Days 28-29.4

Planning and planning to Chateau The Grande`s restaurant new recipes to business buffee and a´la carte.
Several salads and main portions for crimps, chicken, fish, vegetables, cheese, smoked salmon, potatoes
and all curry out today.
Tomorrow we will make same quantity different meat main portions from moos, duck, pork, beef and fish.
To every foods also fine hot sauces.
As you see, in Vologda, all my  time table changes... but not bad for me.

 salmon with yellow fish sauce

Got fish on ratatouille bed

 Brie salad, basil vinegrette

 Crimps-fusilli salad with chili sauce

Smoked salmon salad and roasted paprika

Balcamico marinated vegetables to buffee

Fresh vegetables salad with stawberry vinegrette