BON APPETIT

My goal is to create an experience designed to make you happy

Contact me to book a free visit at your place to create your menu

Sample Menu Autumn 2019

Appetizers

Cheese Soufflé with your favourite cheese VG

Buttercup & Turmeric soup, fried Parsley, garlic bread VG

Ceasar Salad, Lettuce, Tomatoes, Bacon, Croûton, Parmesan

Pumkin Latte, a hot and creamy Velouté with smoked Paprika VG

Onion Soup French style, with smoked Emmental and Garlic bread VG


Entrees

Corn and Red Onion Fritters, with a homemade Tomato Coulis VG

Fresh fish fillet with or without skin, steamed vegetables, sauve Vierge

Orecchiette with Broccoli, pan fried Mushrooms, chilli flakes, Parmesan VG

Apple and Witloof salad, walnuts, Cider vinaigrette, roasted Figs and Fig vinegar VG

Scallop & Scampi ceviche with Lime-Coriander-Chilli dressing, Crotini, Ginger Mayo


Mains

Tarragon-Spinach-Mushroom pie, Tomato-Sage sauce VG

Bavette steak, Shallot sauce, Ratatouille, Lard Sautéd Potatoes

Chicken fillet with a Balsamic creamy sauce, steamed green Vegetables

T-bone, confit garlic, Kumara puree, mini vegetables stuffed with Quinoa

Assortment of seasonal organic vegetables, fried and confit in oil & butter, herbs VG


Desserts

Carrot-Cardamom cake and its New York style fudge

Roasted Plum and Vanilla Custard Cake, Vanilla ice Cream, Yuzu flakes

Chocolate mousse with a Raspberry coulis, Almonds and black Olives crumble

Watermelon balls, Bayonne ham, Chili flakes, Port wine Jelly, Mint

Gluten Free, Dairy Free, Vegan and Vegetarian options available

Every day I explore local markets and keep in touch with my local suppliers, growers and producers to keep ahead of my game. With a strong preference for everything organic, I also use plant-based and biodegradable products. Reducing waste is also on top of my priorities and I tailor each menu based on produce seasonality and availability with no compromise on my level of service.