2010 End of the Year Festive Menu
It has become a tradition in Aftouch-cuisine.com to offer a festive menu for the end of the year (Chritmas and New Year).
You haver limited time to test and adapt those recipes to be successful for those dinners.
All thosse recipes can be prepared in advance so that you can enjoy being with your guests.
This year, the dessert is proposed by Norbert vannier, MOF (Meilleur Ouvrier de France) in 1993 as a pastry maker and all usual, Chef Patrick Asfaux will make himself available to answer any of your questions or queries.
2010 menu is made of :
And for those who would like other recipes, please refer to the previous years menues :
Repas de fêtes 2009
Repas de fêtes 2008
Menus pour les fêtes 2006
You haver limited time to test and adapt those recipes to be successful for those dinners.
All thosse recipes can be prepared in advance so that you can enjoy being with your guests.
This year, the dessert is proposed by Norbert vannier, MOF (Meilleur Ouvrier de France) in 1993 as a pastry maker and all usual, Chef Patrick Asfaux will make himself available to answer any of your questions or queries.
2010 menu is made of :
 | Golden Eye |
 | Boneless Stuffed Guinea Fowl |
 | Forêt Noire (Black Forest) |
And for those who would like other recipes, please refer to the previous years menues :
Repas de fêtes 2009
Repas de fêtes 2008
Menus pour les fêtes 2006
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