CORDON BLEU

Chef Henry Tanner

Here we are at Autocordonbleu.blog

What’s on the menu or wine list, there is a selection of starters main courses sweets soft drinks as well as beer.

My first course menu is mostly soup over time soup has gone from being water based to thick for many reasons and I chef tanner have the answer. Cream of turnip soup with croutons. Turnips soup is white as is cream, croutons are toasted before fried giving them extra crispness making the perfect soup.

My second course is what chef is going to dish. The Chinese food the Indonesian food the Indian food the Thailand food. The core skill of Henry Tanner are greats such as beef chop suey stir fry vegetable with chilli pork vindaloo Hot chicken in tomato sauce these dishes combined.

The third course is a french flan pastry with fresh fruit and cream. Pastry choice is essential and having Chef Henry choose the ingredients is part of that process. Fruit combined with the same flavour jam is key to fresh flan and the choice of different fruits measures how fruit flan is the best.