Karen and Peter Webster are the Chefs / Proprietors of Bouquet Garni. During their training in Paris, France, the grand chefs under whom they mentored were very particular in ensuring each dish prepared was made with passion. Most importantly it had to have FLAVOUR. Tasting each dish before serving your guests is always a must. A traditional French method to enhance flavour of soups and sauces is through the use of a Bouquet Garni.
Bouquet garni: a bundle of aromatic herbs enveloped in leek greens; used to flavour soups and sauces.
A bouquet garni often consists of parsley, thyme and bay leaves. Its composition may vary according to the locale and the nature of the dish.
We, at Bouquet Garni , believe it is the extra special little touches, such as the bouquet garni, which make the difference in the quality of our food offerings. Respect for traditional cooking methods and diligence in preparation elevates the taste of the final product, making a significant difference to you – the discerning gourmand. Thus our name was created.