PRIVATE CHEF MENU by chef Rémy Coste

Salmon gravlax my way

Carpaccio of scallops, basil, candied orange

Small cod, smoked cream, coppa crumble

Skate ballotine, puffed capers, brown butter

Semi-cooked tuna, creamy avocado, spicy soy sauce with herbs, pickled vegetables

Beef tataki my way (red pesto and satay) 

Perfect egg, lentil risotto with white alba truffle

Beet caviar, asparagus, parmesan foam 

Duck gravlax, creamy butternut 

Perfect egg, breast confit in meurette sauce

Mushroom ravioli, truffle sauce and duxelle de petits paris

Low temperature duck breast, mashed potatoes with truffles, full-bodied juice with seasonal mushrooms

Perfect egg, breast confit in meurette sauce, mushrooms and buttered wholemeal bread

Low temperature veal, creamy seasonal vegetables, meat gravy

Poultry ballotine in a pistachio and parsley crust at low temperature, casserole potatoes, reduced poultry jus

Cod confit with lemon, pasta al limon, seasonal side dish

Ballottine of steamed ray wing, white butter sauce, puffed capers, seasonal side dish

Semi-cooked tuna, creamy avocado, spicy soy sauce with herbs, pickled vegetables

Smoked halibut on young spinach leaves, white butter, perfect egg

Home-matured truffle Brie

Crunchy chocolate
Or
Red berry dessert
Or 
cheescake like a cigar
Or
Red fruit sabayon
Or
Blancmange with red fruits