MENUS

As I use seasonal ingredients, my menus vary from one month to the other. Their price depends on ingredients cost and starts at $90 per person for a three-course dinner.

Please contact me so we can discuss your tastes and budget and I will come back to you with a detailed menu and pricing proposal accordingly.

Menu examples
 

Portobello veloute, truffle oil and walnuts and thyme scones

Crispy shrimps in filo dough, dill savory chantilly, roelump eggs and lime

Roasted bay scallops in lentil, leek and pancetta creamy broth, 

Baby spinach, homemade "duck ham", orange, pomegranate and pistachio salad

Rucola salad, roasted butternut squash and cranberries, warm apple cider vinaigrette

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Porcini Boeuf bourguignon, caramelized onions, lardons and steamed fingerling potatoes

Homemade duck confit, beluga lentils and beet puree and shallot confit

Osso buco, citrus gremolata and pasta

Pork loin in creamy curry and coconut sauce, carrots, snow peas and crispy noodles

Hard apple cider chicken fricassee, morels, caramelized apples and herb pilaf rice

Seared beef tartar, lime basmati rice, fresh herb salad and thai sauce

Poached halibut, creamy potato puree and warm herb vinaigrette

Roasted cod, lemon risotto and calamari broth

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Ginger ice cream profiteroles and warm dark chocolate sauce

Individual apple "tarte tatin" and spice infused chantilly

Roasted figue panna cotta and crispy tuiles

French crepes suzette, orange and Grand Marnier butter

Chocolate mousse, coconut cream in a glass and rochers coco

Dark chocolate tart, kiwi mint salad and vanilla ice cream

Citrus tart and raspberry skewers