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.

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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

 

 

 

 

How To make a sorbet

Sorbet is a dessert very easy to make and low in calorie

Fruit sorbet is a refreshing dessert that reminds you of the breezy, carefree days of Summer

It is light eating, and makes you feel guilt free while enjoying its taste.

ingredients

  • 250 g of water
  • 250g of sugar
  • 500g  of fresh Fruits (mango, raspberry, apricot, lemon, strawberry, kiwwis ) Puree
  • 1 Lemon Juice strained (optional)

1 Mix water and sugar in  saucepan.

2 Bring sugar water to a boil.

3Let simmer for 15 Minutes.

4Put the fruit puree in your blender or food processor and puree them.

5 Mix fuit puree with  cold sugar syrup and lemon juice

6Pour mixture into an ice cream machine and make sorbet using manufacturer’s instructions

Tips

if you don’t have any ice cream machine,  freeze the sorbet for several hours or overnight, Blend with  food processor and you will get a nice sorbet
enjoy
Bertrand Munier
bertrand munier

I’m Crazy for a chocolate Eclair !!

Chocolate éclairs are among the world’s most famous pastries and they are certainly one of my  great Dessert .

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But must of the pastry shop in england and US  sell then with Chantilly cream and chocolate fondant on the top .

This is why I like you to discover the French version of this golden cake …

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Some best Patisserie in France  Like Fauchon, Lenotre bake some fantastic selection,( Rose, caramel, pistachio, coffee, vanilla, chocolate )

As a chef I start do do some different Flavours with raspberry, lemon,  strawberry and this eclair are working so well  with my cocktail party.

For me a eclair need to be Classic and Fashion at the same time ( the Summer eclair …. )

Eclairs are set to become the new cupcake, according to  London retailers.

Selfridges said sales are up nearly a quarter compared with this time last year, and its afternoon tea venue — Dolly’s — is set to sell 12 new varieties. M&S and Jamie Oliver’s restaurant Fifteen have also launched flavoured éclairs, with the latter offering rhubarb and custard.

Experts put the resurgence of the choux pastry treat down to the popularity of afternoon tea and the revival of home baking brought about by TV’s The Great British Bake Off. M&S said: “We think this will be the year of the éclair … it seems their popularity will soon be challenging the mighty cupcake.”

The chocolate éclair has long been a staple in UK patisseries, but new flavours are key to the boom. Selfridges’ executive chef, Mark Taylor, said: “On a recent trip to Paris, the range of flavours was vast — pistachio, mint, violet cream.”

Discover the french Patisserie ( french video )

Bertrand Munier

www.bertrandmunier.co.uk

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

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“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

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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

www.bertrandmunier.co.uk 

 

Chef !! a movies for Foodies and food truck lovers ..

Foodies who feasted on “Big Night,” “Babette’s Feast” and “Eat Drink Man Woman” may flock to “Chef,” a lightweight but high-calorie confection in which the actors often run the risk of being upstaged by all manner of scrumptious-looking cuisine.

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Written and directed by Jon Favreau, who also stars as a professionally frustrated chef who earns a second helping of happiness while operating a food truck, this amiably rambling dramedy will play best with audiences primed to go with the flow of its leisurely pacing while enjoying the cross-country ride. And, of course, savoring the views of that tempting grub.

The slightly longish setup establishes Carl Casper (Favreau) as a stressed-for-success master chef in a trendy Los Angeles restaurant where he is absolute master of his kitchen — as long as he pleases the establishment’s demanding owner (Dustin Hoffman). When an even more demanding restaurant blogger (Oliver Platt) pans Casper’s menu as too safe and predictable — and snidely suggests Casper may be overweight because he’s eaten too many dinners returned by unsatisfied customers — Casper furiously tweets an invitation to the critic to return for a taste of the chef’s new bill of fare.

Unfortunately, the owner overrules Casper and insists that his chef prepare the same old same old. Even more unfortunately, a video of Casper’s angry confrontation with the critic goes viral — and the chef quickly finds himself not just unemployed, but virtually unemployable. Fortuitously, Inez (Sofia Vergara), Casper’s well-to-do ex-wife, picks just this time for a trip back home to Miami, where Casper got his start as a culinary artist. She buys him a plane ticket to join her on the trip, ostensibly so he can play “nanny” to Percy (Emjay Anthony), their 11-year-old son — but really so he can get back in touch with his roots.

read more ….

