It was a nice day and a nice meal (a wedding supper), but does someone teach caterers to write like this, and if so, does it affect how and what they think to cook?
To start: Basil crust chicken Caesar salad with grain mustard croutons
To follow: Seared duck breast, wild mushroom boulang’re, red wine jus and caramelised shallots
To finish: White chocolate and pistachio cr’me br’l’e with peppered strawberries