Vanessa enjoys adding a retro 70’s spin to her menu while still keeping it modern and fresh. Using French cooking techniques and seasonal vegetables to add colour and texture, her menu features: a selection of canapés; soup of artichoke, parma ham, garden roots and nuts; finely crumbed classic chicken kiev with confit garlic and lightly dressed autumn coleslaw; and a delicious pumpkin, orange and brown sugar pie.
An Autumn Dinner Party
Seasonal French cooking with a 70’s spin
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