AIVP is cooking up a great 2018!
On returning from the winter break, the AIVP team took part in a cookery-themed team-building exercise! Under the expert guidance of head chef Régine, they prepared (and then enjoyed) a two course menu.
- Verrine of courgettes alla Milanese
- Carpaccio of Saint Jacques with mandarine
- Verrine of Périgord lentils
- Mango and foie gras samosas
Veal medallions in wild mushroom and foie gras cream sauce, with mashed potato.
The culinary challenge was a fun experience, and an effective bonding exercise for the whole team that will stand them in good stead for the busy year of work ahead.