Normandy

Calvados

France

Courseulles-sur-Mer

Chef Alexandre made an amazing dinner for my family during a vacation in Bayeux.  I have a dairy allergy, which can be difficult in France, but Alexandre was most accommodating!  All the food was delicious and crafted with great attention to detail.  He even made me a special dessert for my birthday.  He was courteous and easy to communicate with.  The meal and the experience was a highlight of our trip.  I would highly recommend Chef Alexandre to anyone! Merci! 

Chef Alexandre made an amazing dinner for my famil

Chef Alexandre is terrific. We were a group of 14 on a family vacation. Chef Alexandre worked with us to plan a menu of locally inspired dishes. The food was exquisite and artfully presented. Chef Alexandre is very accommodating and easy to work with. We had a great time and highly recommend him. 

Chef Alexandre is terrific. We were a group of 14 

Chef Alexandre Monin catered a wonderful evening of fine food and wine for my wife’s 60th birthday which we celebrating in France. They came to the house where we were staying, set up cooked the wonderful meals and tidied away when done. Great quality and great service.

Chef Alexandre Monin catered a wonderful evening o

With nearly 20 years of experience, including over 12 years as a Head Chef, my career has taken me from the beaches of Deauville to Belle-Île-en-Mer, passing through Le Havre, Corsica, the French Riviera, the Alps, Switzerland, and many other destinations.These diverse and enriching experiences have not only refined my expertise but also fueled my passion for authentic cuisine, rich in flavors and diverse techniques.Today, I am proud to bring this expertise to my home region of Calvados and Normandy, while remaining available to travel according to your needs.
A Tailor-Made, Flexible, and Personalized ServiceWhether you dream of an intimate dinner or a more elaborate event, I adapt to your budget, your preferences, and the specific nature of your project.Through smooth communication via my website, we will design together a unique, fully personalized menu.
Hassle-Free LogisticsI am prepared to handle all situations: I bring all the necessary tableware and small equipment with me. You will have no constraints, as I can provide everything needed to ensure a complete and tailor-made experience.Only large equipment that cannot be transported must be available on-site. Everything else is fully taken care of.
My Strengths• Seasonal cuisine highlighting fresh, local, and high-quality products 
• A talent for surprising your palate with unique flavors 
• A professional yet warm approach, with total flexibility to meet your expectationsFor events requiring table service, my partner—an experienced waitress who is fully fluent in English—can also join me to ensure impeccable service.
My Vision of CuisineFor me, cooking is much more than a profession; it is a true passion. Every day, I strive to surpass myself, and the greatest reward remains the smiles of my clients.If you are looking for a creative chef who listens carefully and can meet your most precise expectations, feel free to contact me.Together, we will turn your event into an unforgettable experience.





















Warm gourmet regards from Normandy <h1>“Gastronomic” Menu</h1>4-course experience 
€120 / person
<h3>Menu Selection</h3>1 starter, 1 main course, and 1 dessert per person 
Same choice for all guests
<h3>Trilogy of Surprise Gourmet Amuse-Bouches</h3>
<h2>Starters</h2>• Scallop and wild salmon tartare with Mont-Bazillac pearls 
• Baby leaf salad with buffalo mozzarella and crunchy seasonal vegetables 
• Poached egg, wild mushroom cream, and black garlic toasts 
• Line-caught sea bass ceviche with coconut milk, ginger, and coriander 
• Beef fillet tataki with ponzu sauce 
• Foie gras with apple and cider chutney 
• Gourmet-style deviled egg with smoked duck breast, freshly grated truffle, and lamb’s lettuce (Chef’s selection) 
• Trilogy of salmon gravlax with wild garlic cream 
• Land &amp; Sea plate: foie gras &amp; smoked salmon
<h2>Main Courses</h2>• Turbot fillet with citrus beurre blanc 
• Slow-cooked lamb shank with honey-reduced jus 
• Cod fillet meunière-style with saffron cream 
• Seasonal vegetable risotto with wild mushrooms and freshly grated truffle 
• Norman beef fillet with Bordelaise sauce 
• Grilled line-caught sea bass with garlic and fine herb cream 
• Duck breast with raspberry-reduced jus 
• Monkfish tail with beurre monté and heirloom tomatoes 
• Slow-cooked veal fillet with Vallée d’Auge sauce
<h2>Desserts</h2>














• Strawberry tart with pistachio cream 
• Vanilla millefeuille with salted butter caramel 
• Chocolate fondant with hazelnut ice cream 
• Summer fruit pavlova with coulis 
• Pistachio crème brûlée 
• Profiteroles with grand cru chocolate sauce 
• Norman apple tartlet with salted butter caramel 
• Vanilla and strawberry ganache with Breton shortbread 
• Grand cru Saint-Domingue chocolate mousse with nougatine and gold leaf, served with custard

Chef Alexandre's menus

Menu “ Table du Chef ” en 4 séquences