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
LA BUTTERNUT
butternut confit in sage, gochujang crème fraiche, and almond tuille
TARTARE DE BETTERAVE
ruby beetroot tartare, pecans, pomme paille, and goat cheese
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
MARBRÉ DE POULET
marble chicken in herbs with green peppercorn, asparagus, zucchini, and demi glace
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*
maine 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 BRÛLÉE
tonka bean infused créme brûlée, pecan parlin, and blood orange
ENTREMET PISTACHE FRAMBOISE
pistachio entremet, praliné, and raspberry sorbet
*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.