As they approach the completion of our Diplôme de Cuisine, the buffet event contributes to their overall grade. They are assessed on their teamwork, organisation, execution and creativity as they produced over 30 dishes from five continents.
The event began with a selection of cold cocktail pieces including verrine of smoked chicken and peppers with cauliflower cream, artichoke heart with smoked salmon and celeriac remoulade alongside terrine and charcuterie items including chicken liver pâté and rabbit rillettes. Following the first course, guests enjoyed dishes representing hot cuisine of the world such as Peking duck and lamb tagine, accompanied by international bread varieties and fresh salads. The event concluded with a selection of delicate desserts which included sable from Brittany with pistachio and seasonal fruits or soft financier cake and raspberry jam, in addition to fine mignardises served with coffee.