Indication of Chef Mathieu Abribat's skills and specialties

A vibrant summer menu celebrating fresh produce, local seafood, and creative French cuisine. Choose one each:

Espuma de Cassoulet Amuse

A playful cassoulet espuma with Île de Ré wild salt.

Cucumber Gazpacho with Trout

Chilled cucumber gazpacho with local trout and smoked paprika.

Vegetable Market Inspiration Starter

A creative starter inspired by the freshest market vegetables.

Black Mullet Ceviche & Tomato

Ceviche of black mullet, heirloom tomatoes, verbena jelly, sesame seeds.

Fresh Goat Cheese & Burnt Avocado

Farm goat cheese, burnt avocado, shallot rings, raspberries, Malabar pepper.

Noire de Crimée Tomato, Cacao & Fruit

Noire de Crimée tomato, cacao, pineapple, Mara des bois strawberries, basil oil.

Seared Squid & Marinated Vegetables

Seared squid, quick-marinated vegetables, yuzu, linden honey.

Sautéed Organic Vegetables & Olive Confit

Sautéed organic vegetables, Kalamata olive confit, sourdough chips.

Marinated Beef Tataki & Potato Crunch

Marinated beef tataki, crispy potatoes, garden shoots.

Raspberry Tartare & Vanilla Cream

Raspberry tartare, vanilla cream, buckwheat shortbread, verbena sorbet.

Grilled Peaches & Rosemary Sabayon

Grilled peaches, rosemary sabayon, Savoie biscuits, raw cacao nibs.

Cherry Tomato Clafoutis & Fresh Cream

Cherry tomato clafoutis, raw cream, lemon balm, grated turmeric.

Book this menu

Chef Mathieu Abribat 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 Mathieu Abribat

The Chef goes straight to the taste

Other menus by Chef Mathieu Abribat

These menus are also offered by Chef Mathieu Abribat. They can be adjusted to your taste and dietary preferences. Convinced by these example menus and looking for a private chef for a special event? Book Chef Mathieu Abribat