Thursday, September 1, 2011

20-05-2011 Guest house morning.


Chef William and i made egg Florentine for the guests.We started off by preparing the cold breakfast platters, this included a fruit platter with grapes, kiwi's and kumquats.



There was the mixed nuts and the cereal platter and the  cheese platter.

 we placed cereal, all bran, muesli and yoghurt in in bowls and placed that on the counter for the guests to dish up for themselves.
 This is an example on how the guest house tables are set up for breakfast.
Our egg Florentine with Hollandaise sauce, fried egg and smoked ham.


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