Name: Gourmet Elegance
Cuisine: French
Ingredients: Leek & Foie Gras Delight; Cod & Salmon Mosaic; Tarragon Glazed Veal; Strawberry in Three Textures

France

Auvergne-Rhône-Alpes

Loire

Saint-Étienne

<p style="border: 0px solid rgb(217, 217, 227); --tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; --tw-rotate: 0; --tw-skew-x: 0; --tw-skew-y: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-pan-x: ; --tw-pan-y: ; --tw-pinch-zoom: ; --tw-scroll-snap-strictness: proximity; --tw-gradient-from-position: ; --tw-gradient-via-position: ; --tw-gradient-to-position: ; --tw-ordinal: ; --tw-slashed-zero: ; --tw-numeric-figure: ; --tw-numeric-spacing: ; --tw-numeric-fraction: ; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(69,89,164,.5); --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-shadow: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-shadow-colored: 0 0 transparent; --tw-blur: ; --tw-brightness: ; --tw-contrast: ; --tw-grayscale: ; --tw-hue-rotate: ; --tw-invert: ; --tw-saturate: ; --tw-sepia: ; --tw-drop-shadow: ; --tw-backdrop-blur: ; --tw-backdrop-brightness: ; --tw-backdrop-contrast: ; --tw-backdrop-grayscale: ; --tw-backdrop-hue-rotate: ; --tw-backdrop-invert: ; --tw-backdrop-opacity: ; --tw-backdrop-saturate: ; --tw-backdrop-sepia: ; margin-bottom: 1.25em;">Born on February 11, 195... (the same day as Paul Bocuse), Chef Jean-Jacques Daluz grew up with a mother who was a true cordon bleu and a grandmother who was a cook in a castle. The kitchen was always filled with the aroma of garlic and olive oil, and the midday sun reflected off the copper pots hanging over the fireplace, where the vine branches crackled and turned red to fuel the spit. In the beautiful land of Pagnol and Giono, he began his career at Restaurant Alexandre, working as a sous-chef under P. Alexandre - a colorful character and excellent professional who taught him a lot. This was followed by three years on cruise ships, from Africa to North America, through the Middle East and South America, during which the chef had the opportunity to see the world while practicing his profession under exceptional conditions. He then stopped in Annemasse, where Chef Daluz began his career as a head chef. The restaurant Le Chanteclerc (**) at the Negresco Hotel in Nice was another unforgettable experience. This journey naturally led the chef to open his own restaurant in 1980 on the heights of Saint-Étienne, where he spent 15 wonderful years. Chef Daluz then turned to teaching, a new and enriching path that allowed him to participate in gastronomic weeks in Morocco with his friend G. Lassausaie (2 Michelin stars) and to serve as a judge for "one of the best craftsmen in France" in 2007. As a member of the "Disciples of Escoffier," Chef Daluz strives to pass on his values through his everyday teaching.</p><p style="border: 0px solid rgb(217, 217, 227); --tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; --tw-rotate: 0; --tw-skew-x: 0; --tw-skew-y: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-pan-x: ; --tw-pan-y: ; --tw-pinch-zoom: ; --tw-scroll-snap-strictness: proximity; --tw-gradient-from-position: ; --tw-gradient-via-position: ; --tw-gradient-to-position: ; --tw-ordinal: ; --tw-slashed-zero: ; --tw-numeric-figure: ; --tw-numeric-spacing: ; --tw-numeric-fraction: ; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(69,89,164,.5); --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-shadow: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-shadow-colored: 0 0 transparent; --tw-blur: ; --tw-brightness: ; --tw-contrast: ; --tw-grayscale: ; --tw-hue-rotate: ; --tw-invert: ; --tw-saturate: ; --tw-sepia: ; --tw-drop-shadow: ; --tw-backdrop-blur: ; --tw-backdrop-brightness: ; --tw-backdrop-contrast: ; --tw-backdrop-grayscale: ; --tw-backdrop-hue-rotate: ; --tw-backdrop-invert: ; --tw-backdrop-opacity: ; --tw-backdrop-saturate: ; --tw-backdrop-sepia: ; margin-top: 1.25em; margin-bottom: 0px;">Semi-finalist for M.O.F 2018 in Avignon</p>

Vaucluse asparagus with foie gras from Gers, Bellota chips, and a chorizo veil, served with a velvety spinach sprout soup.

Asparagus Bellota with Foie Gras and Chorizo

Mediterranean chapon and half a European lobster tail, cooked to perfection, served in a crispy rice basket with lobster grapefruit pepper jus on wakame seaweed.

Lobster and Chapon with Chive and Timut Pepper

Lamb fillet topped with basil pesto and herb crust, served with a warm spiced wine sauce in an all-butter puff pastry.

Lamb Fillet with Pesto and Spiced Jus

Homemade blue cow’s cheese with wild pepper from Madagascar and pink berries, served on a seasonal salad with warm vinaigrette, brioche, gingerbread, and citrus.

Spiced Blue Cheese

A refreshing sorbet (raspberry or strawberry) in a cat’s tongue tulip, served with crushed meringue, red fruit compote, Tahitian vanilla mascarpone cream, and a choice of red fruit or Wolkamer lemon coulis.

Seasonal Fruit Sorbet in a Tulip with Vanilla Cream

An exquisite journey through French gastronomy, showcasing luxurious ingredients like foie gras, lobster, and lamb, complemented by artisanal cheeses and a delightful seasonal fruit dessert.

French

private chef

catering

weddings

Gourmet French Experience

A delicate leek emulsion with a ball of duck foie gras, spiced bread powder, tomato water, and basil oil.

Leek & Foie Gras Delight

Slow-cooked cod and wild Scottish salmon in a saffron fish stock, garnished with garlic and chive cream, served on a vegetable biscuit.

Cod & Salmon Mosaic

Heart of veal cooked sous-vide, with a crispy Guanciale crust, tarragon glaze, and porcini gnocchi.

Tarragon Glazed Veal

A multi-textured strawberry dessert with crispy meringue, strawberry compote, strawberry sorbet, mascarpone cream, and a sesame tuile cage.

Strawberry in Three Textures

Indulge in a refined dining experience featuring a luxurious veal main course, a delicate leek amuse-bouche, and a stunning strawberry dessert.

gourmet