The objective of this event was to satisfy the 170 attendees by providing:
- Plated desserts
- A dessert buffet
- Culinary entertainment
Friday Evening
We crafted 170 plated desserts featuring vanilla and raspberry! Playing with texture, color, and flavor.
Saturday Noon
We presented a dessert buffet comprised of:
- Fruit tarts (exotic and fresh fruits)
- Entremets (chocolate, caramel)
- Cupcakes (vanilla, chocolate)
- Cookies (chocolate hazelnut)
- Verrines
- Petit fours
Saturday Evening
Live entertainment and preparations in front of the guests where we offered:
- Cotton candy
- Sugar candy drawing 🍭 (making lollipops, berlingots)
- Crepes
- Caramelized peanuts
- Chocolate and fruit fountain
- Marshmallows
And to conclude
A dessert themed around Miss Dior perfume in the shape of a perfume bottle, crafted by our chef Paola.
