Wednesday, January 7, 2009



On behalf of all of us at La Bonne Cuisine, Happy New Year 2009!

We had such a wonderful year in 2008. It started out slow but it ended up awesome. We created a lot of new recipes. Our best seller for the year was our 7 hours braised beef for sure. Oh, and the Coconut mousse in a Mini Mona Lisa Dark Chocolate Cup was a hit.

Eduardo, our Chef de Cuisine and myself spent a lot of time developing molecular recipes. That was a lot of fun Just imagine that you can make any liquid solid, and any solid liquid… imagine the possibilities! So we came up with a fantastic Apple Caviar. I invite you to request this with your next Duck Raviolis order…to die for!

Sebastien, our awarded designer became crazy with the grand opening of the California Academy of Sciences as he created magnificent designs to compliment the museum: Floating trays with Salmon Mousse in the African Hall, Willy Wonka style Candy Gardens for the kids events, Transparency Station with custom made plexi-glass buffet topped with a Clear tomato and Cucumber Gazpacchio in test tubes…

Angela succeeded to make all our new staff so happy and welcomed that they want to be part of our core team. This is great because as our as our amazing events get bigger, so must our core team!

How will 2009 be? Well I guess we don’t know but it looks bright from our side. It appears that lots of brides and grooms are getting engaged and are hiring our company for their most important day. We love brides at La Bonne Cuisine. As a reminder we offer Courtesy Tasting of our cuisine for all of you getting married so don’t hesitate..Chardonnay is in the fridge and ready for you .

I’ll let you go now. Look for one of us to give you details or fun things happening at La Bonne Cusiine on a weekly basis blog if we can !!

Again BONNE ANNEE