 300 people
Buffets – from 10 to 80 people

We offer you bespoke service to match your taste and budget.

During the event, we will supervise personnel and ensure a fast and smooth service.

For that special event, whether you require an unforgettable creation to grace an engagement party or a magnificent centre-piece for a wedding reception, or simply to celebrate a birthday, our pastry chef will provide a memorable cake tailored to your requirements.

 

Bertrand Munier Cooking Classes

Cooking Class

Bertrand Munier cookery classes are accessible to everyone. From 2 hours to 4 hours, from Monday through to Saturday. Whether you are a beginner or more experienced cook, rediscover the pleasure of cooking at home.
Small, hands-on classes allow you to maximise your learning and instill confidence. We use the very best ingredients and seek out authentic produce for our French cuisine courses.

• ABC La cuisine (beginner)
• How to organize your dinner
• Cooking in pot, healhy, low calories and tasty.
• Cooking techniques that will save you time and improve your skills.
• ABC of Patisserie techniques • Traditional cooking

Please contract Bertrand for more information chef@bertrandmunier.com

www.bertrandmunier.co.uk

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New Menu Ideal Party Delivery

Our delicious French cuisine, combines fresh ingredients from land and sea. Above all, it is full of taste, aromatic, spicy and overflowing with personality.
Delicious Canapes selection to a superb dinner party have all been designed for you by Bertrand Munier to suit every taste. Most of dishes are easy to eat or easy to heat so you can enjoy your Party with less stress. We only use the freshest local ingredients with no additives or preservatives for our freshly prepared dishes.

new carte delivery summer 2010

www.bertrandmunier.co.uk