Last Monday, the front of house and sommeliers from the Flower Drum cooked dishes, at Cooking on the Bay, designed to match Moët’s new release 2006 Grand Vintage champagne.
What a great cooking class; full of concentration, good chopping and cooking, followed by considered comments and discussions about the food and how it matched the wonderful champagne during our lunch. It was great working with this professional team of charming people.
-
- Enjoying the process
-
- Pan frying the pork
-
- Chopping, preparing and cooking
-
- Cucumber and lemongrass vinaigrette for the oysters
-
- The Flower Drum team
-
- Herb and lemon marinated pork fillet with asparagus brulee
-
- Making the dacquoise
-
- Successful finish
