Immersive Canapés
Refined flavours, imaginative presentation and moments of theatre, created to engage the senses and bring each event to life.
Crafted to Engage the Senses
More than a canapé, each creation is designed as a complete experience. Refined flavours, unexpected textures, bespoke serving pieces and elements of theatre come together to create moments guests remember.
A Glimpse into the Collection
The following creations offer a glimpse into our immersive canapé collection. Each piece has been designed to surprise, engage and spark conversation, with many more creations and bespoke concepts available.
Autumn Harvest
Chicken liver terrine with candied walnuts, green apple gel and red endives on brioche toast
Pomodoro
Olive oil sponge cake with clarified Amela tomato jelly, basil pesto, tomato tartare and, micro basil
Mysterious Forest
Handcrafted sesame cone, smoked duck, duck mousse, mashua, butternut pumpkin emulsion, chestnut crumble, and woodland aromas
Presented on: Luesma Y Vega
Nature's Landscape
Presented on: Pieter Stockmans
The Pillow Collection
Presented on: Raynaud
The Stage
Liquid Stone
Watermelon and grapefruit consommé encased in white chocolate and cacao butter, unveiled amidst rolling dry ice
Coquille
Tartelette de coquilles Saint-Jacques Hokkaido, scallop ceviche, yoghurt pearl, black truffle & sand carrot
Honmaguro
Hand - cut blue fin tuna, lightly dressed in yuzu, soy and sesame, presented on a crsip rice cracker, garnished with micro herbs
Presented on: Raynaud
The Stage
Presented on: Raynaud
The Stage
Presented on: Raynaud
The Stage
Forest Vibes
Wild mushroom tartelette with a truffle crémeux , fragrant morel jelly, and wild mushroom duxelles
Summer Sea
Poached Fine de Claire oyster with yuzu curd, salted Japanese cucumber, shiso powder, and summer savoury petals
Quince
Quince curd and whipped Persian feta with cultured crème fraîche, roasted pistachio, and tangerine gem marigold
Presented on: Raynaud
The Stage
Presented on: Raynaud
The Stage
Presented on: Pieter Stockmans
The Frame
Chef Tim Meijers
“Each canapé should do more than taste exceptional. It should create a moment, spark curiosity and become part of how the event is remembered.”