Cordon Noir Dinner

Saturday the 26th September 2015
Kuala Lumpur

Malaysia


Dunia preparing that superb Cordon Noir Induction Dinner

Fingerfood:

 

- Prawns in a homemade Creme Fraiche Dressing, served on spoons


- Mini Potato-Patties with smoked Salmon and Trout Caviar

 
Executive Gourmet for Scotland Paul Henderson, the Host Klaus Stapman, Dolly, my self,
Mae Ho, Prof. Walter Wong and the Chef for a great Night Dunia Stabman

Drinks: Champagne

 

 

Starters:

 

- Blini with Avocado-Mousse, Caviar and Quailegg, accompanied by chilled Vodka



- Stuffed Squid, mediterranean style with sauteed Zucchini, black Olives and Garlic


Soup:

 

- Seafood soup with fine Fish and Prawns, seasoned with Safron and Fennelseed

 

Drinks: Chardonnay

 

Jochen, Paul, Walter & Mae 

Main Dish:


Dunia explain making of the superb Spaetzle Pasta.

 

- Traditional German Beef Stew with Mushrooms, homemade German Pasta (Spaetzle) and braised
  red Cabbage

Klaus open and serving that outstanding Tempranillo

 

 

Dessert:

 

- Strawberry-Triffle

 


Coffee, Mini-Chocolate Cake and Williams eau de vie ( Water of Life )


Welcome to Cordon Noir 
from left to right at Induction at Maison Stapman
President and  Founder Jochen Kern, Professional Gourmet Dunia Stapman 
and Executive Gourmet for Scotland Paul Henderson



Congratulation with Prof Walter.Dolly Kern Mae Ho and Klaus Stapman


a small souvenir from the founder for  the whole group including the Commis Kamsul
Dunia and Klaus thanks for a superb Saturday night.



THANKS STAPMAN'S