 

www.bertrandmunier.co.uk 

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 !

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

the spoon

My favorite Winter Treat ! Italian Hot Chocolate

Hot chocolate Recipe

Italy is famous for their Cioccolato Caldo, especially during the fall and winter months. This hot chocolate is sometimes served so thick (like a pudding), that you need a spoon to actually eat it! this recipe doesn’t make it that thick. The luxurious richness comes from using top-quality chocolate.

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What You Will Need:

  1. 4 ounces bittersweet chocolate 70% or higher
  2. 1 1/2 cups whole milk
  3. 2 tablespoons sugar
  4. 2 teaspoons corn starch

What To Do:

  1. Into a saucepan over LOW heat add chocolate and a drop of milk. Stir with a wooden spoon until melted.
  2. SLOWLY add remaining milk until it’s well combined. Add sugar. Mix to combine. Whisk in corn starch.
  3. Continue cooking over LOW heat until it becomes thick, creamy and coats the back of the wooden spoon.

Hot chocolate Italian-style is one of the most amazing treats in the world! You have to try this pudding-like chocolate decadence! Add some Irish cream, cinnamon, and whipped cream for a fun variation, or create your own!”

I suggest some petit four or sweet canapes and  sandwich to serve your afternoon tea

ideal party

a delice !!!

for Chocolate lover watch the chocolat movie you will like it !!

chocolat trailer

a Bientot

Bertrand Munier

www.bertrandmunier.co.uk 

bertrand munier

Impress your guests this Christmas Season ..

The best christmas Parties design By Ideal Party and Liquidchefs .

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For your Christmas canapes party you need the best !!

That’s why we are different from other – We make our business to be the absolute best. To source the best ingredients for our canapes, to hire the best chefs, the best waiters,  the best menu designers, the best barmen , and to make your party simply exceptional

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For this christmas Ideal party is delighted  to introduce Liquid chefs to make portable bars run like a well oiled machine. the bars are designed to enhance your events and all specialisation have one Goal To take care of every stylish detail and leave the fun to you …

From private  Canapes party to Corporate party Ideal party and Liquid chefs can design the unforgettable christmas party !!

You can as well order your canapes Online …

Or Private cocktail party with butlers and chef ..

For any information email Bertrand Munier Chef@bertrandmunier.com

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 .

Cook your own ravioli ! that so easy with my recipe …

The  ravioli is delicious when it is homemade. Its stuffing of cheese, vegetables or ham allow all variations. Add sauce, pesto or parmesan, and you have a delicious Italian. Unless you prefer the Chinese ravoli!

recipe of spinach raviolis  for 4 people

4 people
Preparation time:
45 min
Cooking time:
30 min

You will need:
500g of spinach
20 cl of cream thick
2 tablespoons of flour
300 g of fresh pasta dough
1 egg
salt

For the sauce:
20 cl of liquid cream
80 g grated Parmesan cheese
pepper
For 4 persons preparation time: 45 min cooking time: 30 min need you: 500 g of spinach in branch 20 cl of fresh cream 2 tablespoons of flour 300 g of pulp 1 egg salt for the sauce fresh dough: 20 cl of fresh cream liquid 80 g Parmesan cheese, grated pepper utensils : 1 roll pastry 1 round, fluted cookie cutter or 1 cup 1: remove the tails of spinach, wash them.
In a saucepan, boil 1.5 litre of water with 2 teaspoons of salt, then add the spinach and cook for 3 minutes, drain, press them to remove all the water and chop them with a knife as finely as possible.
2: In a small saucepan, made boiling cream and allow to reduce by half over high heat stirring so it attaches not; Add the spinach. Check the seasoning and cool.
3: Prepare ravioli: Sprinkle flour work plan; with a rolling pin, spread the dough to make it thin and cut out rounds of 6 cm in diameter with a round, fluted cookie cutter with a Cup. Place in the center of half of the round a little spinach. In a bowl, beat the egg with a fork and with a brush, wash around the circumference of each circle, cover them in the other half of the round and press with fingers to paste and form the ravioli.

4: 1.5 Liter of water with a teaspoon of salt, boil gently dip the dumplings and let them cook for 5 minutes, then drain. Book them warm.
5: Prepare the sauce: in a saucepan, made boil the cream, add the parmesan, pepper; check the seasoning.
6: Have the ravioli in the serving dish, spray them with sauce and serve immediately.

Enjoy !!

Bertrand Munier