French Sample Menu Book Chef Chop Chop
Appetizers
Marinated Smoked BC salmon
Wild sockeye salmon,capers, lemon, dill sauce, onions.
Crab Dungeness mille-feuille
Julienne Celery,”brunoise de legumes ”, Mayonnaise, chives, shallots.
Warm Salt Spring Island cheese salad
Pine nut, cranberries, brie, goat cheese, blue cheese, arugula, Okanagan balsamic vinaigrette.
Mains
Halibut Red bell Pepper Coulis
Eggplants caviar, red bell pepper coulis, comfit tomatoes, asparagus.
Golf Island Venison Blue Berry Chocolate sauce
Caramelized roots vegetables, mashed potatoes, chocolate blue berry sauce.
Beef Tenderloin BC Morel sauce
Parsnips fondue, roasted shallots, mix seasonal vegetables,morels sauce.Book Chef Chop Chop
Desserts
Warm Chocolate fondant raspberry coulis
Strawberry, vanilla ice cream, raspberry coulis
Golden BC delicious Tarte a tatin caramel sauce
Hazelnut ice cream, caramel sauce, apple.
Nougat glace
Walnuts, confit fruits, pinenuts, almonds, kirsch.Book Chef Chop Chop
All dishes will be prepared from scratch with seasonal, healthy, fresh and top quality ingredients from British Columbia.
You can choose from our selections or tell us what you have in mind, and we will customise a menu especially for you!
Pricing
Cooking lessons
Time Frame: 3 hours (conducted in English or French anytime)
Cost: determined according to the number of attendees and the menu, whether you have wine or not.
Personal Chef
Time Frame: 3 or more hours (conducted in English or French anytime)
Include consultation, menu planning, shopping for groceries. The meal will consist of an appetizer, main course and dessert.
Plus clean up.
Cost: to be negotiated depending on the menu selection.