French Bouillabaisse evening with Personal Chef Alan

French Bouillabaisse evening (This is a Dinner Party (not a hands-on or demonstration class))

Starter
Fresh Tomato Canapes – Fresh heirloom tomatoes chopped and combined with fresh basil and diced onion then placed in a mini phyllo shell. Topped with a mayo and mozzarella mixture, garnished with crumbled bacon and then roasted.

Salad
Fresh corn salad – Fresh corn cut off the cobb, mixed with sliced tomatoes, diced red onion, sugar snap peas and crumbled feta cheese then dressed with a Leaning Ladder aged balsamic and olive oil vinaigrette.

Entrée
French Bouillabaisse made with fresh white fish, tomatoes, shrimp, mussels, fennel, garlic,
saffron, white wine, clam juice, orange zest and shallot along with Rouille topped LL baguette slices.

Dessert
Fresh Raspberry tartlets. Puff pastry cups filled with a vanilla cream pudding topped with fresh
raspberries and drizzled with a raspberry jam and brandy syrup.