MEnu suggestions

3 COURSE MENU $95

Truffade scrambled Eggs, creamy Ceps sauce

Chicken breast, buttery Polenta with Thyme, charred Broccolini

Dark chocolate molten baby cake, Raspberry coulis, whipped Cream

VEGETARIAN (VEGAN AVAILABLE)

Broccoli & Carrot soup, smoked Cheese, smoked Paprika

Pumpkin saffron risotto, smoked Aubergine, Spinach quiche

Apple & Pear Louis cake, burnt meringue, Orange Caramel coulis

4 COURSE MENU $125

Buttercup soup, Pancetta, Honey, Ginger, Comté cheese

Snapper, Cauliflower rice, glazed Carrot, Yuzu & Lemon beurre blanc

Venison steak, Potato Puree, Mung beans, creamy Porcini Mushroom sauce

Desserts trio: Creme Brûlée, Dark Chocolate mousse and mini Lemon meringues

VEGETARIAN (VEGAN AVAILABLE)

Onion soup, burnt Broccoli, smoked French Cheese, Garlic baguette

Cabbage stew with Apples, Beetroot, pickled Eggs, red wine sauce

Stinky Epoisses cheese baked and grilled, fried croutons, salad

Semifreddo with flambé Banana, Raisins, Redberry coulis

5 COURSE MENU $150

Foie gras (goose or duck) on Brioche toast, onion jam, wine jelly

Quiche Lorraine with an organic Mesclun salad served with a Shallot vinaigrette

Bouillabaise (seafood tomato chowder & fumet, flambé with Pastis, Potatoes, rouille mayo)

Angus beef eye fillet, braised Pumpkin, Pommes Dauphines, fried Lettuce, demi-glace sauce

Crepe Suzette flambé with Cognac, Orange Butter, Lemon Tart, Salted caramel, Lemon Sorbet, Mint

ANY SPECIAL DIET MENU ON DEMAND - MID WINTER MENU ALSO AVAILABLE

Wine pairing advice offered on simple request with any menu

Free quotes and free visit at your place

Extras

Matching wines and soft beverages, to share

Assorted cheese & nuts platter, to share

Assorted cured meats platter, to share

Assorted seasonal fruit basket, to share

Fresh baguettes, loaf or brioche, to share

Cooking with love and conscience

With a strong preference for everything organic, I also use plant-based and biodegradable products as much as possible and avoid processed items and plastic. In case you want to make bookings much in advance, refer to the existing menu and simply know that some ingredients might change. My menus are based on you and produce seasonality with no compromise on my level of service.