Photos from Canape Class at Atelier

Here are some yummy duck pancakes I made at an Atelier class, served over a pureed plum and orange sauce and wrapped with a chive. Next to them are spoons filled tuna tartare and topped with chervil (parsley to us Americans). Behind it are alternating lamb koftas with mint sauce and wontons filled with tomato sambal (kind of like a salsa). I highly recommend investment in spoons and verrines as they revolutionize food presentation (look up on amazon.fr cuillieres and verrines- there are really cheap box kits). Can't share the recipes as they are Atelier's, but I will give you my own variation shortly.