Name: Gourmet Dinner Menu with Seasonal Flavors
Cuisine: French
Ingredients: Wellington-Inspired Celery and Mushroom Tart; Sea Bass with Buckwheat Crumble and Parsnip Parmesan; Poached Pear with Crémant and Spices

France

Ile-de-France

Paris

Our chefs can take care of special menus for your kids!

Child menu

Add a delicious bottle of wine to complete your dinner.

Champagne

Server

Merveilleux moment! A refaire! Sebastien Thubert est tres professionnel. Tout était parfait.  Nous nous sommes régalés , un repas digne d'un trés bon restaurant. Mais à la maison! 

Merveilleux moment! A refaire! Sebastien Thubert e

Un grand merci à Sébastien pour avoir préparé notre repas du réveillon du 24 décembre ! Tous les convives étaient ravis, et le repas était non seulement bon, mais vraiment excellent. Sébastien a su nous proposer un menu qui a régalé tout le monde, ce qui est un véritable exploit.

Seul petit bémol : la communication aurait pu être un peu plus fluide, mais cela n’a en rien entaché la qualité de la prestation. Encore merci pour ce délicieux moment !
conclusion, Un chef talentueux et agréable, qui a su rendre notre Noël en petit comité inoubliable

Un grand merci à Sébastien pour avoir préparé notr

Tout était parfait : proposition de menu, dressage, saveurs, accord met vin. Les menus enfants les ont régalé. Le chef a assuré un service impeccable 

Tout était parfait : proposition de menu, dressage

Très bonne expérience / Repas délicieux pour 12 convives / A refaire 

Très bonne expérience / Repas délicieux pour 12 co

<p>I inherited my passion for cooking from my grandmother and mother, who always tried to make the family meal a time for sharing. I loved perching on a stool to watch them at work in the kitchen. As an adult, it was with family and friends that I did my culinary research to find a cuisine that suited me. After a few courses at the Ecole Alain Ducasse studio, I prepared for professional certification. I graduated top of my class with a CAP in cookery and specialised in catering. The most important thing for me is to be able to offer you dishes that suit your tastes, but that also respect the seasons, are eco-friendly and are prepared by seeking out the best producers in the Ile-de-France and the surrounding area, always giving priority to organic and PDO-labelled products. Whether you're with friends or for a dinner for two, I want you to enjoy a tasty moment, full of finesse and generosity.<br></p>

A Wellington-inspired tart featuring celery root, butternut squash, and mushrooms, served with a carrot and white wine reduction.

Wellington-Inspired Celery and Mushroom Tart

Delicate sea bass with a buckwheat and parsnip crumble, accompanied by carrots, oyster mushrooms, shallots, and a creamy Jerusalem artichoke sauce.

Sea Bass with Buckwheat Crumble and Parsnip Parmesan

Poached pear in Alsace Crémant and spices, filled with tarragon-flavored pastry cream, and served on a hazelnut dacquoise.

Poached Pear with Crémant and Spices

Enjoy a refined three-course meal featuring a savory Wellington-inspired starter, a delicate sea bass main, and a spiced poached pear dessert, all crafted with seasonal ingredients.

French

modern

private chef

catering