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


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



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