An impression of the menu St. Sylvestre Luxury Menu
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Chef Kevin Pereira

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St. Sylvestre Luxury Menu

An elegant journey through refined French flavors, from luxurious seafood and tender meat to indulgent cheese and chocolate desserts.

french

Indication of Chef Kevin Pereira's skills and specialties

An elegant journey through refined French flavors, from luxurious seafood and tender meat to indulgent cheese and chocolate desserts.

Crispy Potato and Beef with Oscietra Caviar

A crispy potato creation with tender seared beef and luxurious Oscietra caviar.

Scallop Bonbon with Truffle

Delicate scallops infused with the earthy richness of truffle.

Mushroom and Herb Taco

A crisp taco filled with fresh mushrooms and herbs for an earthy bite.

Champagne Jelly Oyster with Yuzu Pearls

A refined oyster paired with champagne jelly, fennel, and delicate yuzu pearls.

Foie Gras Yogurt with Chestnut and Mushroom Veil

Creamy foie gras yogurt with chestnut crisps and a mushroom veil.

Lobster Ravioli with Celery Foam

Tender lobster ravioli paired with warm celery foam and bisque emulsion.

Truffle-Stuffed Capon with Chestnut Puree

Succulent capon stuffed with truffle, served with chestnut puree and pear glaze.

Comté Mille-Feuille with Gingerbread and Clementine

Layered comté cheese with spiced gingerbread and textured clementine.

Rosemary Granite and Olive Oil Sorbet

A refreshing rosemary granite with a smooth olive oil sorbet.

Chocolate Rubik's Cube

An intricate chocolate Rubik's Cube with layers of flavor.

Book this menu

Chef Kevin Pereira offers the following booking options for this menu. Imagine having a private chef cook these menus during your birthday, wedding or other special event.

About Chef Kevin Pereira

Determined to create unique gastronomic moments for you and your guests

Other menus by Chef Kevin Pereira

These menus are also offered by Chef Kevin Pereira. They can be adjusted to your taste and dietary preferences. Convinced by these example menus and looking for a private chef for a special event? Book Chef Kevin Pereira