Chef Sebastien Landrin
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Spring Entrées: A Seasonal Tasting
A vibrant journey through spring's finest vegetables, cheeses, and charcuterie.
Indication of Chef Sebastien Landrin's skills and specialties
ShareA vibrant journey through spring's finest vegetables, cheeses, and charcuterie.
Burrata Starter
Creamy burrata with green asparagus, fresh herbs, pine nuts, and garlic confit vinaigrette.
Crépinette de Cochon Starter
Pork crépinette with cornichon condiment and frisée salad.
Cod Gravlax Starter
Cod gravlax with fennel, Granny Smith apple, green anise relish, and pomelo mayo.
Stuffed Zucchini Flower Starter
Zucchini flower stuffed with almond pesto, grilled baby zucchini, honey, and pickled almonds.
Artichoke Barigoule Starter
Tender artichoke barigoule with farm bacon and baby vegetables.
Arancini Cacio e Pepe Starter
Cacio e pepe arancini with pecorino, black pepper, and artichoke caviar.
Green Bean Salad Starter
Green bean salad with chanterelles, almonds, bacon, arugula, and rosemary vinaigrette.
Tomato Tart Starter
Tomato tart with marjoram onion compote and farmhouse cream with wine vinegar.
Leek Cannelloni Starter
Burnt leek cannelloni with grated egg and anchovy vinaigrette.
Caramelized Red Onion Starter
Caramelized red onion with black olive jam, blood sausage, and truffle sauce.
Book this menu
Chef Sebastien Landrin 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 Sebastien Landrin
Gourmet and Creative
Other menus by Chef Sebastien Landrin
These menus are also offered by Chef Sebastien Landrin. 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 Sebastien Landrin