A few weeks ago I catered a 29th birthday party. Edible flowers, fresh and bright flavors and the ambience of eating in a chic new gallery in the 7th all helped create the perfect night.
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| Mini bruchetta-buratta, yellow and red cherry tomatoes, organic olive oil and fleur de sel |
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| Avocado mousse with lemon zest, creme fraiche and purple bean sprouts |
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| Salad with edible flowers and a a lemon dijon vinaigrette |
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| 5 hour beef and pork ragu lasagna with béchamel nutmeg and homemade pasta |
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