Canapés & Petit Fours

Here is a list of some of my canapés and petit fours that we use in the restaurant, the list is by no means exhaustive and we do add to them as time goes on and we perfect new ones.

Canapés

A shot of Langoustine cocktail
Baby terrine quenelle of chutney & Olive oil spring
Black onion seed tuille filled with mousse or cloud
Duck spring rolls, hot and sour dressing
Espuma of smoked salmon cream
Jellied consommé topped with flavoured cloud
Langoustine and lemon beignets
Lyonnaise red onion tart ,shaved summer truffle
Mini beef Wellington ,horseradish Chantilly
Mini eggs Benedict on spoon
Mini eggs Florentine on spoon
Mini roast beef and Yorkshire puddings black onion seed foam
Mini steak and shallot pudding, mushy peas
Mini suspended jelly
Mini tartlet, I.e. fish pie, steak pie, shepherds pie
Newspaper cones, fish and chips / (homemade tartar sauce)
Newspaper cones ,scampi and chips/ (homemade tartar sauce)
Olive and anchovy straws
Pipette skewers of langoustine and lemon (baby herbs)
Quail egg scotch eggs
Rosemary scones, chive Chantilly, smoked or cured fish
Salt tuille, smoked halibut cones
Shepard’s pie in a shot
Shot of tomato, jelly, espuma, concasse
Savoury Soufflé in Quail egg cups
Smoked salmon and cream cheese tartlet /Lyonaise style
Spiced bon bons rolled in oatmeal
Truffled eggs, chive and potato crisp (in shell)

Petit Fours

Aerated chocolate (home made Aero)
Banana consommé shot, banana tuille
Boiled sweets wrapped in transparent edible wrapper’s
Chocolate orange caramels
Coconut rochers
Dark chocolate, walnut and marshmallow brownies
Doughnuts
Fruit and nut chocolate (dipped)
Fruit caviar
Lavender chocolate truffle logs
Lemon curd jelly
Lollipops
Macadamia and orange cookies
Macaroons filled with coffee crème
Mini bon bons (dusted in sherbet)
Mini chocolate tart
Mini chocolate terrine
Mini crème brullee pots
Mini lemon meringue pie
Mini scones (jam and cream)
Nougat
Orange Madeline’s
Pan fried cinnamon and walnut brioche
Pate de fruits
Pistachio and saffron biscotti
Rolled chocolate brandy snaps filled with white chocolate cream
Rough Whiskey and hazelnut truffles
Salted almond toffee
Sesame seed Cornet tuille (filled with juniper berry mousse)
Toasted marshmallows
White chocolate and saffron ganache