The meal will begin with Canapes A L'Amiral as the meal's sole hors d'oeuvre, followed by a rather rich cream of barley soup. Fish follows next, with a poached salmon served with mousseline sauce and cucumbers and later by Fernandes' favourite filet Mignon Lili.
Then will follow palate cleanser in form of 'Punch rose' in order to give the taste buds a breather between the next French culinary onslaught that's called Chicken Lyonnaise, served with chateau potatoes, minted green pea timbales and turnip puree. And finally a Pavlova Mion, topped with melon and raspberries as dessert.
