France

Ile-de-France

Hauts-de-Seine

Clichy

Aymeric est un chef attentif et soucieux de satisfaire ses clients. Il s'est montré très disponible pour discuter en amont de la préparation. Le repas était savoureux et les quantités parfaites . 
Seule remarque les frais supplémentaires (service et taxi) devraient être mentionnés dès le devis et détaillés pour plus de transparence. 

Aymeric est un chef attentif et soucieux de satisf

Ravie d'avoir travaillé avec le chef Aymeric. Très facile et sympathique et les convives ont parlé d'un dîner "royal". Merci! 

Ravie d'avoir travaillé avec le chef Aymeric. Très

<p>Chef and pastry chef at Michelin and Gault&amp;Millau level, Chef Aymeric Baloche served as the executive chef under Julien Roucheteau, Best Craftsman of France 2019. With a background in some of the finest restaurants in Paris, Chef Baloche now generously invites you to the realm of flavors. His goal is to introduce and share his culinary passions through his gourmet and bistro-style creations. His wish? To enliven your taste buds so that this convivial moment remains unforgettable.<br></p>

Crispy puff pastries with a blend of Comté and aged Gouda cheeses.

Comté and Gouda Palmiers

Layers of gravlax salmon with goat cheese, acacia honey, curry-infused beets, and rocket.

Gravlax Salmon Millefeuille

Saffron risotto with gambas, fresh vegetables, and a rich crustacean sauce.

Milanais Risotto with Gambas

A refreshing frozen soufflé flavored with Cointreau, served with a red fruit coulis and homemade nougatine.

Cointreau Ice Soufflé

A refined French dining experience with Provençal touches, combining delicate seafood, creamy risotto, and a refreshing dessert.

French

mediterranean

private chef

catering

weddings

Elegance Provençale

Crunchy puff pastry bites with a delightful Comté and Gouda cheese blend.

Crispy Comté and Gouda Palmiers

Seared scallops served with sautéed spinach and a truffle-infused jus.

Pan-seared Scallops with Spinach

Roasted duck breast glazed with honey and spices, served with crispy potato cakes and a sweet and sour sauce.

Duck Breast with Honey and Spices

Rich chocolate mi-cuit with a molten center, served with vanilla anglaise and caramel and salted butter sorbet.

Chocolate Mi-Cuit with Caramel Sorbet

A taste journey through savory French classics, featuring fresh scallops, a rich duck dish, and a comforting chocolate dessert.

Savory Delights

Smoked salmon tartare with avocado, fresh herbs, and a coriander mayonnaise.

Salmon Tartare with Avocado

Grilled aubergines with mozzarella di bufala, smoked mountain ham, and homemade rosemary tomato coulis.

Warm Aubergine Parmigiana

Tender lamb shank cooked for seven hours with Moroccan spices, served with bulgur flavored with preserved lemon and coriander.

Slow-cooked Lamb Shank with Moroccan Spices

Rich chocolate truffles with Breton shortbread, chestnut cream, and orange coulis.

Chocolate Truffle Supreme

Savor classic French dishes with a touch of sophistication, from a warm aubergine parmigiana to a comforting lamb shank and a rich chocolate dessert.

Classic French Indulgence

A basket of crispy seasonal vegetables served with an assortment of dips.

Vegetable Basket with Dips

Thinly sliced seabass with a herb-infused vierge sauce, served with crispy vegetables.

Seabass Carpaccio with Vierge Sauce

Roasted veal cutlet with creamy morel sauce, served with thick-cut fries and Provençal tomatoes.

Veal Cutlet with Morel Cream Sauce

Creamy panna cotta with pineapple, speculoos, and a crunchy Breton gavotte.

Pineapple Panna Cotta

A journey through the vibrant flavors of the Mediterranean, with a fresh seabass carpaccio, tender veal, and a light, fruity dessert.

Mediterranean Inspiration

My passion, my experience, sharing: at your service

Chef Aymeric Baloche's menus

Elegance Provençale

Savory Delights

Classic French Indulgence

Mediterranean Inspiration