We catered for a dinner party Yeovil last Thursday evening. They had two courses. The first was a chicken wellington. This consisted of chicken breast, wrapped in Parma ham, mushroom duxelle and puff pastry. This was served with crushed new potatoes, cabbage and a white wine, chorizo and thyme creamy sauce.
The dessert for the dinner party Yeovil was a Mille feuille. It was a raspberry, rosemary, rose and lychee Mille feuille. This consisted of puff pastry layers with lychees and raspberries sandwiched between. The layers were held together with a rosemary cream and drizzled with a raspberry and rose sauce. The Mille feuille was finished with some gold leaf.
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