Payard Pâtisserie & Bistro Tea and Dessert Demonstration
May 8, 2010
François Payard, Executive Chef of Payard Pâtisserie & Bistro presents:
Amuse Bouche
Foie Gras Terrine with Cranberry and Green Apple Chutney
Appetizer
Sea Scallop Ceviche with Grapefruit Gelée
Fish
Chilean Sea Bass with Baby Bok Choy and Oakwood Shiitake
Soy Honey Balsamic Glaze
Meat
Pistachio Crusted Baby Lamb Chop with Green Asparagus and Creamy Polenta
Oregano-Lamb Jus
Pre-Dessert
Hot and Cold Piña Colada
Dessert
Warm Chocolate Toffee Cake with Marshmallows,
Oranges, Crème Fraîche and Brown Sugar-Rum Sauce
HOSTED BY
BARBARA FAIRCHILD
Water poured by Fiji Water