Name: Menu Terre-Mer
Cuisine: French
Ingredients: Soft-boiled eggs with Merguez mayonnaise and trout roe; Scallop Tartare with Exotic Fruits and Coriander; Carrot-Ginger Entremet with Ballotine of Poultry and Citrus Espuma; Chocolate Hazelnut Ganache with Buckwheat Crumble and Citrus Caviar

France

Ile-de-France

Hauts-de-Seine

Nanterre

Hello, I am Johann Schöpff, a self-taught chef with a passion for cuisine that pushes the boundaries of the classic. Born into a family where gastronomy held a central place, I developed a taste for varied flavors and cooking techniques, building my skills since 2008 through practical experience and learning from gastronomy professionals. My passion lies in creating innovative dishes that combine tradition and modernity, offering each guest a unique culinary experience, combining relaxation and pleasure around carefully crafted flavors.Special skill: I can also make any menu vegan or vegetarian!!

A delicate starter with soft-boiled eggs, Merguez-spiced mayonnaise, trout roe, and a touch of truffle.

Soft-boiled eggs with Merguez mayonnaise and trout roe

A fresh tartare of scallops complemented by vibrant exotic fruits and aromatic coriander.

Scallop Tartare with Exotic Fruits and Coriander

A creative dish featuring a ginger-carrot entremet, poultry ballotine, and a refreshing citrus espuma.

Carrot-Ginger Entremet with Ballotine of Poultry and Citrus Espuma

A rich chocolate ganache with hazelnut butter, buckwheat crumble, citrus caviar, and olive oil.

Chocolate Hazelnut Ganache with Buckwheat Crumble and Citrus Caviar

A refined culinary journey blending the earth and sea, featuring delicate flavors and creative pairings.

French

Fusion

modern

private chef

catering

Menu Terre-Mer

A Moroccan-spiced beef tartare served in a delicate tartlet, with smoked butter mousse and a hint of harissa.

Spicy Beef Tartare Tartlet

Delicate veal carpaccio paired with truffle, parmesan cream, and crispy parmesan chips.

Veal Carpaccio with Truffle and Parmesan

Tender Irish veal, slow-cooked for 6 hours, served with gingered butternut and a spiced beef jus.

Slow-Cooked Irish Veal

A refreshing take on pavlova, with poached pear, pomegranate, and sage-infused whipped cream.

Pear and Pomegranate Pavlova

A rich exploration of bold flavors with exquisite cuts of meat, truffle, and spice.

Meat Lover's Menu

Delicate smoked salmon on brioche, with a spicy kick of wasabi and sour cream.

Smoked Salmon Brioche with Wasabi, Sour Cream

Flamed mackerel with kiwi guacamole, chili oil, and creamy coconut-ginger-lime sauce.

Flamed Mackerel with Kiwi Guacamole, Chili Oil, and Coconut Ginger Lemongrass Cream

Seared scallops in brown butter with tapioca cracker, pea cream, and champagne espuma.

Seared Scallops with Brown Butter, Tapioca Cracker, Sage Pea Cream, and Champagne Espuma

Luxurious dessert dome with almond praline and mascarpone-vanilla cream for a decadent finish.

Dome like a Marquise, Almond Praline, Vanilla Mascarpone Cream

A coastal-inspired menu combining delicate seafood flavors with refreshing accents.

Menu Terre-Mer

Indication of Chef Johann Schopff's skills and specialties

Soft-boiled eggs with Merguez mayonnaise and trout roe

Scallop Tartare with Exotic Fruits and Coriander

Carrot-Ginger Entremet with Ballotine of Poultry and Citrus Espuma

Chocolate Hazelnut Ganache with Buckwheat Crumble and Citrus Caviar

Book this menu

Mealbox

Cooking Workshop

Private dining

Recipe video

About Chef Johann Schopff

Other menus by Chef Johann Schopff

Meat Lover's Menu

Coastal-inspired menu with seafood and creative accents.