Menu gastronomique

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Entrées 1 - Coquilles Saint-Jacques Poêlées
 
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Entrées 2 - Homard Thermidor
 
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Entrées 3 - Pâté de Foie Gras
 
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Plats Principaux 1 - Sole Normande
 
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Plats Principaux 2 - Coq au Vin
 
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Plats Principaux 3 - Tournedos Rossini
 
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Desserts 1 - Crêpes Suzette
 
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Desserts 2 - Crème Brûlée
 
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Desserts 3 - Tarte Tatin
 
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Menu gastronomique

Infos :

Menu Gastronomique is a suite of nine movements divided into three courses- three starters , three main courses and three desserts.
Like any restaurant menu in which the diner chooses one from each course, it is intended that the conductor should choose for his performance one starter, one main course and one dessert.
This gives 27 possible permutations for a performance of the work.
The three courses consist of the following menu items:
Starters:
*Coquilles Saint Jacques (scallops) *Lobster Thermidor *Paté de Foie Gras
Main Courses:
*Coq au Vin *Sole Normande *Tournedos Rossini
Desserts:
*Crême Brulée *Crêpes Suzette *Tarte Tatin
HAFABRA MusicNº 527 ISRC BE-O89-13-00527
CompositeurBOURGEOIS Derek
Arrangeur
Style
Pour• Wind Band
Durée/
Niveau4
Code prix34

Shanghai sword dance
Japanese ninja
Louis Martinus
Louis Martinus
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