STUFFED QUIL EGGS IN CHERRY TOMATO Ingredient Ingredient Cherry Tomato Balsamic Vinegar Salt Sugar Boston Lettuce

Quil !ggs !ggs "ayonnaise $i%on "ustard &resh $ill Ancho'y Cooking Method Quantity 12 pcs 100 ml A pinch 2 tbsp 00 gm 12 pcs 2 nos #0 ml 10 gm 20 gm 20 gm

CUCUMBER CUPS Ingredient Ingredient Cucumber Salt (ra)n*"ed Sea-ood Stoc. Lemon &resh $ill Crab "eat Chopped Shallot Iceberg Lettuce "ayonnaise

ITH DILLED CRAB AND PRA NS

Quantity 200 gm To taste +,0 gm 00 ml /al10 gm 2 0 gm 0 gm 2 0 gm ,0 gm

Cooking Method

GRILLED MUSSELS Ingredient Ingredient Large "ussels "ince 0arlic 1ed Bell (epper Carrots Butter (armesan Cheese Bechamel Sauce &resh "il. $ouble Cream &rench "ustard D!"or 1omaine Lettuce (arsley 2nion Lee. Cooking Method

ITH SAUCE MORNAY

Quantity 00 gm 10 gm 200 gm 200 gm 10 gm 1 0 gm 200 ml 200 ml 100 ml +0 gm

1 0 gm 10 gm 1 3o 400 gm

NICOISE SALAD

Ingredient Ingredient &rench Beans Tuna &la.es (otato Blac. 2li'e Tomato 1omaine Lettuce 2li'e 2il Vinegar /oney Salt*(epper 2nion Cooking Method Quantity 200 gm 200 gm 200 gm 0 gm 2 nos 400 gm 100 gm 100 gm +0 gm To taste 1 3o

HAM AND GER#INS CANAPE$SQUARE

Ingredient Ingredient 1ye Bread Slice Cheese Butter Tur.ey /am Quantity 10 slices 10 slices 100 gm 10 slices

Cooking Method

A%ACADO CHIC#EN SALAD TO ER

Ingredient Ingredient 1ipe A'ocado Boneless Chic.en "ayonaisse Salt*(epper Chopped Shallots (opiah S.in Beet 1oot /oney (arsley Cooking Method Quantity 1 3o 200 gm 100 ml To Taste 0 gm 1 p.t 200 gm 100 gm 10 gm

PRA N COC#TAIL

Ingredient Ingredient (ra)n Lemon "ayonnaise Chilli Sauce Cucumber Quil !gg Chicory Salad Cooking Method Quantity 200 gm 1 3o 1 0 gm 5 gm 200 gm 2 3os 200 gm

STUFFED EGG Ingredient

Ingredient !ggs Tomato "ayonnaise Salt*(epper Lettuce (arsley 2nion Cooking Method

Quantity 2 3os 1 3o 1 0 gm To taste 200 gm gm 1 3o

ALDOF SALAD Ingredient

Ingredient Apple Cider Vinegar "ayonnaise Lemon 6uice 0reen Apple Celery 7alnut Ice Berg Lettuce !ndi'e Salad 1omaine Lettuce Cooking Method

Quantity 240 ml 200 ml 1 ml , 3os 200 ml 1 0 ml 400 ml 2 pcs 400 gm

GALATINE OF CHIC#EN Ingredient

Chi"ken &iner 'nd ('t (')ri"'tion* Ingredient Chic.en Salt (epper Fini+hing For"e,e't* Ingredient !gg 7hite Chic.en Breast Carrots Quil !ggs $ar. (itted 2li'e 2il Stu--ed 2li'e Cucumber $ouble Cream Seasoning Shallots 0arlic (apri.a 2regano Cooking Method Quantity 2 3os + 3os 2 0 gm 4 3os 10 pcs 10 pcs 1 3o 200 ml 1 0 gm 120 gm + gm + gm Quantity 1 3o A pinch A pinch

TROPICAL SEAFOOD S#E ER Ingredient

ITH MANGO DIP

Ingredient (ineapple Cube 1ed Bell (epper (ra)ns S8uid $ory &ish "ince 0arlic "ince Shallots Lime Lime 9est 2range 9est Button "ushroom Scallop Lime 6uice 2range 6uice Sugar Bamboo S.e)er M'ngo Di-* Ingredient "ango*1ipe "ayonnaise /oney Chili (o)der Salt*(epper Curry (o)der Cooking Method

Quantity 1 Tin 200 gm 2 0 gm 2 0 gm 2 0 gm gm 1 gm 2 3os gm gm 1 Tin 200 gm 10 ml 10 gm 40 gm 2 pcs

Quantity 1 3o 0 ml 1 tbsp + gm A (inch + gm

MI.ED %EGETABLES TERRIN Ingredient

Ingredient Carrot Broccoli Cauli-lo)er 0elatin $ouble Cream !gg Salt*(epper Thyme A+-i" /e&&0* Ingredient Clear Chic.en Stoc. 0elatin Cooking Method

Quantity 00 gm 00 gm 00 gm :0 gm +00 gm + 3os A pinch + gm

Quantity 2 lt 100 gm

SEAFOOD MOUSSE Ingredient

Ingredient Cold Sea-ood Stoc. Shallots &ish &illet Salt Lemon 6uice 0round (epper !gg 7hite $ouble Cream ;Shrimp ;Spinach ;Salmon Cooking Method

Quantity ,0 ml ,0 gm 400 gm To Taste Quarter To Taste 2 3os 120 ml +00 gm 00 gm 00 gm

CHIC#EN LI%ER PATE Ingredient

P'n'de* Ingredient Butter &lour Chic.en Stoc. $ouble Cream !ggs Salt*(epper For"e,e't* Ingredient Chic.en &at Chic.en Li'er 0inger*Blend Clo'e (eppercorns Canned (imientos Smo.ed Bee- Bacon &rench Toast Sand)ich &resh $ill Cooking Method Quantity 2 0 gm 200 gm 10 gm gm 10 gm 0 ml 00 gm 1 pc < Loa20 gm Quantity +0 gm +0 gm 120 ml 240 gm 2 3os A (inch