MY NETWORK NEWS

Chef coste️ 4 weeks ago

I'm back ;)

Chef coste️ 4 weeks ago

Lunch with friends

Chef coste️ 1 month ago

Gravlax and Sabaillon with red fruits

Chef coste️ 1 month ago

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

Chef coste️ 2 months ago

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

news.fr

Cergy-Pontoise. An almost perfect dinner with Rémy Coste

On the occasion of the presentation of his new menu, the chef of…

Chef coste️ 2 months ago

let's go

Chef coste️ 2 months ago

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)

Chef coste️ 3 months ago

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

Chef coste️ 3 months ago

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

Chef coste️ 3 months ago

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

Chef coste️ 3 months ago

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

Chef coste️ 3 months ago

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

Chef coste️ 3 months ago

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

Chef coste️ 3 months ago

Another version of salmon gravlax

Chef coste️ 3 months ago

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

Chef coste️ 4 months ago

Be the first to rate us on Trustpilot! trustpilot.com/review/chefcoste.fr

Chef coste️ 4 months ago

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

Chef coste️ 4 months ago

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

Chef coste️ 4 months ago

Thank you it's always a pleasure 😘

Chef coste️ 4 months ago

To finish the rooster egg caviar, basic

Chef coste️ 4 months ago

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

Chef coste️ 4 months ago

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

Chef coste️ 4 months ago

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

Chef coste️ 4 months ago

A basic at home the shallot flank steak

Chef coste️ 4 months ago

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

Chef coste️ 5 months ago

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

Chef coste️ 5 months ago

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

Chef coste️ 4 months ago

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

Chef coste️ 5 months ago

Hum Perigord

Chef coste️ 5 months ago

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

Chef coste️ 5 months ago

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

Chef coste️ 5 months ago

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

Chef coste️ 5 months ago

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

Chef coste️ 5 months ago

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

Chef coste️ 5 months ago

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

Chef coste️ 6 months ago

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

Chef coste️ 6 months ago

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

Chef coste️ 6 months ago

Short visit to a timeless place, the Parisian brasserie LIPP

Chef coste️ 6 months ago

Cap white #cergypontoise

Chef coste️ 7 months ago

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

Chef coste️ 7 months ago

Salmon gravlax with lime

Chef coste️ 7 months ago

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

Chef coste️ 8 months ago

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

chefcoste.fr

Chef Rémy Coste, private gourmet chef at home

A private chef at home or high-end caterer, Chef Coste…

Chef coste️ 8 months ago

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

Chef coste️ 8 months ago

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

Chef coste️ 8 months ago

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