Shrimps and Scallops Seviche (V)

 

Mediterranean vegetables tarte tatin topped with goat cheese , fry basil   Served with green oil dressing (V)

 

Duo of tuna and salmon tartare

 

Plate of fresh and smoked salmon

with avocado, beef and cherry

tomatoes and yellow pepper confit

 

chargrilled sea scallops in coconut milk and saffron sauce

         

      Hot foie gras with prune sauce  and

      red port reduction with toasted Brioche 

 

         Haloumi and sun-dried tomatoes salad with spinach, watercress rocket and black olive

 

 

 

 

 

 

        Dessert

For any occasion and any event such as Dinner party, business dinner, romantic dinner for 2, cocktail party and other receptions, your private chef home catering services can offer delicious variety of dishes and menus.

Here are some of our suggested dishes, but you can ask us for any dream dishes you have in mind

 

 Main course

                             Starters

Private Chef MENUS

        Fresh fruits salad

 

         Lemon crème brulee

 

        Passion fruit pavlova

 

         Chocolate  fondant 

 

         Lemon and chocolate tarte

         and mix fruits

         in champagne jelly

 

          Apple crumble with rhubarb   

         confit vanilla ice crème and

         whisky shot with fruits

                             Soups

Creamy  butternut squash soup with glazed chestnuts (V)

 

Corn and coconut milk soup (V)

 

Cold Gazpacho soup (V)

Chicken breast stuffed with lemon confit and mint leaves served with potatoes gnocchi, Paris mushroom roasted Salsify, and pearl onions

 

Grilled salmon with leek fondue sauce

 with black lentils, ginger spinach

and fresh salad

 

  Duck breast with figs sauce

    with sweet and sour red cabbage

    parsnips and fondant potatoes

 

    Fresh tuna in oriental spice and French mustard, teriyaki sauce with  aubergine, melted camembert, spring rice

    and fresh been on leek leaves

 

    Lamb chops with its gravy

   Served with roasted potatoes

   and vegetables of the season

 

Choucroute de la mer

  white cabbage with vegetables

  fish and sea food Brittany style

 

  Sea bass, Mediterranean vegetables

with black olive

  and Provencal tomato sauce

 

mix vegetables wrapped in filo paste (V)

 

Butternut squash staffed

   with ratatouille (V)

 

Aubergine deep fry

  and mix roasted vegetables (V)

ERWAN PUEL

Your Private Chef

Amuse Bouche

Blanco Gazpacho (V)

 

Ginger Shot with melon and tomato (V)

 

Seared Foie Gras with apple chutney on toasted brioche

 

Lobster and Crab bisque shot with Provencal croutons