Dinner Menu 2

•March 28, 2007 • Leave a Comment
    first course

    CHILLED BUTTERNUT SQUASH BISQUE
    crème fraiche and roasted pumpkin seeds

    to follow

    FISH FILET
    served on a garlic polenta with a parsley salad

    then

    COFFEE CRUSTED BEEF TENDERLOIN
    tender beef filet enrobed in a wonderful crust of coffee and chiles
    fall root vegetables
    Risotto

    finally

    FLOURLESS CHOCOLATE TART
    with bittersweet chocolate sauce and fresh berries in season

€33.00 pp
Additional Charges:
Up to 10 Guests €170.00
1 Chef plus 1 Servers and clearing up
Up to 20 Guests € 340.00
2 Chefs plus 2 Servers and clearing up
We can provide you with
Wine, Flowers, Decoration,

contact: 0030 693 718 5380

Desserts

•March 25, 2007 • Leave a Comment

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photos @impromptu

the finalle….

Chez Fritz Private Chef Catering
mfwalser@yahoo.co.uk

Dinner Menu

•March 21, 2007 • 1 Comment

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SAMPLE DINNER MENU

    To welcome you guests

    Smoked Salmon on Wasabi Toast with Caviar
    Parmesan Basket filled with Cream Cheese and Chive

    To Start
    Eggplant & Goat Cheese Mille Feuille
    with a Charred Tomato Salsa

    To Follow
    Roast Tenderloin of Beef baked in puff pastry, flavored with mushrooms and foie grass,
    and accompanied by seasonal vegetables and a peppered red wine sauce.

    Salad
    Young Spinach Salad with Sesame Oil Vinaigrette

    Afters

    Delicious Raspberry and Black Current Mousse
    With a Almond Tuille

    € 30.OO p.p

    Additional Charges:
    Up to 10 Guests €170.00
    1 Chef plus 1 Servers and clearing up
    Up to 20 Guests € 340.00
    1 Chefs plus 2 Servers and clearing up
    We can provide you with
    Wine, Flowers, Decoration,

contact:mfwalser@yahoo.co.uk

Spring Menu

•March 20, 2007 • Leave a Comment

Sample menu Spring

Our menus vary according to the season, the event, and the tastes of our clients.

To welcome

Foie gras in a pastry pillow

Menu
Lightly steamed lobster with kiteraki pasta and sevruga caviar,
served with a creamy lobster nage

To follow

Slow roasted leg of milk lamb, paysanne vegetables,
Jerusalem artichoke puree and its own juices

To follow

Lambs lettuce and herb salad in blackcurrant vinaigrette

To finish

Refreshing strawberry and yoghurt mousse with fresh mint

Chez Fritz on Your Private Yacht

•March 20, 2007 • Leave a Comment

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One of my job was aboard, MY Esmeralda, a 62meter charter yacht that has taken me to the beautiful coastlines of France, Italy, Greece, Crotia and Turkey.

On this boat I have cooked rather catered for charters for the Grand Prix in Monaco, Cannes Film Festival and many private charter by discreet well known guests.

special occasion? special friends…?

•March 12, 2007 • Leave a Comment

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@impromptu

and you don’t want to hassle yourself in the kitchen.
contact me:
+30 210 646 7519
+30 693 718 5380

athens, greece

Christmas 2005 Pilpoul Restaurant

•February 21, 2007 • Leave a Comment

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@impromptu

Pre – Christmas Menu
(Starting on the 6th of December)

ΓΚΑΛΑΤΙΝΑ ΑΠΟ ΚΟΤΟΠΟΥΛΟ ΚΑΙ FOIE GRAS ΣΕ ΛΑΧΑΝΟ ΣΑΒΟΙ
CHICKEN AND FOIE GRASE GALANTINE IN SAVOY CABBAGE

To follow
ΡΙΖΟΤΟ ΣΑΜΠΑΝΙΑΣ ΜΕ ΛΕΥΚΗ ALBA TRUFFLE ΣΕ ΦΩΛΙΑ ΠΑΡΜΕΖΑΝΑΣ
CHAMPAGNE RISOTTO WITH WHITE ALBA TRUFFLE IN PARMESAN CRISP

To follow
VOL-AU-VENT ΟΣΤΡΑΚΟΔΕΡΜΩΝ ΜΕ ΜΩΡΟ ΣΠΑΝΑΚΙ ΣΩΤΕ
SHELLFISH VOL-AU-VENT WITH SAUTEED BABY SPINACH

To follow
ENTRECOTE ΑΠΟ ΕΛΑΦΙ ΨΗΤΟ ΜΕ ΦΡΟΥΤΑ ΤΟΥ ΧΕΙΜΩΝΑ,
ΑΡΩΜΑΤΙΣΜΕΝΑ ΜΕ GIN ΦΡΕΣΚΙΑ
CRANBERRY ΣΩΣ & ΚΑΣΤΑΝΑ ΓΛΑΣΣΕ
ROAST LOIN OF DEER WITH WINTER FRUIT, FLAVORED IN GIN FRESH
CRANBERRY SAUCE & GLAZED CHESTNUTS

To follow
ΕΥΡΩΠΑΙΚΑ ΤΥΡΙΑ ΨΩΜΙ ΜΕ ΚΑΡΥΔΙ ΚΑΙ ΚΡΕΜΜΥΔΙ CONFIT
CHEESE OF EUROPE WITH WALNUT BREAD AND ONION CONFIT

To finish
YULE LOG
CHRISTMAS COOKIES

 
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