Name: Menu de Chef Julien
Cuisine: French
Ingredients: Cayenne Emmental Puff Pastry, Pea Tartare Verrine, Tomato and Mozzarella Skewer; Haddock and Crab Brandade with Candied Shallots and Parmigiano Shortbread; Aquitaine Veal with Honey Glaze, Provençal Ratatouille and Bacon Sauce; Pecan Delight with Mango Nectar and Red Fruit Salsa

France

Hauts-de-France

Pas-de-Calais

Boulogne-sur-Mer

<p>Enthusiastic approach to challenge, ambitious and hardworking chef who is striving to build a career in the culinary world. My cuisine is a reflection of my life and travels, classical and progressive French cuisine with a Mediterranean, Middle east influence and also a passion of Asian fusion and healthy conscious food. Strong sense of respect and integrity as well as respect and interest for others. My competences include self-confidence, willingness to learn and feeling comfortable with coordinating change. Strong customer service skills and the ability to operate with a high level clients.<br></p>

A small cocktail appetizer of spicy Emmental puff pastry, pea tartare with mint, and a skewer of cherry tomatoes and marinated mini mozzarella.

Cayenne Emmental Puff Pastry, Pea Tartare Verrine, Tomato and Mozzarella Skewer

A savory brandade of haddock and crab, paired with candied shallots and a Parmigiano Reggiano shortbread, served with fresh herb salad and tomato aioli.

Haddock and Crab Brandade with Candied Shallots and Parmigiano Shortbread

Tender Aquitaine veal glazed with fir honey, served with Provençal ratatouille, bacon sauce, and tapenade croutons.

Aquitaine Veal with Honey Glaze, Provençal Ratatouille and Bacon Sauce

A delightful pecan dessert served with mango nectar coulis, raisin gel, and a red fruit salsa with basil and five berries.

Pecan Delight with Mango Nectar and Red Fruit Salsa

Discover a sophisticated menu curated by Chef Julien, featuring bold flavors and delicate textures.

French

modern

vegetarian

private chef

catering

weddings

Menu de Chef Julien

A refreshing pea tartare verrine with herbed mozzarella, cherry tomato skewer, and spicy cheese sticks.

Pea Tartare Verrine & Herbed Mozzarella

Crispy brie with a gooey center, paired with star anise tomato chutney, coriander seeds, and a balsamic reduction.

Breaded Brie with Tomato Chutney

Tender honey-glazed veal served with a Provencal mini ratatouille, bacon sauce, and tapenade croutons.

Honey-Glazed Veal with Ratatouille

Pecan dessert with bourbon vanilla cream, red fruit coulis, caramelized hazelnuts, and mint, dusted with powdered sugar.

Pecan Delight with Vanilla Cream

Indulge in a refined culinary journey featuring exquisite flavors and elegant presentations.

Gastronomic Delight

Crispy cheese sticks with a hint of cayenne pepper, chilled pea tartare with mint, and marinated cherry tomato-mozzarella skewers.

Cheese Sticks & Spiced Pea Tartare

Truffle-infused Brie de Meaux with tomato chutney, coriander seeds, and mesclun salad, complemented by a dried tomato vinaigrette and balsamic reduction.

Truffle Brie & Tomato Chutney Salad

Aquitaine veal glazed with fir honey, served with a mini Provencal ratatouille, bacon sauce, and tapenade croutons.

Pecan dessert with mango nectar coulis, grape gel, and seasonal fruit salsa, seasoned with basil and a five-pepper blend.

Pecan Delight with Mango Coulis

Experience a refined culinary journey with exquisite amuse-bouches, a rich entrée, a succulent main course, and a decadent dessert.

Menu de Chef Julien

Indication of Chef Julien Briche's skills and specialties

Cayenne Emmental Puff Pastry, Pea Tartare Verrine, Tomato and Mozzarella Skewer

Haddock and Crab Brandade with Candied Shallots and Parmigiano Shortbread

Aquitaine Veal with Honey Glaze, Provençal Ratatouille and Bacon Sauce

Pecan Delight with Mango Nectar and Red Fruit Salsa

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Mealbox

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Recipe video

About Chef Julien Briche

Other menus by Chef Julien Briche

Gastronomic Delight

Gourmet Elegance