Book a Private Chef
Finalise Booking
Starter
Crab tartare napoleon, kadaif pastry, asparagus and coriander
First Course
Roasted lobster with half-salted butter, and carrot and pear curry
Second Course
Iberian pork “plumas” glazed with spices and honey, with creamy vitelotte sweet potatoes
Dessert
Williams pear and speculoos cookie mille-feuilles, bourbon vanilla ganache and pear sorbet
Service description
The Chef will contact you to agree on the time of arrival and changes to the menu as per your preferences, and to learn about your kitchen and equipment, as well as about any dietary restrictions, to ensure the best possible experience. When the date comes, the Chef will arrive at the agreed time with all the necessary ingredients, will prepare and serve the meal, and clean the kitchen in the end. By Alain Delage
