MY NETWORK NEWS

I'm back ;)

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Lunch with friends

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Gravlax and Sabaillon with red fruits

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2 Comments

Quite a few publications lately because a lot of projects that are being done and undone both personally and professionally... While waiting for some "official" announcements, don't hesitate to come and see me on an ephemeral table d'hôte over the month July The menu changes every week https://www.thefork.fr/restaurant/table-de-mona-r737676/menu

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2 Comments

Back to my discovery menu plus some news and indeed a table that will open mid July Reservations possible from the end of the month

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16 Comments

let's go

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Superb moment at Le Domaine de Mona with in particular @stephanie von Euw and Florian OnAir, Nicolas Pontoise at the controls for an exceptional wine pairing. Thank you to my photo team and to those who support me in the submarine ;o)

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2 Comments

Shallot flank steak at low temperature, potato roll with hazelnut butter and of course shallot sauce

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1 Comments

Gilthead sea bream, tomato ricotta basil coulis, lime cream quenelle, pistachio, hazelnut butter emulsion

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4 Comments

Citrus praline cloud, yuzu dark chocolate ganache, speculoos crumble, caramel tuile and honey tuile, strawberries

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1 Comments

Landaise asparagus, Dutch espuma, tuna tataki, herb jus, kumbawa avocado, beet coulis, low temperature chateaubriand, foie gras, truffle meat jus

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1 Comments

Today I wanted to work a siphon sauce Dutch base but with orange juice, lime zest, nori hazelnut powder and pink berries Superb hot or cold with fish, scallops, asparagus, leeks

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5 Comments

Cod marble (hazelnut, nori, pink berries), grass and lime oil, lemon jelly, beetroot coulis #chefcoste #pontoise

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2 Comments

Another version of salmon gravlax

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3 Comments

Gravlax salmon, spinach guacamole, beetroot, herb oil #pontoise #gravlax #chefcoste

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Tuna tataki, avocado sorbet, creamy smoked beet, sate, #academieculinairedefrance #academienationaledecuisine #pontoise #chefcoste

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Appetizer of tomato and cucumber gazpacho The originality is due to the fact that the interior is liquid and frozen by a thin layer of vegetable gelatin So becomes liquid from the appetizer thank you @61degres for his help

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2 Comments

Thank you it's always a pleasure 😘

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To finish the rooster egg caviar, basic

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Perfect egg, caviar, beetroot, hazelnut and nori, salmon gravlax #kaviari, #caviar #salmon #chefcoste

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Perfect egg, caviar, beetroot, hazelnut and nori, salmon gravlax #kaviari, #caviar #salmon #chefcoste

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2 Comments

Carpaccio of scallops with black air basil, candied orange and caviar #kaviari #scallops #chefcoste #pontoise

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1 Comments

A basic at home the shallot flank steak

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1 Comments

Carpaccio of scallops, salmon gravlax, cod with da dashi emulsion

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1 Comments

Pistachio and truffle pork tenderloin, tatin-style turnip and full-bodied truffle jus

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7 Comments

Cod fillet, coppa crumble, nori, cream of peas #cod #peas #chefcoste

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4 Comments

I rarely make desserts so for once here is a Blanc manger, gariguette tartare, strawberry and mint coulis, lime #blancmanger #strawberry

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4 Comments

Hum Perigord

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5 Comments

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6 Comments

Scallop carpaccio with basil and candied orange Salmon gravlax, creamy avocado and beetroot, spicy herb sauce Cod confit with lemon, tagliatelle, nori and hazelnut crumble #academieculinairedefrance #cergypontoise #cod #salmon #saintjacques

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7 Comments

Salmon gravlax, cod confit, low temperature pistachio supreme #gravlax #supremepoultry #cod #cergypontoise

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Tomato burrata my way, tomato tartar jelly and balsamic #academieculinairedefrance #academienationaledecuisine #tomatemozzarella #chefcoste

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1 Comments

Fine tart, candied shallots, coppa and perfect egg #oeufparfait #chefcoste #entree #cergypontoise

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1 Comments

Looking for caterer in the 45 for the month of May Please send

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Scallops with hazelnuts and norie, herb coulis, ravioli with black prawn radish, beetroot foam

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Other plate Other dressing we adapt Perfect egg and breast and shallot confit in meurette sauce

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Perfect egg and breast confit in red wine sauce #oeufmeurette #chefcoste #oeuf

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2 Comments

Short visit to a timeless place, the Parisian brasserie LIPP

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Cap white #cergypontoise

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1 Comments

It smells like an aperitif #chefcoste #cergypontoise #pontoise #traiteur

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Salmon gravlax with lime

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Smoked halibut on a bed of spinach with lobster sauce #pontoise #cergypontoise #chefcoste

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The https://chefcoste.fr site, new interface for browsing, requesting information, menus, all more adapted to mobile platforms which ultimately represent 70% of users

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Ceviche of sea bream and smoked sea bream with basil, soy wakame, lemon and candied oranges, sechuan pepper

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Salmon gravlax, avocado cream, parsnip mousse quenelle, herb salad and roasted hazelnuts

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Box lunch mode, low temperature stuffed skate wing, brown butter, shallot spinach, roasted spleens and glazed carrot

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343 Posts
845 Followers

Remy Coste

Private Chef, Events, Culinary Academy of France
Find here some original creations
https://link.v1ce.co.uk/remy-coste

I'm back ;)
Lunch with friends
Quite a few publications lately because a lot of projects that are being done and undone both personally and professionally... While waiting for some "official" announcements, don'n'n' come and see me on an ephemeral table d' from JulyThe menu changes every weekhttps://www.thefork.fr/restaurant/table-de-mona-r737676/menu
let's go
Shallot flank steak at low temperature, potato roll with hazelnut butter and of course shallot sauce
Gilthead sea bream, tomato ricotta basil coulis, lime cream quenelle, pistachio, hazelnut butter emulsion
Citrus praline cloud, yuzu dark chocolate ganache, speculoos crumble, caramel tuile and honey tuile, strawberries

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French toques and the national cooking academy
French Toques
It gives pride of place to culinary demonstrations and to the realization of gastronomic events, general public or professional.
National Cooking Academy
By relying on know-how, products, traditions, recipes, people
Culinary Academy of France
Defend, Improve, Transmit the French Culinary Art in the world, these are the vocations of this Academy.
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