• Foie gras and red grape crostini

    Slice of foie gras placed on a slice of toasted wholemeal bread. Red grapes, coarse salt and Kampot pepper. Réf. M47

  • Shrimp, curry and pineapple verrine

    Victoria pineapple and shrimps incorporated in a preparation of mascarpone, curry, mustard, Kampot pepper. Réf. M40
  • Crostini pomme et brie Catering ile Maurice

    Apple and pear chutney crostini on a portion of brie

    Apple and pear chutney crostini (cranberries, brown sugar, cinnamon) on a serving of brie. Traditional baguette. Réf. M45