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Nesta Morgan's blog


nesta's.fest21.com, the Signature Sketch collection of caricature filmic moments in the festival community.

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Nesta's sketchbooks are full of the character and environment settings of both cinema and literary worlds, they are an original storyboard collection of festival travel sketches, with pen and paper.

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"Angelic" Amuse-Bouches at Agora Pavilion, Chef Bruno Oger prepares lunch for Jury de La Cinefondation, Cannes 2012, by Nesta

"Angelic" Amuse-Bouches at Agora Pavilion, Chef Bruno Oger prepares lunch for Jury de La Cinefondation, Cannes 2012, by Nesta"Angelic" Amuse-Bouches at Agora Pavilion, Chef Bruno Oger prepares lunch for Jury de La Cinefondation, Cannes 2012, by Nesta

THE CHEF’S TABLE BY ELECTROLUX HOSTS JURY DE LA CINÉFONDATION

Festival Jury members including two time Palme d’or Winner, Jean-Pierre Dardenne, and actress Arsinée Khanjian enjoy menu prepared by Electrolux Michelin Star partner chef Bruno Oger.

When asked how good the desserts were, Film Director Karim Ainouz said: “They were so good... Like sex!”

Set in the heart of prestigious restaurant kitchens around the world, a Chef’s Table is an exclusive culinary experience where guests are invited to dine from a bespoke menu, prepared in front of them and personally for them, by the chef.  Usually only available to close friends and connections, Electrolux is using its 90 years of expertise and its relationships with 50% of Europe's Michelin starred restaurants to open up the kitchens of some of the best restaurants in Europe, starting with the Agora.

“The Agora kitchen is fitted with Electrolux appliances and home to  award-winning chefs who use our products in their own kitchens”, said Frederique Pirenne, Electrolux PR Director Europe. “It’s the perfect place to launch The Chef’s Table as it’s a   Michelin star dining experience Bruno Oger, Amuse-Bouches des Angesthat demonstrates how we support these chefs to create culinary masterpieces for guests expecting the very best.”

The Chef’s Table by Electrolux will be open for online bookings across Europe later in 2012.

Menu

Amuse-bouches des Anges
“Angelic” Amuse-bouches

First Course
Fois Gras de Canard, Meringue au Citron et Limoncello
Fois Gras with Lemon Meringue and Limoncello

Second Course
Loup Pays sur la Peau, Asperges à l’Amande, Sauce Chablis Grand Cru
Locally caught bass with asparagus in almond and Chablis sauce

Dessert
Biscuit Mandarine Grand Marnier, Rectangle Givré Cacao Clémentine
Mandarin and Grand Marnier cake with Cocoa Frosted Clementine

Les Délices des Anges
“Angelic” Delights

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