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.
|Mini bruchetta-buratta, yellow and red cherry tomatoes, organic olive oil and fleur de sel|
|Avocado mousse with lemon zest, creme fraiche and purple bean sprouts|
|Salad with edible flowers and a a lemon dijon vinaigrette|
|5 hour beef and pork ragu lasagna with béchamel nutmeg and homemade pasta|