Spring menu

Starters - [x] Pan-seared escalope of foie gras, gingerbread base, seasonal fruit chutney. - [x] Heart of barigoule artichoke, creamy perfect egg, golden croutons drizzled with olive oil, parmesan shavings. - [x] Truffled brie cromesquis, coated in a crispy breadcrumb crust, mesclun salad with a touch of freshness. - [x] *´White and green asparagus salad, thin slices of smoked duck breast (house-made), tangy vinaigrette. - [x] Crispy puff pastry filled with artichokes, foie gras, and truffles, flavorful meat juice. - [x] House-made foie gras medallion, served with toasted brioche and fig jam. - [x] Melting leeks, perfect egg, black truffle vinaigrette, hazelnut chips. - [x] Prawns flambéed with cognac, reduced crustacean bisque, saffron aioli, basmati rice. - [x] Heart of barigoule artichoke, smoked brie, grilled figatelli, flavored olive oil. - [x] 6 Bouzigues oysters, fine and iodized, served with a granny-smith and capucine vinaigrette. - [x] Scallop carpaccio, marinated in a soy, ginger, citrus, and olive oil sauce, sesame seeds. - [x] Fresh tuna ceviche, marinated Tahitian style,spicy and coconut milk, lime, crunchy vegetables. Main Courses Land * Confit Shoulder of Lamb: Confit shoulder of lamb, reduced juice with Provence herbs, roasted new potatoes. * Beef Fillet Rossini: Beef fillet Rossini, pan-fried to perfection, pan-seared foie gras, Périgueux sauce, rösti potatoes. * Free-Range Poultry: Free-range poultry supreme, stuffed with spinach and figatelli, flavorful poultry juice, seasonal vegetables. Vegetarian * Vegetable Puff Pastry Tart: Puff pastry tart with seasonal vegetables, rocket pesto, fresh goat cheese, green salad. Sea * Monkfish Bourride: Monkfish bourride, candied fennel, steamed potatoes, aioli. * Fresh Fish: Fillet of sea bass, sea bream, sole, or turbot, depending on arrival, cooked on the griddle, champagne marinière juice, Mediterranean vegetables. * Bouillabaisse: Authentic bouillabaisse, rockfish, crustaceans, rouille, croutons, and aioli (minimum 6 people). * Fisherman's Pot: Fisherman's pot, various fish, vegetables, steamed potatoes, flavorful broth. * Turbot in a Vegetable Broth: Turbot cooked in a vegetable broth, champagne marinière juice, wild Camargue rice. Cheeses * Selection of Provence Cheeses: Selection of refined Provence cheeses, accompanied by condiments, fig bread, and dried fruit. Desserts * Chocolate Caramel Tartlet: Chocolate and caramel tartlet, roasted hazelnut chips, house-made chantilly. * Poached Pear: Pear poached with vanilla and spices, Williams pear sorbet, light chantilly cream. * Citrus Nage: Fresh citrus nage, hibiscus syrup, edible flowers, vanilla macaron. * Crème Brûlée: Creamy crème brûlée, flavored to your choice (vanilla, coffee, cinnamon, licorice, hazelnut...), macaron.

Boek dit menu

Chef Édouard Oger biedt de volgende services aan voor dit menu. Als vertrouwde thuiskok van ChefMaison kan Chef Édouard Oger elk element van het menu aanpassen aan uw specifieke smaak en dieetwensen. Dit omvat veganistische / vegetarische opties of halal of koosjer ingrediënten. Dit menu dient als indicatie van de vaardigheden en specialiteiten van de kok. Stelt u zich voor dat u een privé chef heeft die deze menu's kookt tijdens uw verjaardag, bruiloft of ander speciaal evenement.

Andere menu's van Chef Édouard Oger

Deze menu's worden ook aangeboden door Chef Édouard Oger. Ze kunnen worden aangepast aan uw smaak en dieetwensen. Overtuigd door deze voorbeeldmenu's en op zoek naar een kok aan huis voor een speciaal evenement? Boek Chef Édouard Oger