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 parfait
64c farm egg, carrot ginger soubise, wild Oregon mushrooms, and frisèe
LA TATIN
summer squash tatin on puff pastry, parmesan ice cream, young herbs, and roasted garlic
L'ASPERGE
green asparagus, almonds, navel orange, and lime saboyan
LE THON
seared yellowfin tuna, fava, wasabi, peas purèe, and sesame tuille
L'AQUA CHILE*
halibut aqua chile, cucumber, red onion, and champagne emulsion
LE GAZPACHO VERT
green gazpacho, basil, honeydew, cucumber, and horseradish crème fraiche
LA CREVETTE*
slow-cooked Baja shrimp, exotic fruits, and purple cauliflower shaving
LA CAILLETTE D'ARDECHE
traditional pork terrine, pickled vegetables, and collard greens
LAND
L'ONGLET*
hanger steak, pomme anna, confit shallots, and green sprouts
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, sweet potato gnocchi, butternut squash, and green peppercorn sauce
LE MAGRET
seared-duck breast, Mediterranean chickpea filo, and Thumbelina carrots
SEA
LE HOMARD*
main lobster in ravioli and bouillabaise jus
LE POISSON BLANC*
seared-white fish, Jeruselum artichoke, Medjool dates, mint, and smoked beurre blanc
LE SAUMON ET COQUILLAGE
scottish salmon, mussels, clams, and fennel cardamon foam
LA ST. JACQUE*
seared scallops, Fregula green risotto, confit tomatoes, and black garlic
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
LE PARIS BREST
traditional Paris brest with hazelnut mousseline, and 24k gold leaf
LE DOME CITRON
lemon dome and yuzu lime sorbet
LA CRÈME BRÛLÉ
coconut créme brûlée and lime
LA FRAMBOISE ET MERINGUE
mint-compressed raspberries, 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.