PRIVATE CHEF MENU by chef Rémy Coste

SEASONAL MENU

This seasonal menu is updated regularly based on seasonal products.
it is a menu example that I will adapt according to your desires and your budget.
Quote request

From 59 € depending on the number of services and products

Surprise (adapted according to the chosen menu)
Salmon gravlax my way

Scallops and prawns in a lobster sauce

Small cod, smoked cream, coppa crumble

Skate ballotine, puffed capers, brown butter
Beef tataki my way (red pesto and satay) 

Perfect egg, lentil risotto with white alba truffle 

Berlingo of foie gras, shallot jam

Duck gravlax, creamy butternut 

Mushroom ravioli, truffle sauce and duxelle de petits paris
Low temperature duck breast, mashed potatoes with truffles, full-bodied juice with seasonal mushrooms

Low temperature veal, creamy seasonal vegetables, meat gravy

Low temperature poultry ballotine, casserole potatoes, reduced poultry juice

Cod confit with lemon, pasta al limon

Smoked halibut on young spinach leaves, white butter, perfect egg
Candied cherry tomatoes, tomato jelly with red pesto, parmesan espuma
Crunchy chocolate
Or
Red berry dessert
Or 
cheescake like a cigar

Private chef | Seasonal home menu | Rémy Coste, home chef

Private chef | Seasonal home menu | Rémy Coste, home chef

Private Chef

How it works ?

Menu

We make contact and together establish a menu corresponding to your aspirations 

D-day

I arrive about an hour before going to the table with the menu that I finalize in your kitchen

Service

The service and plate dressing are provided in all discretion with service staff if necessary

End of the service

Cleaning is provided and the service ends, you can enjoy your guests in peace

Be called back

Fill in your name and phone number so that I can call you back as soon as possible
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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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