France

Ile-de-France

Paris

<h3 class="">CREATOR OF EMOTIONS
</h3><p>I am proud, together with my team, to offer you bold and creative cuisine, crafted with finesse to enhance your most demanding professional and private events. Each dish is designed as a true sensory experience, meant to leave a lasting impression and awaken emotions.
</p><h3 class="">
AN INSPIRING CUISINE IN CONSTANT EVOLUTION
</h3><p>I believe that exceptional flavors are born from the combination of top-quality ingredients and refined expertise. My cuisine evolves with the seasons and draws inspiration from the world’s riches to deliver unforgettable culinary experiences.

Let yourself be carried away on a gustatory journey that will spark your curiosity and delight your taste buds. My creations harmoniously blend rare spices, local products, and surprising pairings for a free, contemporary cuisine in constant reinvention.
</p><h3 class="">
THE CHEF</h3><p>With experience in prestigious establishments such as 1, Place Vendôme, the Prince de Galles, and the Hôtel Plaza Athénée, I chose to follow my own culinary path. Driven by my passion for travel and discovery, I offer a cuisine that reflects who I am: free, committed, generous, and full of surprises.

From France to the United States and beyond, each stage of my journey fuels my creativity. Through my dishes, I share a modern, sincere, and gourmet vision of gastronomy.
</p><h3 class="">
MY SERVICES</h3><p>
I offer a range of personalized catering services to meet all your needs: cocktail receptions, corporate lunches, weddings, birthdays, or even private chef services in a professional or home setting.

My menus, inspired by world cuisines, are easily adapted to all dietary preferences: vegetarian, vegan, gluten-free, or other specific needs. Each event is an opportunity for me to provide your guests with a unique, warm, and refined culinary experience.
</p><h3 class="">
MY COMMITMENTS
</h3><p>I place great importance on culinary excellence and responsibility. My staff is selected for their professionalism, discretion, impeccable presentation, and strong sense of service.

When creating each new menu, I ensure waste is minimized and sustainable practices are prioritized. Over 70% of the products I use come from local suppliers committed to quality (PGI, PDO, AOC, Label Rouge...), to guarantee delicious food that respects the environment.</p>

Spiced beef rolled in a nori leaf with mustard seed pickles

Beef Tartare

Foie gras ball rolled in pistachio, cherry jelly

Foie gras & Cherry

perfect egg, chilled asparagus, hollandaise sauce, toasted brioche

Perfect egg & Aspargus

Royal sea bream ceviche crudo style, smoked avocado cream, herb-infused gin gel, flame-grilled corn with mild chili

Sea Bream Ceviche

Duck breast aged with bay leaves, beetroot cooked in coarse salt, oyster mushrooms, rich game jus

Character Duck

Sage-roasted cod, glazed mini summer vegetables, charred tomato vinaigrette

Summer-scented cod

Choux pastry filled with toasted almond and hazelnut praline cream, a praline insert and caramelized hazelnut and almond

Paris - Brest

Pavlova flower, vanilla & tonka cream, coulis and fresh red fruits

Red Fruit Pavlova

Discover a French culinary experience inspired by the season with a refined choice of appetizers, starters, a tasty main course and an exquisite dessert. Select your favorite dishes from delicate and balanced creations, combining freshness and deliciousness.

french

French Elegance

Shrimp marinated and roasted, fresh coconut and passion fruit condiment

Shrimp coco & passion

Tuna pie, spicy tomato condiment in a pastel style

Tuna pastel

Crispy okra

Fonio tabbouleh with herbs, flame-marinated mackerel, grilled vegetables and condre spie vinaigrette

Mackerel with condre

Roasted beef fillet with kankan spice, plantain siphon, wild broccoli and roasted peanut sauce

Beef fillet & KanKan spice

Line-caught sea bass with crispy skin, roasted mini vegetables, burnt grapefruit, smoked crwfish sauce

Crispy skin sea bass

Cocoa cake, dark chocolate cream, peanuts praline, caramelized peanuts with gianduja sauce

Chef Toko Essom's menus

French Elegance

Afrodisiac discovery