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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

roasted yam tatin, young onions, cilantro, and sesame ice cream 

 

L'ASPERGE   

green asparagus, almonds, navel orange, and lime saboyan

 

LES CRUSTACÈS

steamed mussels and clams in dill meunière, confit tomatoes, and kalamata 

LE FLÈTAN

halibut cured in lime, ginger, and lemongrass, Mediterranean garbanzo, and champagne emulsion

 

LE GAZPACHO VERT

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

LA CREVETTE 

confit Baja shrimp, braised leeks in nori, and coffee consommè

                                      

LAND

 

L'ONGLET*

hanger steak, pomme anna, confit shallots, and green sprouts 

 

LE JARRET

beer-braised lamb shank in savoy cabbage, Jerusalem artichoke, and zesty Granny Smith

 

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, beet root, black garlic, Valencia oranges, and parmesan espuma

 

 

SEA

LE HOMARD*

main lobster in ravioli and bouillabaise jus 

 

LE POISSON BLANC*

seared-white fish, sunchoke, Medjool dates, mint, and smoked beurre blanc 

LE SAUMON 

mosaic salmon in charcoal, pot au feu vegetables, and chamomile 

 

LA ST. JACQUE*

seared scallops, roasted garlic risotto, king oyster mushroom, and eggplant soubise

 

 

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

tonka bean infused créme brûlée, pecan parlin, and blood orange 

 

ENTREMENT VANILLA ET WHISKEY 

madagascar vanilla entremet, salted caramel, and whiskey 

 

*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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