Download - The World Portrait Food Pictures
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Bistro food pictures
Raf Griep
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Canapés
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Gelatin Serrano ham Tagliatelle with deconstructed Pesto Genovese
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Minted Green Pea Mousse with Parmesan Cheese Cracker
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Frisée Salad with Croutons and Russian poached Egg
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Mediterranean Vegetable Salad
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Progressive Anti Pasti served in Two Courses
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Foie Gras Terrine with Apple Compote and Brioche
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Sashimi of Salmon Filet, Rice Vinegar Sponge, Fruit and Vegetable Brunoise
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Terrine of Langoustines and Buttermilk served with a Tomato Variation
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Chucked Oysters with lemon Granite, Fava beans and Osietra Caviar
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Mushroom Cappuccino and Doughnut, topped with Aioli and Anchovy
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French Onion Soup with broiled Croutons and Mountain Cheese
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Giant Potato cooked sous vide with Rose Leaves and Pear fondue
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Pan fried Green Asparagus and Brioche wrap with scalded Goat Milk
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Quiche Loraine 3-logy using Potatoes, Mushrooms and Spinach
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Black and White Ricotta Ravioli with Sage Butter Foam
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Spaghettini in spicy Tomato Juice, Shell Fish and Lobster tail
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Parisian Gnocchi with Fine Herbs and Butter Emulsion
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Tagliatelle in sweet Tomato sauce, Prawns and sautéed Forest Mushrooms
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Grilled Scallops on Lemon Vinaigrette and Summer Succotash
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Variation of Fish, Shell and Seafood with Red Wine Butter Chive Oil and Duchesse Potatoes
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Pan seared Sea Bass on Saffron Vanilla sauce with Turnip Mousse and Swiss Chard
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Butter poached Medallion of Sturgeon on Lemon Vodka Foam Potato Spaghettini, topped with Osietra Caviar
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Lobster tail “Fish and Chips” with deconstructed Tartar sauce on a bed of mashed Green Peas with white Truffle Oil
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Oven roasted Sea Bass filet and Tomato fondue served on a bed of Lemon Thyme perfumed Cous Cous
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Sashimi of white Tuna Belly topped with Beluga caviar and Melba toast
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Poached filet of Cod with orange Bell Pepper Coulis Onion Flowers and soft Garlic Cookie
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Grilled Sea Bass filet with Tomato Compote, braised Globe Artichokes and Saffron Potato Fondant
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Pan seared Turbot filet in Vegetable filled Pita Bread with Cornish hen Ballotine and poached Quail Egg
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Chicken breast Tandoori with minted Yoghurt, Red Lentil Ravioli and toasted Cashew Nuts
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Oven roasted corn fed Chicken breast and Rosemary sauce, young Vegetables and Bakers Potatoes
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Grilled Lamb Chops and Eggplant Caviar Bruscetta topped with Confit Cherry Tomatoes, Pepperoni and Pecorino
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Salted Pork filet on Green Lentils and root Vegetables
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Beef Tenderloin with Pommery Mustard Crust, Red Wine sauce Princess Bean Bundle and Potato Tart
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Glazed Duck breast on Corn Pancake, Brussels sprouts and Pearl Onions
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Lamb loin with Bell Pepper Crust on Rosemary sauce Eggplant, Pesto and Potato Gnocchi
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Pear crumble topped with a Pear Sorbet Quenelle surrounded by Mango and Cassis Coulis
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Glazed Chocolate Mousse with Mango Sorbet and cassis coulis
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Chocolate Ganache Rose on Walnut Cookie and minted Berries
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Dessert trolley