Author: Chantelle Balsdoin
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Garde Manger: Duck Confit
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Wild Mushroom Barley and Amaranth ‘Risotto’
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Tortellini Filled With Forest Mushrooms served in a Mushroom Consommé
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Garde Manger: Sausages
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Garde Manger: Composed Salads
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Rose Syrup Macarons
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Rose Syrup Crème Caramel
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Rose-Scented Fruit Salad Served with White Brandy Pearls
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Caramelised Raspberry Mille-Feuille
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Turkish Delight and Rose Petal Ice Cream