OCEAN PRESENTATION II

Summary

1. Type of the restaurant and localisation

2. Presentation of the menu

3. Presentation of the technical specifications sheet

4. Wine pairings

5. Conclusion

Bistronomic restaurant

Type of restaurant :

Our restaurant

Guadeloupéa's Menu

Starters :

Main Course :

Dessert :

Banana tree flower overflowing with seafood

Parcels of shrimps served with a spicy sauce

Scallop gratin and christophine

Blanc manger coco

Tart tatin with christophine, honey and soft spices

Passion fruit sorbet, chocolate fondant, coconut rock

The Technical Spefications sheet:

vanilla powder

sugar

gelatin

coconut milk

The ingredients

condensed milk

Ramekins

Plastic spatula

Digital scale

Mixing bowl

Ustentils

Sauce pan

White wine,late harvest, gewurztraminer, banyuls

The Wine Pairings: