Chef Diane

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PrestigePersonal chef



Chef’s appetiser


A variety of salmon


Chef’s seashells cooked an gratin


Homemade Noilly Prat Amber foie gras clementines and pepper jelly with nut bread

Main courses

Fowl supreme (to choice) hay smoked, seasonal vegetables mousseline with truffle and infusion hay whipped cream


Smoked paprika marinated scallop skewer, sweet potatoes mousseline and Parma ham ice cream

Cheese board

(cut and served on the spot according to the client’s wishes)
Symphony of desserts

Our other menusPersonal chef