France

Normandy

Calvados

Caen

Working with Chef Stephane was a wonderful experience.  In the weeks leading up to our trip, he made it extremely easy to coordinate the perfect menu for 8 different people with differing palates to include a few picky eaters.  His meals and the overall experience he provided were the highlight of our trip.  I don't think anyone will forget the meals, and how great of a person Stephane is.  I hope we have the opportunity to book with Stephane again one day because it truly was a pleasure to enjoy his food and be able to work with him.

Working with Chef Stephane was a wonderful experie

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.

Commencez avec des croustillants de langoustines au basilic, accompagnés de légumes confits et d'un jus de crustacés à l'estragon.

Begin met krokante langoustine hapjes met basilicum, geserveerd met confit groenten en een kreeftensaus met dragon.

Crispy Langoustine Bites

Croustillants de Langoustines

Krokante Langoustine Hapjes

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

Savourez du bar rôti aux épices, des gâteaux de pommes de terre à la ciboulette et des couteaux en persillade.

Geniet van geroosterde zeebaars met specerijen, aardappelpannenkoekjes met bieslook en in peterselie gewassen scheermessen.

Roasted Sea Bass & Chive Potato Cakes

Bar Rôti & Gâteaux de Pommes de Terre à la Ciboulette

Geroosterde Zeebaars & Aardappelpannenkoekjes met Bieslook

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

Terminez avec des pommes confites façon Tatin, accompagnées d'un sablé breton et d'un sorbet passion.

Eindig met confit appels in Tatin-stijl, geserveerd met Bretonse zandkoek en passievrucht sorbet.

Confit Apples Tatin Style

Pommes Confites Façon Tatin

Confit Appels Tatin-Stijl

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.

Découvrez un menu raffiné de fruits de mer avec des croustillants de langoustines au basilic, accompagnés de légumes confits et d'un jus de crustacés à l'estragon. Savourez le plat principal : bar rôti aux épices, servi avec des gâteaux de pommes de terre à la ciboulette et des couteaux en persillade. Terminez avec des pommes confites façon Tatin, un sablé breton et un sorbet passion.

Ervaar een verfijnd zeevruchtenmenu met krokante langoustine hapjes met basilicum, vergezeld van confit groenten en een kreeftensaus met dragon. Geniet van de hoofdmaaltijd met geroosterde zeebaars met specerijen, geserveerd met aardappelpannenkoekjes met bieslook en in peterselie gewassen scheermessen. Eindig met confit appels in Tatin-stijl, aangevuld met een rijke Bretonse zandkoek en passievrucht sorbet.

Menús de Chef Stephane Paillard

Refined Seafood and Seasonal Delights