Chef Sebastien Landrin
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Springtime Plates: A French Seasonal Journey
A vibrant French menu celebrating spring with fresh vegetables, seafood, and refined meats.
Indication of Chef Sebastien Landrin's skills and specialties
ShareA vibrant French menu celebrating spring with fresh vegetables, seafood, and refined meats.
Daurade Royale Starter
Sea bream with cucumber, radish, peas, anchovy praline, and rich jus.
Brandade Ravioli Starter
Salt cod ravioli with yellow carrots, haddock cream, lemon butter, and confit lemon.
Squid Daube Main Course
Red squid stew with confit root vegetables and pearl onions.
Grilled Octopus Main Course
Lacquered and grilled octopus with fondant potato, civet jus, and confit garlic.
Stuffed Red Mullet Main Course
Stuffed red mullet with courgette mousseline, grilled courgettes, bouillabaisse jus, and rouille.
Veal with Grilled Pineapple Main Course
Veal with eggplant caviar, mini courgettes, peppers, tomatoes, grilled pineapple, and wild garlic condiment.
Mushroom-Stuffed Chicken Main Course
Chicken stuffed with mushrooms, broccoli purée, bimi broccoli, green vegetables, and olive jus.
Pork Fillet with Artichoke Main Course
Pork fillet with artichoke mousseline, confit artichokes, pork jus, almond and chili condiment.
Roasted Beef and Bone Marrow Main Course
Roasted beef and bone marrow with Arlette potato, potato mousseline, and Meurette sauce.
Green Gnocchi Side Dish
Green gnocchi with pea cream, green vegetables, and seed granola.
Book this menu
Chef Sebastien Landrin 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 Sebastien Landrin
Gourmet and Creative
Other menus by Chef Sebastien Landrin
These menus are also offered by Chef Sebastien Landrin. 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 Sebastien Landrin