Chef Stephane Paillard
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Refined Seafood and Seasonal Delights
Experience a refined seafood menu starting with crispy langoustine bites with basil, accompanied by confit vegetables and a tarragon crustacean jus. For the main course, enjoy roasted sea bass with spices, served with chive potato cakes and parsley-washed razor clams. Finish with confit apples in a Tatin style, complemented by a rich Breton shortbread and passion fruit sorbet.
Indication of Chef Stephane Paillard's skills and specialties
ShareExperience a refined seafood menu starting with crispy langoustine bites with basil, accompanied by confit vegetables and a tarragon crustacean jus. For the main course, enjoy roasted sea bass with spices, served with chive potato cakes and parsley-washed razor clams. Finish with confit apples in a Tatin style, complemented by a rich Breton shortbread and passion fruit sorbet.
Crispy Langoustine Bites
Start with crispy langoustine bites with basil, served with confit vegetables and a tarragon crustacean jus.
Roasted Sea Bass & Chive Potato Cakes
Enjoy roasted sea bass with spices, chive potato cakes, and parsley-washed razor clams.
Confit Apples Tatin Style
Finish with confit apples in Tatin style, served with Breton shortbread and passion fruit sorbet.
Book this menu
Chef Stephane Paillard 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 Stephane Paillard
Private chef in Normandy since 8 years