Private Chef at Home
Seasonal menus
Menu
Printemps
Chef's suggestions
Green asparagus from Isle sur Sorgue, parmesan cream and country ham
Confit Lamp from Provence whith cumin, carrots and citrus fruits
Luberon strawberries, roasted almonds Chantilly, vanilla ice cream
Suggestions
du moment
Marinated Trout, avocado and crunchy vegetables
The Gambas in green asparagus salad, lemon green and sauce yogurt
Pan fried foie gras, peas and kumquat, fried onions
Thousand leaves of vegetables confit chêvre and smoked breast with basil
Sea bream carpaccio, horseradish cream, wild herbs, white sesame
Ventoux Porc, corn cream and asparagus, black sesame sauce
Catch of the day, wasabi lettuce, black rice and yuzu
John Dory roasted with thymes, carrots passions, cumin sauce
Veal filet, chard stuffed, old fashioned mustard sauce
Turbot rôti au beurres noisette, mousseline de pomme de terre et ciboulettes, beurre blanc
Menu
Végans
Betterave et tofu Fumé de Goult , endive et noix fraîche
Semoules aux épices légumes de printemps, bouillon d’algues et yuzu
Trilogie de Carottes, agrumes et coriandres
Carpaccio d’ananas confit sorbet citron vert
Suggestion
DESSERTS
Balsamique strawberry, panna cotta basil and pistachio
Candied apple crumble, creamy ginger and granny smith
Pineapple whith green lemon, coconut espuma and sorbet
Le Trois chocolat Croustillant, glace agrumes
All the menus offered are customizable and will be adapted according to your desires, your tastes and your possible diets (allergy, religion, etc.). Feel free to contact me for any additional information.
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