As your Personal Chef in San Diego, I am constantly engaged and inspired.  I love researching new techniques and developing beautiful, complex flavors. Creating a sensory experience for my guests is my passion.   

 

 

CANAPES

minimum 10 pieces per canape

 

 

WARM BRIE TARTINE tapenade  

TAPIOCA CRISP pickled beets and mustard seeds 

CHARRED PEAR blue cheese and hazelnuts

EGGPLANT ROLLUP bell peppers and basil

RADISH TARTINE with whipped ricotta

SALMON TARTARE MINI TOSTADA citrus and dill

VEGETABLE SPRING ROLL and smashed avocado

CHARRED HEIRLOOM TOMATOES  pesto crumb and aged balsamic

MINI BLINIS with brie and apple

SEARED YELLOWFIN TUNA braised fennel, orange, and black sesame seeds  

STARTERS

L'OEUF 64c

64c farm egg, beluga lentils, and crunchy greens 

LA TOMATE TATIN

heirloom tomato tatin, tapenade, and basil mozzarella ice cream

 

LA CAROTTE ET PAMPLEMOUSE  

thumbelina carrots and grapefruit, radicchio, hazelnut, and house-hash goat cheese 

 

LE SAUMON

gin and beet-cured salmon, blood orange, and dill-compressed Granny Smith 

LE CEVECHE

white ceviche, coconut, lime, cilantro, and tobiko

 

LE GAZPACHO VERT

green gazpacho, basil,honeydew, cucumber, and horseradish crème fraiche 

LES COQUILLAGES

mussels and clams, steamed meunière, wilted kale, and miso emulsion 

                                        

LAND

 

L'ONGLET*

hanger steak, confit potato, charred eggplant, and demi-glace 

 

LE JARRET

beer-braised lamb shank, parmesan risotto, savoy cabbage, and black garlic

 

LE COQ AU VIN

traditional coq au vin, parsnips and brown butter purèe, mushroom fricassèe 

 

LE MIGNON DE PORC

pork tenderloin, salsify braised in honey and ginger, mushroom duxel, and green peppercorn sauce 

 

LE MAGRET  

seared duck breast, baby beet, gnocchi, and truffle foam 

 

 

SEA

LE HOMARD*

sous-vide lobster tail, garbanzo falafel, spring onion, squash, and saffron bisque 

 

LE POISSON BLANC*

butter-poached white fish, zucchini flower, ratatouille, and champagne fumer

LE SAUMON

slow-cooked salmon, leek, pearl onion, and tarragon beurre blanc, and charcoal tuille 

 

LA ST. JACQUE*

seared scallops, Jerusalem artichoke, and purple cauliflower

 

 

EARTH

GNOCCHI AUX HERBES (V)

herb gnocchi and truffle 

 

RAVIOLO A LA RICOTTA (V)

ricotta raviolo, butternut squash purée, asparagus, fava beans, and lemongrass jus

 

CHAMPIGNONS POÊLÉS (V+)

pan-seared king-oyster mushroom, smoked sunchoke, cauliflower, and black garlic

 

SWEETS

LA MOUSSE CHOCOLATE

milk chocolate mousse, brûlée pineapple, and dark chocolate tuille 

 

L'ENTREMET CAFÉ

coffee entremet and caramel 

 

LE PARIS BREST

traditional Paris brest with hazelnut mousseline, and 24k gold leaf 

 

REGLISSE ET MURES

black licorice crémeux, blackberries, and light sponge cake 

 

LA CRÈME BRÛLÉ

coconut créme brûlée and lime

 

LA FRAISE ET MERINGUE 

mint-compressed strawberries, sorbet, and french meringue 

 

*May be an increase in price due to food costs 

(V) Vegetarian

(V+) Vegan 

We recently partnered with a San Diego based 5-generation French winemaker. Laurent can help pair your menu with the right French wines which will enhance your culinary experience (prices per bottle will range between $25 and $50). Call Laurent at (858) 603-2727 for more information on some of the wines he has access to through his family in France.

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs, may increase your risk of food-borne illness. However, steak tartare is delicious. 

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347-277-1958