Name: Elegant Noël Menu
Cuisine: Francese
Ingredients: Sea Urchin Cream with Gambas Tartare; Burgundy Snails with Watercress Velouté; Pan-Seared Scallops with Parsnip and Black Trumpet Mushrooms; Royal Pigeon with Salsify and Butternut; Chef's Cheese Selection; Chocolate Praline Fondant with Sweet Cream

France

Provence-Alpes-Côte d'Azur

Maritime Alps

Nice

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