Chef Gary Elliott Poblete Pinto -MEVORA -
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MEVORA French Bistro | Four Courses
French bistro cooking in four courses with meat, fish and vegetarian alternatives. Choose one of two dishes per course for the group; dietary adjustments by prior arrangement. For 4–6 guests: €120 per person. For 7–20 guests: €105 per person. Includes menu planning, ingredients, preparation at your home, table service, and cleaning and tidying of the chef’s working area and the utensils and equipment used during preparation. Drinks, additional staff and special requests quoted separately. The prices shown apply to the plated dinner for the number of guests specified in this menu. For other service formats, we provide a personalised quote based on guest numbers, dish selection, venue, duration and the services required, such as waiting staff, tableware, equipment and setup. Before confirming your booking, we will agree with you on the services included and the total price.
Indication of Chef Gary Elliott Poblete Pinto -MEVORA -'s skills and specialties
ShareFrench bistro cooking in four courses with meat, fish and vegetarian alternatives. Choose one of two dishes per course for the group; dietary adjustments by prior arrangement. For 4–6 guests: €120 per person. For 7–20 guests: €105 per person. Includes menu planning, ingredients, preparation at your home, table service, and cleaning and tidying of the chef’s working area and the utensils and equipment used during preparation. Drinks, additional staff and special requests quoted separately. The prices shown apply to the plated dinner for the number of guests specified in this menu. For other service formats, we provide a personalised quote based on guest numbers, dish selection, venue, duration and the services required, such as waiting staff, tableware, equipment and setup. Before confirming your booking, we will agree with you on the services included and the total price.
French onion soup with bread and melted cheese
Onion soup topped with bread and melted cheese.
Warm goat cheese salad with pear, walnuts and mustard vinaigrette
Warm goat cheese with pear, walnuts and a mustard vinaigrette.
Coq au vin with mushrooms, pearl onions, carrots and mashed potatoes
Chicken cooked in wine, served with mushrooms, pearl onions, carrots and mashed potatoes.
Mini quiche with leek, Comté and chives
A savoury mini tart with leek, Comté cheese and chives.
Salmon rillettes with lemon and dill on toasted bread
Salmon rillettes served on toast, with lemon and dill.
Aubergine stuffed with ratatouille and lentils, topped with goat cheese, with thyme potatoes
Aubergine filled with ratatouille and lentils, topped with goat cheese and served with thyme potatoes.
Apple tart with vanilla cream
Apple tart accompanied by vanilla cream.
Dark chocolate mousse with red berries
Dark chocolate mousse accompanied by red berries.
Book this menu
Chef Gary Elliott Poblete Pinto -MEVORA - offers the following booking options for this menu. Imagine having a private chef cook these menus during your birthday, wedding or other special event.
About Chef Gary Elliott Poblete Pinto -MEVORA -
Personalized menus, seasonal ingredients, and elegant presentation in Hamburg