Velvet Cloud Yogurt in an Embassy Dessert
Last night in the Irish Embassy in Paris, Kevin Dundon of Dunbrody House in Wexford created and cooked a private dinner hosted by Tourism Ireland and Bord Bia for French media entitled “Diner en Vert”. Given the week that is in it, the menu included a selection of Irish Food producers including, Sofrimar Seafood, Goodherdsman Beef, Goatsbridge Trout, and we were honoured to be one of the chosen producers.
Velvet Cloud yogurt was used in the dessert in a Lemon Tart bavarois with yogurt crisps.
