Chef Alice Huard

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Dolce Vita

Name: Dolce Vita
Cuisine: French
Ingredients: Seasonal Amuse-Bouche; Knife-Cut Beef Tartare with Soy-Confit Egg; Sea Bream Carpaccio with Castelas Olive Oil and Kaffir Lime; Grilled Cuttlefish with Squid Ink Risotto; Orecchiette with Prawns; Selection of Fine Cheeses; Caramel Craquelin with Honey Cream

Experience the sweet life with a menu that offers rich and flavorful options, each dish carefully crafted for a memorable dining experience.

french

italian

modern

Indication of Chef Alice Huard's skills and specialties

Experience the sweet life with a menu that offers rich and flavorful options, each dish carefully crafted for a memorable dining experience.

Seasonal Amuse-Bouche

A delightful seasonal amuse-bouche to start your meal.

Knife-Cut Beef Tartare with Soy-Confit Egg

A finely chopped beef tartare served with a rich soy-confit egg.

Sea Bream Carpaccio with Castelas Olive Oil and Kaffir Lime

Thin slices of sea bream dressed in premium Castelas olive oil and fragrant kaffir lime.

Grilled Cuttlefish with Squid Ink Risotto

Tender grilled cuttlefish served on a bed of rich squid ink risotto.

Orecchiette with Prawns

Pasta orecchiette tossed with succulent prawns in a savory sauce.

Selection of Fine Cheeses

A curated selection of fine, aged cheeses, showcasing regional flavors.

Caramel Craquelin with Honey Cream

A delicate caramel craquelin filled with a light cream infused with honey from Provence.

Book this menu

Chef Alice Huard offers the following booking options for this menu. Imagine having a private chef cook these menus during your birthday, wedding or other special event.

Mealbox

Available as luxurious mealbox for delivery. You just need an oven.

Cooking Workshop

Courses are available as cooking workshop. Learn from the best

Private dining

Chef Alice Huard can cook this menu on location for you and your guests

Recipe video

Courses are available as recipe video. Learn how to cook this menu yourself

About Chef Alice Huard

Based on the magnificent Côte d'Azur, I offer my services in villas in the region, bringing a touch of sophistication and refinement to every event. My cuisine is characterized by the use of fresh ingredients, carefully selected for their quality and flavor.

Other menus by Chef Alice Huard

These menus are also offered by Chef Alice Huard. 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 Alice Huard

PLAISIR

French

A versatile menu offering fresh seasonal ingredients, with choices in each course for a personalized dining experience.- Seasonal Amuse-Bouche- Asparagus with Pancetta and Prosecco Sabayon- Gently Poached Sea Bass with Vierge Sauce- Cheese Selection- Pavlova- Baba au Rhum

Wagyu Rossini

Fusion

Experience an exquisite fusion of Japanese and French culinary artistry with the finest Wagyu beef, foie gras, and delicate flavors.- Seasonal Amuse-Bouche- Red Tuna Sashimi with Foie Gras and Sweet Honey Sauce- Blowtorched Wagyu Nigiri Rossini with Nori Belt- Wagyu Beef Soba Noodles with Soy-Infused Egg- Chocolate Craquelin with Gold Leaf and Nori

Vegetal

French

A refined vegetarian menu that emphasizes the natural flavors of fresh, seasonal ingredients, complemented by a selection of fine cheeses and a delicate dessert.- Seasonal Amuse-Bouche- Tomato Carpaccio with Olive Condiments- Pea and Mint Velouté with Confit Egg- Mushroom Ravioli with Truffle Cream- Troffie Pasta with Morels and Green Asparagus- Selection of Fine Cheeses- Raspberry Craquelin with Lemon Sorbet

INITIÉ

French

Indulge in a sophisticated culinary experience featuring truffle-infused scallops, lobster ravioli, and a perfectly cooked beef filet.- Seasonal Amuse-Bouche- Scallop Carpaccio with Truffles- Lobster Ravioli in Bisque- Beef Filet with Jus Corsé- Cheese Selection- Profiteroles with Provence Honey- Selection of Crackers

Beach Club Lunch

French

Experience a relaxed yet refined beachside lunch with a choice of vibrant starters, fresh seafood mains, and indulgent desserts.- Bouillabaisse Cappuccino or Pea Velouté- Sea Bream Carpaccio or Lobster Roll- Pavlova or Rum Baba