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.