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Cuisine Privée
[kwi-zeen pree-vey]
The Process:
Initial Contact
Occasion discussed: theme, timing, location, number of guests, staffing and rental needs, special requirements or requests.
Menu Selection
Menu ideas presented, discussed and agreed upon.
Site Inspection
Review of kitchen and dining facilities, china, stemware and cutlery; staff and rental item recommendations, final budgeting and agreement.
Day of the Event
Staff arrival, final food and venue preparation, guest arrivals, food service.
Cleanup
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| Seared tenderloin with port reduction & fondant potatoes |
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