Classic French Bakes and Charcuterie by Chef Clive Fernandes

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.