We smoked the cheesecake with cherrywood. A layer of cherry pate de fruit in the middle for some acidity. Glazed with white chocolate for sweetness.

I included a soup in the menu to make it balanced.

The idea was to take the vinegar paper first and line your palate with acidity and tasting the sweet, peppery, hot soup

Marshmallows were on the list. We did a flat sheet of marshmallow, cut out pieces and assembled a rose out of the pieces. It took 20 mins just to make one.

Which will take 4000 minutes for 200. Again, it did not make it to the menu.

We made seaweed marshmallows instead using a cylindrical mould.

I’m going to start a series on my current inspirations for Louis Vuitton catering. As we all know the brand speaks of exclusivity, glamour, refinement and sophistication, so the menu had to reflect all of that.

Gingerbread Explosion

We made gingerbread cookies and blended it until it is liquid.
Made a Fruit roll up texture of mara des bois (wild strawberry) puree and wrapped it over the “liquid cookie” which were dipped in cocoa butter.

It looks delicate, it is bite size but the amount of man hours involved in one packet was a little overwhelming for 200 portions. This idea was executed for the tasting but did not make it into the main menu