Banquets on yachts are always notable for special style and festive ambience. I cook on yachts quite often and always use the opportunity to surprise the lovers of sea promenade with something especially memorable and delicious.
Not long ago I delightfully accepted the invitation from an old friend of mine to demonstrate a high gastronomic class for his demanding guests, among whom there were pop-stars and some celebrities.
The party took place on his yacht in Monaco. Knowing my friend’s taste, I offered several versions of menu. Planning a favourable surprise for his guests we chose … Moelle de Boeuf Henri IV with caramelised potatoes and toasted bread stuffed with mango and young wall-nuts. Shrimp Flambé Ricard with milk mousse on maize custard with flavour of sage, Guinea fowl marinated with Provence herbs dressed with sauce Grand-Veneur, and Thinnest French Apple Tart for dessert.
I was honoured with appreciation of famous guests and immense gratitude from my friend.
