Chantal Vechambre
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    • The Fortress of Louisbourg (NS)
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Cocktail Finger Food Style

 Savory bouchées

​BOUCHÉES, CANAPÉS, VERRINES.....
To serve at room temperature or to reheat before serving... 2dz mini by item, 1,25 $ and up by piece
  • Shooter i.e. gaspacho pineapple and yellow tomatoes or Vichyssoise (traditional white potatoes & leek French starter), butternut cream, white beans Espelette pepper cream
  • Tiny lollipops goat cream cheese rolled (cranberries, herbs, poppies, gingercake…)
  • Duck rillettes, walnuts and Espelette pepper canapés
  • Foie gras mousse and cranberries canapés
  • Shrimp and snow peas Espelette pepper bouchées
  • Soft white bread makis i.e. tapenade & red pepper, smoked salmon & asparagus, eggplant caviar, mimosa tarragon eggs Parisian style, spinach parmesan pine nuts, Brittany sardines rillettes, blue cheese walnuts mousse, cacao foie gras mousse, 
  • Verrines i.e. panzanella Italian salad, veggie salad (corn, red pepper, kale, quinoa), Thaï salad…
  • Little buckets Japanese salad
  • Verrines light salad crab-litchi
  • Bœuf Angus slices rolled, grainy Dijon
  • Cubes Crêpes Millefeuilles salmon-pepper bell-green leaves
  • Panna cotta corn, foie gras and truffle oil verrine
  • Baby potatoes cream & smoked trout, skewer
  • Almond financiers Fig & Comté cheese
  • Rolled crepes smoked beef Dijon mayonnaise
  • Salmon canapés (smoked mousse, eggs, chunks…)
  • Gingercake canapés i.e. pear-arugula-blueberries, Gorgonzola & walnuts mousse, Caramelized mango & smoked duck fillet, Chantilly foie gras, …
  • Tartlets Avocado & Lobster
  • Eggplant and mascarpone mousse, iberico and piquillo canapés
  • Verrines smoked and fresh salmon couscous or gambas Bearnaise 
  • Eggplant caviar, smoked salmon, zucchini makis
  • Lobster salad wonton cups
  • Chicken skewers mole poblano
  • Mini skewers bacon Prunes bonbons
  • Foie gras filo papillotes
  • Caramelized mango & smoked duck fillet skewer
  • Mini toasts Foie gras & candied red onion             
  • Mini Thaï crab’cakes red curry sauce
  • Japanese Beef Yakitori skewers
  • Verrines i.e. Sole & Mango, Marinade lemon scallops orange zest, salsa & tofu-ratatouille…
  • Grilled red mullets fillets & piperade spoons
  • Cappuccino avocado-parsnips-salmon eggs
  • Foie gras cream, prosciutto, candied beet
  • Lobster Madagascar vanilla soup
  • Shrimps & mushrooms Pernod sauce
  • Homard Margarita Salad (Tequila!)
  • Spoon Noix St Jacques (taille XL) & crumble gingercake and chorizo
  • Cubes Spanish chorizo tortilla
  • Pastry palmiers feta & sundried tomatoes
  • Muffins salmon-piperade or pear-blue cheese
  • Tiny Alsacian tart Flammeküeche
  • Mini puff pastry rolls Provençal olive spread
  • Rolled Bechamel crêpes, portobello-old cheddar-black cherries
  • Causa (traditional Peruvian bouchées)
  • Foie gras, black cherries profiteroles
  • Garnished crusts: chicken basquaise, Burgundy beef, or venison stew or lamb Massaman
  • Feuilletés Cod brandade & black olive
  • Mini Croque-Monsieur
  • Pumpkin espuma truffle oil and crab crumbs
  • Provence “petits farcis”
  • Verrine Lobster Traditional Acadian chowder
  • Little bowl Auvergne “aligot” (potatoes puréed with Cantal cheese) and cured ham
  • Gougères bourguignonnes (cheese savoury petits choux)
Also traditional Ontario First Nations inspiration...
  • White smoked fish mousse on bannock canapé
  • Three sisters stew: corn, squash and red beans
  • Verrines Wild rice salad, topped Manitoulain Island smoked trout
and traditional 18th Century recipes
  • «Patés d’Assiette» (tiny meat pies)
  • «Morue Sauce Robert» (cod cream sauce)
to name a few….
We accommodate your parties 
from 8 to 200 guests in the GTA area.

Ask for the whole list of our bouchées
and a quotation for the service.


Extra costs for: 
Beverage, Rental tableware, Rental venue.


​
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  • About
  • Culinary History
    • The Fortress of Louisbourg (NS)
    • Historical Workshops
    • The book >
      • Excerpt from the book
  • Consulting
  • Pics & Travels
  • Contact me