Classic French Bakes and Charcuterie by Chef Clive Fernandes
From complex Pâté En Croute to golden, freshly baked brioche, these classical French preparations bring refined, soulful artistry to your table.
The top of my Pâté En Croute, showcasing the intricate pastry work and the rich, dark aspic set within the vents. This is a true labor of love.
A cross-section of the Pâté En Croute, revealing the mosaic of lamb, poultry, and pork, studded with Armagnac-soaked prunes and apricots.
A slice of Pork and Duck Pâté served with a bright tomato gastrique. A classic French starter that showcases deep, developed flavors.
A beautiful spread of freshly baked, flaky croissants. I believe in the importance of good bread and pastry as part of a complete dining experience.
Golden, glistening rosemary and sea salt brioche rolls, fresh from the oven. The perfect accompaniment to any meal.
A freshly baked loaf of brioche, showcasing a perfect golden-brown crust. This rich bread is versatile and can be used for both savory and sweet dishes.
A member of my team expertly stretching flatbread dough by hand, a crucial step for achieving the perfect texture.
Adding a potato parmesan espuma to a freshly baked flatbread topped with jackfruit "meat." A modern, creative take on pizza.
The best part: a bite of the holy basil flatbread, showing the fluffy crust and delicious toppings.
Using a whipped cream dispenser to create the light, airy potato parmesan espuma for the flatbread.
About Classic French Bakes and Charcuterie
The Pâté En Croute you see here is a rigorous exercise in technique, featuring a mosaic of lamb, poultry, and pork encased in hot water duck fat pastry. Because the aspic must set properly and the pastry needs to maintain its structural integrity, I require a lead time of 48 hours for these orders to ensure the components reach their full flavour potential.
French charcuterie is about respect for the ingredient. When I prepare a Pâté En Croute for a dinner in Bengaluru, it is not simply about assembling meats; it is about managing temperature, fat ratios, and the patience required for a clean slice. The dough, made with rendered duck fat, provides a crunch that contrasts with the richness of the filling.
Beyond the savoury, my focus on classical French techniques extends to the bakery. I do not take shortcuts with bread. Whether it is a buttery brioche roll or a multi-layered croissant, the fermentation process dictates the final texture. For private dinners, I bring this dedication to your venue, ensuring that every element—from the Poultry Tea Aspic to the final crumb—is handled with precision.
These items are not just starters; they are a conversation. A table set with house-made charcuterie and warm, fresh bread invites guests to slow down and appreciate the details. If you are planning an event where food is the centrepiece, I offer these items as part of a tailored menu, designed to fit your specific guest list and atmosphere. Whether you need a grazing table filled with house-made pâtés or a sit-down meal accompanied by warm, freshly baked bread, I ensure the quality remains consistent with the standards I maintained in professional kitchens abroad.
Clive Fernandes
I am Chef Clive Fernandes. My approach to French baking and charcuterie is rooted in the training I received abroad, refined by a passion for feeding people here in Bengaluru. I do not believe in cutting corners; I believe in the patience required for a perfect crust and the soulful complexity of a well-made pâté.
Looking for a different culinary experience?
Explore other private dining themes and catering services I offer.
More from Fine Dining Catering by Clive Fernandes
More services by Clive Fernandes