Menus

  FIRST COURSES

Warm goat cheese encased in flaky pastry served on a bed of lettuce and topped with a truffle dressing of parsley and shallots

Sunshine plate, Succulent melon, cured ham, fresh figs and basil

Escargot from Burgundy baked with garlic butter and parsley

Italian tri-colore - a delight to behold on three levels - gazpacho, mozzarella mousse, and a creamy blend of arugula and leek, parmesan, sun-dried tomatoe with a truffle dressing

Salad of fresh baby spinach topped with a warm cheese souffle of Comte

Moules Marinière - mussels cooked with white wine shallot parsley garlic butter creme fraiche

Authentic french onion soup with all the trimmings, succulent melted gruyere crouton

veloute of mussels with fennel and mushrooms

Ginger marinated shrimp, avocado and grapefruit salad with a sesame herbed dressing

SECOND COURSE

Duck breast prepared in a lavender honey sauce with puree of potatoe and celery root

Fillet of Royal Sea Bream, with sauted vegetables, beurre blanc sauce with Saffron of my friend Olivier Reboule

Leg of Lamb from "SISTERON" roasted in its own juices with herbes de Provence served with luscious Gratin of potatoes, and roasted provencal tomatoes

Lapin, roasted leg of rabbit topped with a whiskey sauce, and served with potatoes and carrots slow cooked in its own juices

Roast tenderloin of beef, with black peppercorn/cognac sauce or a creamy roquefort sauce

Veal Marengo, Veal shoulder roasted with tomatoes, mushrooms, garlic, onions, potatoes, carrots and broccoli

Tenderloin of pork, mustard tarragon sauce, Darphin potatoes (a crepe of potatoes, cheese and onions) " ooh la la "

Succulent Halibut poached in a lettuce leaf, two tiers with a vegetable stuffing and served with a garlic white wine butter saffron sauce

Scallop saute in a deglazed saffron sauce served on a bed of basmati pilaf rice and julienne of vegetables, peas

CHEESE COURSE 

A delectable assortment of best French cheese on platter

Roasted "bleu de bresse" (mild blue cheese) served on a crisp salad with truffle dressing

Warm goat cheese salad, served on toast with fig marmelade, peanuts and a sesame honey dressing

DESSERTS

Tarte Tatin - "only found in France" warm carmelized apple tarte with fresh cream from Normandy

Toms' cake - Chocolate ice cream cake flambe with grand mariner

Smooth and Creamy Chocolate Mousse

A seasonal crumble - fruits of the season, almonds, pistachio, served with vanilla or almond ice cream

Poire Belle Helene - a lovely poached pear served with homemade chocolate sauce and almond slices

Profiteroles - miniatures home baked cream puff shells with vanilla ice cream and topped with succulent chocolate sauce, whipped cream and slivered almonds

Lucy's pie - Crunchy apple pie, creamy caramel sauce and vanilla ice cream

Tarte Citron - A mouthwatering lemon tarte with meringue

Misnestrone of fruits - a mixture of seasonal fruits marinated in its own juices served with homebaked paper-thin almond cookies

Strawberry Pie, sweet purée of rhubarb, vanilla ice cream

Price includes :

Shopping and all ingredients including bread Preparation on-site of your meal that day Everything, from sauces to dessert, is made fresh from scratch. Service at table and clearing performed by myself Tidying up of the kitchen

Prices, service included, vary depending on the number of people :

95 €  per person for 8 or more

100 €  per person for 7

109 €  per person for 6

120 € per person for 5

140 € per person for 4

168 € per person for 3

225 € per person for 2

Options :

Children's Menu :

For children up to 12 years old

30 € per child

Children's meals are served before the adults if possible

Example : Melon, Ronald's chicken pasta cheese sauce, Strawberries juice

Option for children to eat Adult selection - smaller portions - 50 euros per child

To reserve a meal :

Choose a menu A starter, a main dish, cheese and a dessert With or without appetizers. The same menu is prepared for all guests.
Choose any additional options
Contact Me by e-mail.

How to participate in your dinner preparation :

Your Chef offers you the possibility to participate in the preparation of the meal, while learning new cooking techniques as well as showing you new ways to present your meal or decorate your table. (See Cooking classes).