"That Brioche
was fantastic"
Jean-Pierre Giraud of
Charles Heidsieck Champagne Monaco 2000
Motor
Yacht L’Elégance
Chef
Kenneth Johnson
"Concours
des Chefs" competition
June
30, 2000
Your first hors d’oeuvre is Mussels served in a Pesto Brioche
with a reduction of Cream, Shallots, Charles Heidsieck Champagne, Thyme,
and White Truffle Oil. Served with a Roasted Peppers Garnish marinated in
Apricot Vinaigrette.
Your second hors d’oeuvre is Asetra
Caviar served “In the Egg”, on top of Lime Crème Fraiche and French
Scrambled Eggs with Cream and Shallots, complemented by Melba Toasts and
Smoked Salmon with fresh dill
