Ideal Party the Click Gourmandise

Canapes are ready to serve !¬†ūüėČ ‚Ä™#‚Äéfoodblogger‚Ĩ ‚Ä™#‚Äéfoodies‚Ĩ ‚Ä™#‚Äédinner‚Ĩ ‚Ä™#‚Äébeautiful‚Ĩ ‚Ä™#‚Äétasty‚Ĩ‚Ä™#‚Äébertrandmunier‚Ĩ ‚Ä™#‚Äélike4like‚Ĩ ‚Ä™#‚Äélikeforlike‚Ĩ ‚Ä™#‚Äélondonfood‚Ĩ ‚Ä™#‚Äélondonblogger‚Ĩ

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

canapes london delivery
canapes delivered from ideal party

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.

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

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.

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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 

This is soon the Season to make your own Quinces Jelly …

  • Quinces ¬†are rather odd fruit; they look half-way between an apple and a pear, they are not good to eat off the tree, they are quite hard, they are loaded with pectin (a natural jelling agent), and they make the most lovely rose-colored jelly.
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  • Wash the quinces, scourer off the down, and then quarter them roughly. Put the cut up quince into a preserving pan with the water and simmer long and slowly until they become soft. It can take over an hour to reduce well.
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    Strain through a jelly bag overnight (by jelly bag, I mean a tea towel or very fine sieve ‚Äď whatever you have at your disposal that fits within that criteria will be fine). Do not force the juice, as it will make it cloudy.
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  • Measure the juice into the preserving pan, and for each 600 mls of juice add 375g caster sugar. Bring juice to simmering point, add the sugar and the strained lemon juice. Dissolve over a very low heat. Boil fast and begin testing for a set after 10 minutes. When soft set is reached, pour into small, sterislised, hot jars and seal.
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    This jelly stiffens during storage, and looks like a ruby jewel in the jar. It is delicious is served with lamb or boiled or baked pork, or simply as jelly with toast and butter for breakfast.

Thank you enjoy

Bertrand www.bertrandmunier.co.uk 

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The best hot canapes ! Goug√®res recipe from Burgundy

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Whether you are going to a Michelin star restaurant or at a friend‚Äôs house in France, you will most likely be served goug√®res canapes to accompany your aperitif drinks (drinks served before a meal). Goug√®res are traditional cheese puffs made with either Emmenthal or Comt√© cheese. These little canapes luxuries are perfect with champagne or wine (they are often served during wine-tastings) ‚Äď and so chic if you have them home-made. Originally from Burgundy, these puffs were invented in the 17th century in a patisserie called ‚ÄėLe ramequin de Bourgogne‚Äô. So next time you have guests, why don‚Äôt you dazzle them with these golden puffs.

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Ingredients (makes about 40)

250 ml/ 1 cup water

100 g/ 3.5 ounce salted butter

150 g/ 1 1/4 cups plain flour

180 g/ 2 cups grated Emmenthal or Gruyère cheese

4 eggs

A dash of ground nutmeg

1 egg yolk for glazing

A dash of salt and pepper

Pre-heat the over 180¬į

In a saucepan, bring the water and butter to a boil. Add the flour, stirring very fast and take immediately off the 6880354b233b989968432d063bf6700dheat. By now the batter will be roughly in the form of a soft ball. Add the eggs, one by one and stir. It‚Äôs important to add the eggs slowly ‚Äď don‚Äôt worry if it looks too thick, just continue to stir as it will eventually become a smooth batter. Finally add the cheese, salt & pepper and stir to a good dewy batter.

Prepare a baking tray line with parchment paper. You have two choices for preparing the gougères: either put the dough in a pastry bag with a standard tip and pipe walnut sized mounds, or spoon and shape with the help of two teaspoons and evenly shaped ball (again like the size of a walnut). Glaze with the egg yolk for a golden baked finish. Sprinkle the puffs lightly with grated cheese.

Leave an adequate space between each gougères and bake for 25 minutes approx or until puffy and golden. Serve immediately.

ps: You can prepare these in advance and either refrigerate or freeze them. Just take them out again before serving and heat in a high-heat oven for 5-7 minutes.

bon appétit

Bertrand Munier

I’m Crazy for a chocolate Eclair !!

Chocolate √©clairs 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 ‚ÄĒ Dolly‚Äôs ‚ÄĒ is set to sell 12 new varieties. M&S and Jamie Oliver‚Äôs restaurant Fifteen have also launched flavoured √©clairs, 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‚Äôs The Great British Bake Off. M&S said: ‚ÄúWe think this will be the year of the √©clair‚ÄČ…‚ÄČit seems their popularity will soon be challenging the mighty cupcake.‚ÄĚ

The chocolate √©clair has long been a staple in UK patisseries, but new flavours are key to the boom. Selfridges‚Äô executive chef, Mark Taylor, said: ‚ÄúOn a recent trip to Paris, the range of flavours was vast ‚ÄĒ pistachio, mint, violet cream.‚ÄĚ

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.

‚ÄúDuring my 15-minute lunch ‚Äėhour‚Äô in London, I‚Äôd rush to do my shopping, pay cheques into the bank, phone the utility services, etc,‚ÄĚ 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.‚ÄĚ

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‚Äôs still a big difference between the British and Gallic drinking culture, according to “A Year in the Merde” author Stephen Clarke.

‚ÄúI 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),‚ÄĚ 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.

‚ÄúI 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,‚ÄĚ says Randall.

Piu Eatwell, the British expat author of They Eat Horses, Don’t They, agrees.

‚ÄúA decade of Gallic influence means that I now almost never drink spirits such as whisky or gin, and certainly not as an ‚Äėap√©ritif‚Äô. The only pre-dinner drinks I drink now are Champagne or Kir,‚ÄĚ she says.

‚ÄúI pretty much exclusively drink wine, and only ever accompanied by some sort of food (generally at meal times, or with an ap√©ro).‚ÄĚ

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 Рingredients, craftsmanship, experiences Рhave gotten higher since living in France these last nine years.

‚ÄúSurrounded 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.‚ÄĚ

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 

 

green tea Blanc manger or Green tea Panna

Today we have to cook a special dessert for one of are client, Green tea Blanc Manger is like the italien version of Pannacotta desserts with green tea

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Chef Munier Recipe

Ingredients:
500 ml Double Cream
500 ml whole milk
1 lime zest
190 of sugar
80g gelatine
2 teaspoons green tea powdwer (Matcha)
Place the first four ingredients in a pan together and bring gently to the boil. Simmer for 5 minutes then remove from heat and allow to cool. Strain to remove the spices.

2. Meanwhile, put 60g  of water into a small saucepan and sprinkle the gelatine over the top. Heat gently until clear, and stir into the cream mixture.

3. Whisk in the green tea powder and divide the mixture between 8 moulds. You can use dariole moulds, ramekins or tea-cups. Chill in refrigerator for at least 5 hours, or make the day before it is needed.

served with raspberry coulis

what about Green Tea.

Matcha green tea powder is a fine green tea powder that looks like an emerald colored flour. It is made from the finest, youngest leaves of the first harvesting days in Japan. Matcha green tea is the most popular green tea in Japan, and it is also gaining more and more popularity in other countries due to its health benefits.

Bertrand

http://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.

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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.

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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