Name: Classic Elegance Menu
Cuisine: French
Ingredients: Asparagus Velouté with Seared Scallops; Egg at 64 Degrees with Asparagus Cappuccino; Veal Filet with Girolle Sauce; Revisited Poire Belle Hélène

France

Hauts-de-France

Oise

Ile-de-France

Paris

<p class="p1" style="margin-bottom: 0px; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; font-kerning: auto; font-optical-sizing: auto; font-feature-settings: normal; font-variation-settings: normal; font-variant-position: normal; font-stretch: normal; line-height: normal;">Chef Loïc Krimm's passion for cooking began at a young age, alongside his father, who was a chef at his own restaurant. He quickly became immersed in the profession, mastering the skills and flavors of the trade. After training in a gourmet restaurant in Alsace, Loïc worked in various establishments with different culinary styles, ranging from bistronomy to traditional, in both casual and Michelin-starred settings.<p class="p2" style="margin-bottom: 0px; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; font-kerning: auto; font-optical-sizing: auto; font-feature-settings: normal; font-variation-settings: normal; font-variant-position: normal; font-stretch: normal; line-height: normal; min-height: 15px;"> <p class="p1" style="margin-bottom: 0px; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; font-kerning: auto; font-optical-sizing: auto; font-feature-settings: normal; font-variation-settings: normal; font-variant-position: normal; font-stretch: normal; line-height: normal;">He served as a chef in a restaurant in Alsace, deeply connected to his native region known for its culinary richness, such as sauerkraut, baeckeoffe, and kouglof. Chef Loïc is also open to diverse influences, drawing inspiration from Mediterranean and Asian cuisines.<p class="p2" style="margin-bottom: 0px; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; font-kerning: auto; font-optical-sizing: auto; font-feature-settings: normal; font-variation-settings: normal; font-variant-position: normal; font-stretch: normal; line-height: normal; min-height: 15px;"> <p class="p1" style="margin-bottom: 0px; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-alternates: normal; font-kerning: auto; font-optical-sizing: auto; font-feature-settings: normal; font-variation-settings: normal; font-variant-position: normal; font-stretch: normal; line-height: normal;">Chef Loïc enjoys cooking for convivial moments, sharing meals with friends and family. He has a particular fondness for preparing game and fish. He is a member of the Fraternelle des Cuisiniers, an association that brings together chefs from various backgrounds and aims to promote the profession through various events. Lastly, he shares his passion daily by offering cooking classes to individuals

A velvety green asparagus soup paired with perfectly seared scallops, creating a harmonious and elegant start to your meal.

Green Asparagus Velouté with Seared Scallops

A luxurious house-made foie gras ballotine marinated in Gewurztraminer, served with cherry brandy jelly and rhubarb chutney for a sophisticated and flavorful experience.

Foie Gras Ballotine with Gewurztraminer Marinade

An innovative lobster dish featuring a Montgolfière presentation with crisp julienne vegetables, orange and rosemary sauce, and Alsace saffron for an unforgettable main course.

Lobster Montgolfière with Crisp Vegetables

A stunning dessert featuring transparent layers of exotic fruits with vanilla, topped with coconut espuma and house-made passion fruit sorbet.

Exotic Fruit Transparency with Vanilla and Coconut Espuma

An exquisite French dining experience featuring delicate amuse-bouches, refined starters, sophisticated mains, and a selection of decadent desserts, all showcasing the art of French cuisine.

French

modern

private chef

catering

weddings

Elegant French Culinary Journey

A velvety asparagus soup paired with perfectly seared scallops for a refined start.

Asparagus Velouté with Seared Scallops

Homemade foie gras ballotine marinated in Gewurztraminer, served with guignolet kirsch jelly and rhubarb chutney.

Delicate monkfish served with crunchy julienne vegetables and a fragrant orange and rosemary sauce.

Monkfish with Orange-Rosemary Sauce

A delicate blend of exotic fruits with vanilla transparency, coconut espuma, and homemade passion fruit sorbet.

Exotic Fruit Transparency with Vanilla and Coconut

Experience an elegant fusion of flavors with a luxurious amuse-bouche, refined starters, and exquisite mains and desserts.

Elegant Fusion Feast

A smooth asparagus velouté topped with succulent scallops, creating an elegant start.

Perfectly cooked egg with a frothy asparagus cappuccino, complemented by crispy ham chips and hemp oil.

Egg at 64 Degrees with Asparagus Cappuccino

Tender veal filet served with girolle sauce, homemade spaetzle, and seasonal vegetables.

Veal Filet with Girolle Sauce

A modern twist on the classic Poire Belle Hélène, featuring elegant chocolate and pear elements.

Revisited Poire Belle Hélène

Savor a classic menu with refined dishes that combine traditional elegance with a touch of modern flair.