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  • Food Styling

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    Martina Miño
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    The document provides a menu with 6 dish options including classic and contemporary selections. The options feature main ingredients paired with complementary sides and sauces, such as beef in a white wine sauce served with pilaf rice, caramelized onions and mushrooms or pigeon served in a dark wine sauce with spinach and puff pastry. Other entrees listed include chicken with tapenade vegetables in a creamy stock and a chicken risotto with asparagus, bacon and cheese.

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    The document provides a menu with 6 dish options including classic and contemporary selections. The options feature main ingredients paired with complementary sides and sauces, such as beef in a white wine sauce served with pilaf rice, caramelized onions and mushrooms or pigeon served in a dark wine sauce with spinach and puff pastry. Other entrees listed include chicken with tapenade vegetables in a creamy stock and a chicken risotto with asparagus, bacon and cheese.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    718 views1 page

    Food Styling

    Uploaded by

    Martina Miño
    The document provides a menu with 6 dish options including classic and contemporary selections. The options feature main ingredients paired with complementary sides and sauces, such as beef in a white wine sauce served with pilaf rice, caramelized onions and mushrooms or pigeon served in a dark wine sauce with spinach and puff pastry. Other entrees listed include chicken with tapenade vegetables in a creamy stock and a chicken risotto with asparagus, bacon and cheese.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 1

    DELICIOUS EXAMPLES

    CLASSIC

    CONTEMPORARY

    Blanc de VeauBeef-White Wine SaucePilaf Rice-Caramelized Onions- Mushrooms

    Foie Gras Apple CrackerFramboise-. Foie Gras

    PIGEON-DARK WINE SAUCE-SPINACH-PUFF PASTRY

    TAPENNADE-CHICKEN-POTATOE-CARROT-TOMATOE CONFIT- PARSLEY-CREAMY STOCK

    ESPARRAGUS RISSOTO-CHICKEN-BACON-CHEESE-CHICKEN JUS

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