Jan 03 2014

by Heidi Leon Monges

Entertaining ideas and tips – Lobster reveillon (NYE) feast

Either hosting or attending a party, this type of event always create a feel-good-mood, but when that soirée is to say farewell to a year, I think the most appropiate way to describe that feeling should be excitement; and if you pair that emotion with the right people and food, then what you have is a remarkable feast.

We enjoyed a wonderful NY´s Eve dinner at our friends JC&C place, whom went the extra mile to prepare a menu fit for kings. While C organize and created the right ambiance and decor for the house JC took charge of the kitchen.

We, the guests, did our part. We devoured the food and sipped the bubbles.


Cocktail hour>>

Hors d´oeuvres: Emmental cheese wheels & Tapenade (olives dip) palmiers ( mini rolls of tapenade spread over puff pastry )

Drinks: Caipirinhas, Champagne & Mistèle cocktail (caipis and mis cocktails recipes coming soon)


Entrée: Plateau de coquillages et fruits de mer: moules, huîtres, oursins d´mer & gambas (mussels, oysters, sea urchin & prawns platter, served with Mignonette sauce, butter and bread)

Main: Twice cooked lobsters from Bretagne* (boiled & grilled) served with lobster sauce & its coral. Veggies gratin as a side

Dessert: Chocolate mousse served with spiced caramel sauce, vanilla ice cream, praliné & chocolate chip cookie**

Wines: Pouilly-Fumé, Riesling (dry), Pinot Gris & Champagne


How it was your Reveillon (NYE)? Would you mind to share what you had for dinner?

* Lobsters from Bretagne were flown over and delivered that morning via chronopost (french express shipping and delivery).

**Dessert made by le hubs.

Filed under: Entertaining

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Aromas 'n Sabores is a canvas where we portrait healthy meals with an international spin but using local produces and what we have in our fridge.We aim to inspire your everyday by sharing recipes, travels, discoveries, some plantlove & green beauty.