Скачать или смотреть Executive Chef Roland Kaiser

Menu selection of Canapés and Hors d’oeuvres

Truffle confit lamb raw shallot marmalade steamed bao Indian inspired fresh rice paper rolls with Salmon,
fragrant herbs, and spices Buck wheat wheels, poached langoustine tails, white miso aioli and spiced nori Crispy
carrot, kohlrabi and fresh herb pillows with salsa verde

The theme of the menu is a “Global Taste.” I have always been drawn to Indian influenced food with their spices
and fragrances. Most of the Indian food intends to be heavier and richer flavour than other which encouraged me to
experiment and combine Indian flavors with the lighter Vietnamese cuisine to create the Indian inspired Vietnamese
Summer Roll, whereby my second canapé is more Asian inspired, which has been a major aspect and influence in my
food creation over the past years. Another canapé menu is full of fresh herb salad with Salsa verde which Inspired by
creating a vegetarian dish with full flavors of the Mediterranean Cuisine.