Vous êtes sur la page 1sur 5

Appetizer

Grilled garlic prawn with green garden salad and


lemon dressing
Or
Spring pea soup with whipped cream fraiche and edible
lavender flower infused
***
Entre
Chicken cordon bleu with stuffed spinach, mushroom, and
parmesan cheese accompany with green garden salad ,
garlic mashed potato and butter sauce
***
Dessert
Star anise-infused Crme Brulee

Pea soup
Ingredients:
41/2 cups fresh English peas, shelled blanced for 1 minute and let it chilled
4 cups of chicken stock
1 bunch fresh flatleaf parsley
Salt and white pepper
1 tbs butter
Crme fraiche , whipped
1 tbs freshly crushed yellow peppercorns
Some lavender flakes
Directions
1. In a blender , combine 4 cups of the peas, the chicken stock , parsley ,
and lavender flakes. Blend on high speed until the ingredients
become smooth puree
2. Just before servng, heat the soup over medium heat( do not boil to
prevent discoloration).season and give touch of butter
3. Sprinkle on the top the crushed yellow pepper corns and cream
fraiche


Cordon bleu
Chicken
Bread crumb
Flour
Egg
Chicken breast
Spinach
Mushroom
Salt
Pepper
Garlic
Instruction
1. Hit the chicken breast slightly until flatten
2. Blanch and sautee the spinach and mushroom
with garlic
3. Arrange and roll it inside the chicken thighten with
cling film and keep in the fridge
4. Breading process and fried until golden brown
Garlic Mash
1. 30 gram garlic
2. 100gr russet potato
3. 40 ml whip cream
Method
Boiled and mashed potato
Sautee minced garlic and put cream
Until boil and mix with mashed potato
Butter Sauce
50 ml chicken stock
40 ml whipcream

Butter

Method
Prepare the sauce by reducing the chicken stock and whip cream,
season and monter with butter
Crme brulee
Ingredients
- 1000 gram frozen cream
- Vanilla bean
- 5 star anise
- 250 g sugar
- 300g egg yolk, beaten
- Strawberry and extra star anise for decoration
Method
- Combine the frozen cream, vanilla, star anise and the sugar and bring to
boil, let cool down abit
- Combine with the egg yolk and strain
- Fill ramekins 7/8 full and put hot water around
- Bake in 135
o
C oven until just barely set, approximately 45 minutes, remove
from water bath and cool wipe the bottom and refrigerate overnight
- Caramelize the top with coarse sugar
- Decorate with strawberry on top and star anise
- Serve with brandy ice cream