Soiree Suisse: A Night at the Museum
We had the distinct honour to partner with Rose Francis Events at a “Soiree Suisse” at the fantastic Design Museum in Kensington. We served 500 esteemed guests, all eager to be immersed in Swiss culture and a first class approach to sustainability alongside some culinary delights at this exclusive event hosted by the Swiss Embassy.
The stunning backdrop of the Design Museum enhanced the ambience created by a playlist of Swiss melodies and a live performance by Swiss artist Kings Elliot.
As you might expect, some fine Swiss cheese and chocolate featured alongside a specially prepared menu to celebrate the “Forest” theme for the event. Along with His Excellency, we really spoiled the guests with dishes full of some of our favourite London ingredients.These included Acton’s finest - La Latteria’s ricotta, Moxon’s salmon from their Wimbledon smokehouse, London honey from Bermondsey and yarrow grown in our own “garden” in Battersea.
We set up a cheese station to display the amazing Kaltbach range of their excellent Gruyere, Emmentaler and Creamy varieties all of which have matured in the 22 million year old Kaltbach Cave.
Our menu for the night, in keeping with the theme, saw canapés and bowls served on leaf and wooden trays dressed with moss and twigs and our edible forest just had to feature.
You’ll see from Harry Pseftoudis’ fantastic pictures that the venue and the food looked stunning. Big thanks to Light Motif for the event dressing and Lavender Green Flowers for their amazing blooms.
Canapes
‘Forest Floor Parfait’
Mushroom parfait, nori cracker, pickled brown beach, quince jelly, Gartons garden yarrow
‘Acton Ricotta and London bees’
La Latteria ricotta, chilli and orange fermented hot London Honey, seeded cracker
Beef on Rösti with bearnaise sauce
Bowls
‘Squash Risotto’
Ancient grain risotto, squash puree, squash seed pistou, squash skin crumb, chive oil, nasturtium
‘Nordic Salmon’
Moxon’s hot smoked salmon, shaved fennel, dill and horseradish creme, rye bread croutons, pickled cucumber, foraged sea herbs
‘Tea Smoked Duck’
Assam smoked duck breast, gochujang spiced slaw, peanut rayu, purple shiso
Dessert
‘Edible Forest canapés’
Mini edible pots with raspberry and verbena flavours, served circulating on a bed of chocolate soil, with edible moss, chocolate stones and mushroom meringues, chocolate twigs.
"It’s always a pleasure working with Rose, and doing it all again at the Design Museum was a treat! We know a thing or two about Swiss food from our alpine days, so it was great to help bring the clients' and Rose's vision to life with our food!”
Jimmy Garcia
Founder of Jimmy Garcia Catering
