AIVP is cooking up a great 2018!

Published by  22 January, 2018 8:55 am Leave your thoughts

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.

To start:

  • Verrine of courgettes alla Milanese
  • Carpaccio of Saint Jacques with mandarine
  • Verrine of Périgord lentils
  • Mango and foie gras samosas

Followed by:
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.


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