Name: A Symphony of Seasons
Cuisine: francese
Ingredients: Foie Gras Amuse; Oyster Vichyssoise Amuse; Beetroot Salmon Starter; Scallop Carpaccio Starter; Beef Pithivier Main; Lamb Rack Main; Cheese Platter; Chestnut & Chocolate Dessert

France

Provence-Alpes-Côte d'Azur

Maritime Alps

Nice

Timothé was really great.  His food is superb; he was super friendly and helpful in coming up with a menu and accommodating dietary needs.  Really great evening! 

Timothé was really great.  His food is superb; he 

Chef Timothé was amazing. He was extremely collaborative and accommodating for our group. Communication was very smooth. 

He was amazing on the day of the event - everything went so well; we felt extremely taken care of. And the food was incredible. 

Chef Timothé was amazing. He was extremely collabo

Prestation parfaite.  Chef très sympathique et participant.  Très agréable soirée, rythme des services et timing parfait.  Tous les convives ont étés ravis de la qualité des plats servis.

Prestation parfaite.  Chef très sympathique et par

<p>I offer a private chef service for dinner, wedding, private meal on the Côte d’Azur<br></p>

Smoked eel foie gras with port jelly and fig brioche.

Foie Gras Amuse

Chilled leek and potato soup with oyster cream and apple blossoms.

Oyster Vichyssoise Amuse

Beetroot-marinated salmon gravlax with sour cream and Melba toast.

Beetroot Salmon Starter

Delicate scallop carpaccio topped with smoked herring roe.

Scallop Carpaccio Starter

Pastry-wrapped beef with truffle mashed potatoes and rich jus.

Beef Pithivier Main

Herb-crusted lamb rack with summer truffle gratin.

Lamb Rack Main

Cheese Platter

Chestnut crème brûlée with molten chocolate praline fondant.

Chestnut & Chocolate Dessert

A luxurious journey through land and sea, balancing bold meats with delicate seafood and finished with refined French desserts.

francese

chef privato

A Symphony of Seasons

A luxurious sea urchin cream with fresh gambas tartare and caviar lime.

Sea Urchin Cream with Gambas Tartare

Burgundy snails in a vibrant watercress velouté with garlic-infused potatoes.

Burgundy Snails with Watercress Velouté

Tender scallops with parsnip and black trumpet mushrooms in anchovy jus.

Pan-Seared Scallops with Parsnip and Black Trumpet Mushrooms

Tender pigeon with salsify and butternut, served in a rich reduction.

Royal Pigeon with Salsify and Butternut

A curated selection of fine cheeses chosen by the chef.

Chef's Cheese Selection

A decadent chocolate praline fondant with a smooth sweet cream.

Chocolate Praline Fondant with Sweet Cream

An exquisite festive menu offering refined flavors from sea urchin to chocolate praline, crafted for a luxurious dining experience.

Gourmet

catering

matrimoni

Elegant Noël Menu

A rich and creamy wild forest soup with earthy Jerusalem artichoke and hazelnut notes.

Forest Velouté

Half-cooked foie gras with raspberries, served with brioche and Graham's port jelly.

Périgord Foie Gras

Orange and dill-marinated Scottish salmon gravlax, with wasabi avocado cream.

Scottish Salmon Gravlax

Beef pithivier with mushrooms, bacon, and spinach, served with beef jus and dauphinoise gratin.

Aubrac Beef Pithivier

A curated selection of fine cheeses by the chef.

Chef’s Cheese Selection

Classic chestnut yule log with a rich, festive finish.

Chestnut Yule Log

An elegant Christmas dining experience celebrating rich seasonal flavors, from velvety soups to indulgent desserts.

A Symphony of Seasons

Indicazione delle abilità e specialità di Chef Timothé Giry

Foie Gras Amuse

Oyster Vichyssoise Amuse

Beetroot Salmon Starter

Scallop Carpaccio Starter

Beef Pithivier Main

Lamb Rack Main

Cheese Platter

Chestnut & Chocolate Dessert

Prenota questo menu

Mealbox

Workshop di cucina

Ristorazione privata

Chi è Chef Timothé Giry

Altri menu di Chef Timothé Giry

Elegant Noël Menu

Festive Noël Feast