Canape カナッペ

"Canape" is a French word, it can be mean "Hors d'oeuvre" or "Amuse-bouche",

it specially comes in a bite size and perfect for a cocktail party.

 

Last week, I was honored to work with my boss, Chef Garth Welsh, Director of Culinary of W Guangzhou, to help him make some of his creations for our VIP guests. 14 different types of savory canapes.

(Get to know more about Chef Garth, here is the video on youku优酷! →"Summer Food That Wows")

 

Sugar Cured Beef, Celery Jelly (left), Scallop, Cauliflower Jelly, Chive Gremolata (middle),

Scallop Ceviche, Watermelon (right)

   

Seared Scallop, Seaweed, Yuzu Jelly (left), Prawns and Chicken Pate, Sliced Papaya and Chili Jam (middle), Chilled Crab Salad, Sliced Mango, Tamarind (right)

  

Spiced Tuna, Pickled Beetroot and Feta (left), Oyster, Cucumber Jelly and Caviar (middle),  Vanilla Cured salmon, Sweet Corn Jelly and Salmon Roe(right)

 

Salmon Tartar, Tomato Consomme Jelly (left), Ginger Tuna, Avocado Puree and Radish (middle), Lobster, Mango Jelly and Mango Chili Coconut Salsa (right) 

 

Asparagus, Quail Egg and Hazelnut (left), Beetroot Jelly, Yogurt and Garlic Chip(right) 

 

 

Making those Canape was not really a Japanese thing but I felt that the process of making those 2cm² sized delicate canapes had so much in common with Japanese cuisine or any other cuisine I guess...

Pay attention to details, paring the flavors to each individual dishes, mixing the different types of textures together to one dish....etc

 

All those Canapes can be used in Japanese "Zensai" appetizer, just change the spices and seasonings, like thymes, chervils, fennel and basils, to Japanese flavors, like miso, oba leaf, soy sauce and wasabi. 

It was very good opportunity for me and my team to learn something different but so much in common. 





 14 types of Canapes ready for the Tasting of VIP event



 Plus 7 types of sweet canape from pastry kitchen (left), Savory canapes for tasting (right)

 

  

P.S. Those pictures below are another canapes Chef Garth has created prior to the ones he and I made last week. 

 

Spinach, Dried Cherry Tomato (left), Pickled Beetroot, Labne, Hazelnut Dukkah (middle left),

Sugar Cured Beef, Celeriac Remoulade (middle right), Pigs’ Cheeks, Pea Custard (right)

 

Smoked Salmon Mousse, Horseradish (left), Spiced Rare Roast Lamb, Cucumber, Tzatziki (middle left), Rillette of Duck, Foie Gras, Cognac Jelly (middle right), Vanilla Cured Salmon, Mussel Salad, Lemon Cream (right)



 

 Date Tarts (left), Crab Salad, Avocado, Flying Fish Roe (middle left), 

Peach and Almond Crumble (middle right), Chocolate Caramel Tarts (right)

 Lime and Ginger Tartlets (left), Espresso Panna Cotta (middle left),

Spiced Blueberry Compote Meringue (middle right), Orange Crème Reverse (right)