There is some confusion about the difference between a private chef and a personal chef: some people use the terms interchangeably. We would usually describe someone as a personal chef if they cook meals from the client's own food in the client's home, sometimes to...
Stunning Recipes From Mikael Spiced Chocolate mousse & hazelnut Praline Ingredients For 4 For the chocolate mousse 180 g dark chocolate, minimum 70% cocoa solids, chopped 3 eggs, separated 1 tsp ground cinnamon, plus extra to serve ¼ tsp ground allspice ¼ tsp chilli powder 250 ml double cream For the...
Le Croquembouche also Known As Piece Montee What is the secret of success of this “Decorative dessert consisting of choux pastry and crystallized fruit or other confectionery items arranged in a cone and held together by a caramel sauce? As described in the Oxford Dictionary. No doubt...
The Secrets Of Patisseries Brought To You By Le Frog Chef Mikael Perret shares his secrets...
Catering FAQs With Le Frog How does the wedding world compare with working in a Michelin-Starred restaurant? it's more personal, but the pressure is even higher. A wedding is a once-in-a-lifetime event so there's no margin for error. Top menu trends for 2016? British food & Old Classic are...
How does a restaurant get into the Michelin guide? Le Frog is an event catering company par excellence. In order to keep abreast of the competition, continuous improvement is how we thrive. It is good for continued custom and, throughout the West Country, we offer a wealth of...