France

Normandy

Calvados

Caen

Outstanding in every respect. We will work with Chef Paillard again in the future. 

Outstanding in every respect. We will work with Ch

<p>After more than 25 years spent in gastronomic establishments, I wished to return to my native Normandy with my family. Until 2015, and for 12 years, I was the sous-chef to Jean-Pierre Vigato at the Apicius restaurant in Paris. My various experiences led me to manage teams and train chefs, but they offered me little direct contact with customers. However, I took great pleasure in teaching cooking classes to adults passionate about gastronomy and quality ingredients. That's one of the reasons why today I want to bring my expertise to people's homes. The cuisine I love to offer can be bistro-style, made with simple and seasonal ingredients. My experience also allows me to propose gourmet cuisine. In any case, it will adapt to your preferences<br></p>

Start with crispy langoustine bites with basil, served with confit vegetables and a tarragon crustacean jus.

Crispy Langoustine Bites

Enjoy roasted sea bass with spices, chive potato cakes, and parsley-washed razor clams.

Roasted Sea Bass & Chive Potato Cakes

Finish with confit apples in Tatin style, served with Breton shortbread and passion fruit sorbet.

Confit Apples Tatin Style

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.

Chef Stephane Paillard's menus

Refined Seafood and Seasonal Delights