Galerie photos des réalisations et prestations de CuisinePourVous

Photos

Find here an overview of what I do during my various services

David Thewlis

Thank you M.Verlaine or more recently Remus Lupin.

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Pulled pork appetizers

Pulled pork and spoon of polenta
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Vegetarian tartare

avocado tartar, cucumber, pomegranate, quenelle of cream cheese and passion fruit pulp
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strawberries tree

Boudoires and fresh strawberries
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Fruit soup

Pineapple/Papaya and bourbon vanilla whipped cream
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Carpaccio de Mnague/St Jacques

Carpaccio of lack and snacked scallops, citrus pearls
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Appetizers

Zucchini fluted
Panna Cotta goat cheese/candied tomato
Croque Monsieur with truffle
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Risotto with porcini mushrooms and scallops

Creamy risotto with Lozère porcini mushrooms and seared scallops
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Mr. Basil Bolli and Chef Stanislas Béziat

A good time for both of us
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Osso Bucco small vegetables

Osso Bucco of veal and fresh vegetables
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Turbo medallion and crab mousseline
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Review from a foreign customer
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Octopus tentacle, parmesan samphire risotto
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My working environment is not too bad
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Tart in the style of the Tatin Sisters
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Crumble pie appetizer
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Potato tortillas
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Fruit basket
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Crab ravioli Mac Sheese PanCake small weight prawns steak
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Amuse-Bouches gravlax salmon blinis and avocado butter
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Performance caterer at the château de la Forbine
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Anthology of mini desserts
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Vegetable tartare, avocado, cryspi onion and snacked asparagus
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Creamed fish soup, crab ravioli and prawns
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Lobster tail flambéed with creamy asparagus risotto
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Savory and sweet brunch with complete indulgence
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Half-cooked duck foie gras on Viking bread and homemade fig jam
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Wagyu beef carpaccio and black truffle petals, fleur de sel and extra virgin olive oil
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Fish soup, crab ravioli, asparagus risotto and lobster tail, tangerine center and flowing black cherry center
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Grilled sea bass fillet, vegetable tagliatelle gnocchi
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Meal made at the customer's home
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Plavlova cream with roasted mandarin citrus fruits and Cointreau flambé
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Meal Salmon gravlax, salmon tataki and unconventional lemon tart
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Creamy scallop risotto flambéed with Cointreau and Bourbon vanilla
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Gravlax salmon and vegetable pickles
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Winter Pavlova
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Honey poppy chicken skewer
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New Look of KitchenforYou
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Bite of scallops, crispy chorizo
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Nougatine fruit salad and Bourbon Vanilla whipped cream
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Trianon
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Dessert catering service
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Catering service for birthday 3 30 people
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Chef Stanislas Béziat at work
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Wolf ceviche and passion fruit pulp
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Cheese board
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Poached pear and dark chocolate cream
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Wrap with marinated salmon and poppy seeds
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Roasted pineapple sushi with lemon cream and pieces of nougatine
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Wolf ceviche with vegetable pickles
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Grilled sea bass fillet with vegetable tagliatelle and pan-fried gnocchi
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Chocolate macaron
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Floating caramel islands with slivered almonds
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Creme brulee with vanilla
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Tomato carpaccio with poppy seed and sesame pesto
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Strawberry pavlova and Bourbon vanilla whipped cream
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Wolf ceviche, passion fruit pulp and poppy seeds
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