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Small Spanish-style skewers featuring poached spiced quince and duck breast, grilled with a sticky membrillo glaze for festive appetizers.
Quick canapés featuring scrambled eggs and gravlax served in ready-made shells for a simple yet elegant appetiser.
Succulent minced lamb mixed with tart cherries and crunchy pine nuts, seasoned with warm spices and fresh herbs, then pan-fried.
Handmade puff pastry crafted into musical-themed canapés including raspberry cream horns, Marsala coffee millefeuilles, and chocolate hazelnut palmiers.
Roasted courgette slices filled with a creamy mushroom, herb, and onion purée, topped with asparagus and crushed roasted hazelnuts.
Pan-seared and roasted pheasant breasts glazed with redcurrant jelly, served on toasted bread with a savory wild mushroom compote.