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PRIVATE CHEF SAMPLE MENUS

private chef south of france
  • HAWAÏAN TUNA POKE
    Avocado, seaweed, macadamia nuts, sesame seeds, red quinoa, pineapple, ginger, poke dressing.
  • WATERMELON FETA AND HEIRLOOM TOMATO SALAD
    basil, mint and extra virgin olive oil dressing
  • ORGANIC CHICKEN SKEWERS
    lemon and turmeric Greek yogurt dressing, quinoa risotto
  • Roquette balsamic and pumpkin seeds
  • Local artisan cheese and summer fruit platter
  • BURRATA
    Black truffle, green zebra tomato,
    Extra virgin olive oil, and fresh basil
  • SEARED SEA SCALLOPS
    Saffron & zucchini Risotto
    Roasted bell pepper coulis and candied lemon zest
  • SLICED KOBE BEEF TENDERLOIN
    Aged Port wine reduction
    Black truffle mashed potatoes and seasonal baby vegetables
  • DARK CHOCOLATE LAVA CAKE
    Raspberry sorbet and Madagascar vanilla crème anglaise
  • SCOTTISH SALMON GRAVELAX
    Cured with Russian vodka, beetroot and dill
    Marinated vegetables, avocado, fresh herbs, roasted almond
  • LE CROQUE-MONSIEUR REVISITED
    Roquette salad and whole grain mustard vinaigrette
  • TARTE TATIN
    Salted caramel coulis and crème fraiche
  • RAW SEA BASS CEVICHE
    Fennel, yuzu and passion fruit vinaigrette
  • SEARED SCAMPI
    Flambé with Cogac Xo, rosemary and garlic aioli
  • LAMB LOIN
    Caramelized onions, piquillos demi-glace and ratatouille casserole
  • TIRAMISU
    Biscuits rose sponge fingers, Raspberry and Champagne
  • CHICKEN AND MUSHROOM “Vol au Vent”
    Mornay Sauce, roquette salad and demis glaze dressing

or

  • WARM GOAT CHEESE MEDALLION
    Thyme honey, roasted pears, nuts and mesclun salad
  • TRADITIONAL BEEF BOURGUIGNON
    Mash potatoes with artisanal butter, braised vegetables

or

  • SOUS-VIDE SALMON FILET
    Champagne and leak sabayon
    Vegetable wok, lobster and safron risotto
  • CRÈME BRULÉE
    Bourbon vanilla and Iranian pistachio
  • Coffee, tea and macarons
  • Mini lobster rolls, saffron mayo
  • Scottish smoked salmon on a blinis, Greek Tzatziki
  • Sweet potatoes velouté, truffle oil and roasted sesame
  • Eggplant caviar and Amazon rainforest sweet mini pepper tartelette
  • Cherry tomatoes and bocconcini skewers, pesto verde
  • Mini burgers of preserve duck, walnuts mustard
  • Tigers praws, mild garlic and teriyaki emulsion
  • Croque monsieur bites
  • Tuna tataki, black sesame and virgin sauce
  • Little NYC hot dog
  • Iceland smoked salmon on a blinis, chive and wasabi chantilly
  • Smoked duck breast wraps, Sichuan pepper and cream cheese
  • Goat cheese, preserve black cherry, roasted sesame and gingerbread lollypop
  • Foie gras and caramelized green apple mini crème brulée
  • Cherry tomato and piquillos little tarte Tatin