Time:  6:30pm to 8:30pm
Venue:  Studio Ballroom
Price per Person:  US $ 100.00 incl. Tax & Service

During the opening Reception visiting Master Chefs and special Guest Chefs will showcase their food and our Beverage sponsors their respective Beverages.

The Chefs will also sign their respective Cookbooks, which will be on sale that evening. All proceeds of this sale will be allocated towards the International Food & Beverage Forum’s Scholarship program.

Opening Reception
November 19, 2004

Feuilles d'endives, remplie de crème de roquefort aux noix et aux figues
Gérard Vié

Foie gras lollipop
Hans-Henrik Välimäki

Seared scallops, potatoes crushed with spring onions and a light herb cream
Frederic Filliodeau

Crab Cakes with Herb Remoulade
Walter Staib

Mesquite Smoked Pistachio Crusted Chicken Lobster
With Fire Roasted Salsa
Raimund Hofmeister

Duck breast with freshwater crayfish
Heinz Lauer

Saddle of Lamb “Bocuse d’or”
Léa Linster

Green tea diamonds with white chocolate ganache and raspberries
Nicolas Bernardé

The Genuine Swiss Chocolate Mousse
Reto Mathis

Banana Pistachio Strudel with Rum Raisin Sauce
Rudi Sodamin

Acacia Apple Tart Tatin, Sour Ice Cream and Roasted Nuts

Warm Lavender Cake, Black Berry Honey Jus
Carlos Salazar