France

Occitania

Hérault

Montpellier

<p>Having been a chef since the age of 17, in various establishments, from bistronomic to gourmet and starred restaurants; this profession has always been, by obvious choice, his vocation. His professional experience and travels abroad have allowed him to enrich his expertise and develop a profound understanding of flavors, textures, and presentations.<br></p>

A refreshing starter featuring delicate dorado ceviche with a burst of citrus flavors. Best wine pairing: Maxime Magnon - Métisse AOP Corbière.

Royal Dorado Ceviche

Tender Aubrac beef served in a duo presentation with a rich sauce. Best wine pairing: Château Cazeneuve - Roc des Mates AOP Pic St Loup.

Duo of Aubrac Beef

A creative dessert inspired by classic tart flavors, featuring a delicate blend of sweet and tangy notes.

Tarte-Inspired Dessert

Experience a sophisticated French menu with exquisite local wine pairings. Enjoy a melon ravioli with burrata, a classic duo of Aubrac beef, and a tart-inspired dish, all complemented by carefully selected regional wines.

French

private chef

catering

weddings

Refined French Cuisine

Perfectly roasted scallop on ink sable with a touch of confit lemon.

Roasted Scallop with Ink Sablé

A truffle-infused taco with fresh mushrooms and herbs.

Tartufata Mushroom Taco

A delicate tartlet with parsnip and crispy onions.

Parsnip and Crispy Onion Tartlet

A rich chestnut and cep fricassée ravioli, topped with forest foam and seared foie gras.

Chestnut and Cep Fricassée in Ravioli

Perfectly cooked organic egg with Comté soldiers, spinach purée, and Colonnata bacon emulsion.

Perfect Organic Egg from Pic-Saint-Loup

Tender Charolais beef cooked sous-vide, served with crispy potato pressé, glazed vegetable pearls, beet coulis, and rich jus.

Slow-Cooked Charolais Beef with Beet Coulis

A delicate duo of langoustine and monkfish with roasted baby fennel, celery-apple purée, and shellfish bisque.

Langoustine and Monkfish Duo with Shellfish Bisque

A curated selection of fine cheeses paired with artisanal jams.

Artisan Cheese Selection with Homemade Jams

A crisp coffee streusel with milk chocolate Tonka namelaka, cacao tuile, and stracciatella ice cream.

Coffee Streusel with Tonka Chocolate Namelaka

A moist pistachio financier topped with Madagascar vanilla cream, fresh raspberries, and Bulgarian ice cream.

Pistachio Financier with Vanilla Cream

Celebrate the season with a festive and indulgent multi-course menu, blending refined flavors and luxurious ingredients.

modern

December Gourmet Tasting Menu

A crispy potato creation with tender seared beef and luxurious Oscietra caviar.

Crispy Potato and Beef with Oscietra Caviar

Delicate scallops infused with the earthy richness of truffle.

Scallop Bonbon with Truffle

A crisp taco filled with fresh mushrooms and herbs for an earthy bite.

Mushroom and Herb Taco

A refined oyster paired with champagne jelly, fennel, and delicate yuzu pearls.

Champagne Jelly Oyster with Yuzu Pearls

Creamy foie gras yogurt with chestnut crisps and a mushroom veil.

Foie Gras Yogurt with Chestnut and Mushroom Veil

Tender lobster ravioli paired with warm celery foam and bisque emulsion.

Lobster Ravioli with Celery Foam

Succulent capon stuffed with truffle, served with chestnut puree and pear glaze.

Truffle-Stuffed Capon with Chestnut Puree

Layered comté cheese with spiced gingerbread and textured clementine.

Comté Mille-Feuille with Gingerbread and Clementine

A refreshing rosemary granite with a smooth olive oil sorbet.

Rosemary Granite and Olive Oil Sorbet

An intricate chocolate Rubik's Cube with layers of flavor.

Chocolate Rubik's Cube

An elegant journey through refined French flavors, from luxurious seafood and tender meat to indulgent cheese and chocolate desserts.

St. Sylvestre Luxury Menu

Delicate gravlax salmon with a hint of yuzu, served on Swedish bread with smoked trout roe.

Yuzu Gravlax Salmon

A rich foie gras pressé with wild berry gelée and bitter cacao sable.

Foie Gras Pressé with Wild Berry Gelée

A creamy foie gras yogurt with chestnut crunch, mushroom veil, cepes ice cream, and mini brioche.

Foie Gras Yogurt with Chestnut and Mushroom

Perfectly roasted scallops with celery-apple purée, champagne butter, and squid ink tuile.

Roasted Scallops with Champagne Butter Sauce

A succulent truffle-stuffed capon with roasted heirloom vegetables and chestnut purée.

Truffle-Stuffed Capon with Verjus Sauce

Layered Comté cheese mille-feuille with spiced gingerbread and clementine textures.

Comté Mille-Feuille with Spiced Clementine

A crisp praline streusel with smooth milk chocolate Tonka namelaka, cacao tuile, and stracciatella ice cream.

Praline Streusel with Chocolate Tonka Namelaka

Indulge in an elegant and artistic multi-course dining experience prepared exclusively for you, showcasing sophisticated flavors and refined techniques.

Fusion

St. Sylvestre Menu (small)

Determined to create unique gastronomic moments for you and your guests

Chef Kevin Pereira's menus

Refined French Cuisine

December Gourmet Tasting Menu

St. Sylvestre Luxury Menu

St. Sylvestre Menu (small)