Menu Dégustation 2016
For bespoke options, adapted to your taste and budget, choose from:
. Shorter Menu – Select 6 courses from list
(Trou Norman is included)
– With Wine Paring
. Full Menu – All dishes are included
– With Fine Wine Pairing
Wine pairing upon request.
Minimum 4 guests.
If you prefer a 7-course meal, just pick and choose the dishes you would like on your menu.
Because of the extended list of dishes and many long preparations, I will require a minimum of two full days, depending on the number of guests.
The first day will be dedicated to shopping for all necessary ingredients, and bringing it to your residence.
On the morning of the event, I will require to be at your property to start preparing.
Make sure the kitchen is clean and tidy so that I can start cooking as soon as possible, and that you have sufficient space in your fridge.
To supply an immaculate and once-in-a-lifetime service,
1 butller/waiter may be necessary for dinner parties of 4-6 guests, and 2 butlers/waiters for 8-12 guests.
If you opt for a Tasting menu with wine Pairing, a sommelier may also be necessary.
Please, note that, as a matter of Health and Safety, both menus with wine Pairing will include a maximum of seven different wines.
Make this the perfect birthday present, purchase a voucher now.
T&Cs apply. Click on 'voucher' in footer's menu for further information.
Contact me today for a quote, and discuss your dietary requirements, dates, and number of guests
For every guest 1% will be donated to Sense, a national charity that supports and campaigns for children and adults who are deafblind.
Click on logo for more information.
Oyster served in its shell façon crumble, Champagne froth
Yuzu marinated Salmon, Molecular Black Caviar
Organic Alfalfa and Red Chinese Radish Sprouts
French Beans Salad with Foie Gras Shavings,
Light Garlic Vinaigrette
Raviole of White truffle
Petit-Bouillon infused with Bergamot Tea
Goat Cheese Mousse with Molecular Rocket Noodles
Walnut Pralines and Organic Cold Pressed Argan Oil
Trio de la Mer
Langoustine Poached in a light Fennel consommé,
Crayfish Flambéed with Folle Blanche, White Truffle emulsion
Grilled Tiger Prawns over a Warm Salad of Wakame Seaweed
Petit Quinoa Risotto
Sweet Teriyaki Caramelised Tofu
Silky cream of Ceps, Roasted Chestnuts
Aiguillettes of Sea Bass, Marinated baby artichokes
on a wafer thin Tomato Tart
Spicy Yuzu Sorbet and Folle-Blanche
Beef Rib Eye and its little seasonal Mushrooms
Poached Pear, Cream of Stilton and ‘Nuage’ of Walnut
Salted Caramel & Chocolate Macaroons
with Pistachio Ganache