Name: Gourmet Menu with Elegant Flavors
Cuisine: French
Ingredients: Truffled Scrambled Egg in Shell; Roasted Gambas with Citrus and Chlorophyll Emulsion; Sous-Vide Duck Foie Gras with Nectarine; Pan-Seared Fish with Pea Emulsion; Roasted Aubrac Veal with Green Asparagus; Deconstructed Lemon Tart; Chocolate Choux with Hazelnuts; Assorted Macarons

France

Occitania

Hérault

Montpellier

C'était génial ! Merci pour tout, pour votre gentillesse, votre professionnalisme, votre adaptation. Le repas était excellent. Je recommande vivement David et sa compagne. Discret, souriant et à l'écoute. Il s'adapte entièrement à vos goûts. Bref un régal ! Merci Chef

C'était génial ! Merci pour tout, pour votre genti

Parfait! Tous mes invités ont été enchantés par la qualité du repas, mais aussi par la gentillesse et sympathie du chef et son assistante. Nous avons eu un service impeccable avec un rendu de la cuisine parfait. Tout a été laissé extrêmement propre.  

Parfait! Tous mes invités ont été enchantés par la

Très aimable et convivial. Repas très bon. Je recommande vivement !
Merci David pour une bonne soirée !

Très aimable et convivial. Repas très bon. Je reco

David discovered cooking through his grandmother and fishing through his grandfather, so it was only natural for him to begin a culinary apprenticeship at the age of 16. After working for several years in various establishments, including 4-star hotels and Michelin-starred restaurants such as La Tour D'Argent in Paris and Le Pavillon Le Doyen in Paris, David has gained extensive culinary expertise and developed his own creative style. Born in Brittany, David has a particular fondness for fish, as well as forgotten vegetables like parsnips, Jerusalem artichokes, and tuberous parsley. His cuisine is based on the quality and freshness of products according to the seasons, but most importantly, he believes in respecting the ingredients.

Delicate salmon tataki with tangy gel and refreshing basil juice.

Salmon Tataki Amuse

Roasted prawns served with shellfish juice, citrus condiment, and wild garlic juice.

Roasted Prawns Starter

Crispy fish fillet with white butter emulsion and seasonal vegetables.

Snacked Fish Fillet Main

Choux pastry and cracker paired with dark chocolate ganache, hazelnuts, and praline.

Choux and Cracker Dessert

Experience a refined coastal dining journey with flavors that highlight the freshness of the sea and the richness of seasonal ingredients.

Fusion

modern

seafood

private chef

catering

weddings

Coastal Elegance Tasting Menu

Foccacia bread with green asparagus, avocado, and candied red peppers.

Foccacia Amuse

Creamy risotto paired with zucchini and the catch of the day, finished with a lemon emulsion.

Risotto and Zucchini Starter

Roast beef fillet with a rich mushroom cream and vegetables in olive oil.

Roast Beef Fillet Main

Candied citrus fruits with zest, meringue, Breton shortbread, and a cloud of pomelo.

Candied Citrus Dessert

Indulge in a comforting menu that brings together hearty and flavorful dishes, offering a taste of rustic sophistication.

hearty

Rustic Comfort Tasting Menu

Delicate scrambled egg served in its shell with truffle Chantilly.

Truffled Scrambled Egg in Shell

Roasted gambas with citrus condiment, chlorophyll emulsion, and crustacean jus.

Roasted Gambas with Citrus and Chlorophyll Emulsion

Sous-vide duck foie gras with thyme nectarines and soft brioche.

Sous-Vide Duck Foie Gras with Nectarine

Freshly pan-seared fish with pea emulsion and artichoke barigoule, reduced butter blanc sauce.

Pan-Seared Fish with Pea Emulsion

Roasted Aubrac veal with green asparagus, confit Agatha, mushroom emulsion, and reduced cooking jus.

Roasted Aubrac Veal with Green Asparagus

Deconstructed lemon tart with confit zest, yuzu gel, and crispy meringues.

Deconstructed Lemon Tart

Choux pastry with dark chocolate ganache, praline, and roasted hazelnuts.

Chocolate Choux with Hazelnuts

A selection of delightful macarons offered as a sweet finish to your meal.

Assorted Macarons

Experience an exquisite dining journey with a luxurious egg amuse-bouche, choice of seafood or foie gras, and a main course of either fresh fish or roasted veal. Delight in a decadent dessert selection and complimentary macaroons.

French