Catering Ideas

William Gomez – At 35, he is the executive chef of Elysee Palace

There is a new leader at the Elysee!

A leader who doesn’t care about politics, but is in charge of the Palace’s kitchen. On October 31, 2013, after forty years of service, Bernard Vaussion gave up his apron to his assistant William Gomez. Gomez has worked at the Palace since 1997, ever since Jacque Chirac was the President. Now, a very young chef, of only 35 years old, has the difficult task of preparing meals for some of the most important people in the world, diplomats, Head of States and of course for his own President, François Hollande.

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                                                      Guillaume Gomez, chef at “Palais de l’Elysée”

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Asparagus with Spanish Ham, Parmesan Shavings and Black Olives.

“French and Spanish culinary cultures meet in this recipe, resulting in a refreshing appetizer with unique flavors. High-quality produce to enjoy without moderation. Choose big green asparagus.”

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Canapé of Tomato, Crab and Smoked Salmon
This is a refreshing and delicious appetizer, ideal for summer meals. I recommend making them individually sized, but you can also prepare it in a pie tin…. Start preparing this dish at least 3 hours before serving.

8Gnocchi a la Verdi

This recipe will, without a doubt, get your children hooked on spinach! You can serve the gnocchi as a vegetarian main course, or topped with a few pieces of ham and coated with cheese sauce. It is important to place the ricotta in a strainer the previous day or there will be too much liquid in the gnocchi dough. To make the gnocchi, use a pastry bag without a tip (or a spoon) to make small mounds of dough.

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Lamb in a Potato Crust
In this recipe you will combine tender lamb with crispy potatoes. And don’t forget to include the taste and aroma of basil! A perfect recipe to keep dinner guests happy. After cooking, let the meat rest to retain as much of the cooking juices as possible.

7“Primavera” Risotto

Spring is right around the corner with this delicious spring vegetable risotto! This rice and vegetable combo combines smooth and crispy textures to create a delicious dish for the first days of sunshine! To whip the cream more easily, place a bowl in the freezer for 30 minutes before starting the recipe.

6Duck Breast with Spiced Caramel

A well-fed duck has tasty, tender meat. This recipe presents it at its best with a caramel sauce, spices and vinegar to enhance its flavor. What a delicious dish! The marinade can be prepared the day before and refrigerated. This dish goes well with a Jerusalem artichoke purée.

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Herb Stuffed Chicken Supreme
This dish is as balanced as it is tasty. The chicken fillet is stuffed with herbs, then poached in water. This cooking method does not use fat, but keeps all the taste. This dish is ideally served with steamed vegetables, asparagus for example.

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Fleur de Sel Marinated Scallops

“Scallops do not need much to be at their best. Lemon and fleur de sel are all that is needed to make this dish unique and mouth-watering. It is important to buy fresh, live scallops.”eur de Sel Marinated Scallops

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Foie Gras Carpaccio
Don’t eat cooked fois gras or foie gras terrine any more, try it carpaccio-style. It’s an easy, delicious way to always make a great foie gras. Eat it as an aperitif on toast. To serve as an appetizer or as an hors d’oeuvre on toasts. Choose a foie gras without veins.
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Lamb Pie with Mushrooms
This recipe is economical and can be served hot or cold with a green salad. An excellent way to delight yourself without too much work in the kitchen. Use the leftovers from a leg of lamb along with its vegetables, and make sure it is at room temperature before starting. Use chanterelle and wood hedgehog mushrooms.

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