Menus Tailored Around the Client

Menus are always crafted with the client at heart. Whether it’s preparing daily family meals, catering to children’s dietary needs, or working with seasonal ingredients—sometimes even from the principal’s own garden—each menu is adapted to suit the household's rhythm and preferences. From intimate dinners to elaborate gala events, Daniel curates dishes that not only nourish but also entertain, often adding theatrical elements or unique touches to enhance the occasion.

Time and trust are essential when settling into a new household. However, time is often limited, and the ability to quickly understand a family’s needs becomes a vital skill.

As a private chef to many international families, Daniel has learned that inspiration comes from everywhere. It's not unusual to find a family member stepping into the kitchen, apron on, taking the lead to cook for their guests or children. These moments offer invaluable insight—sharing recipes, learning family traditions, and discovering new techniques. For example, where a French upbringing might emphasize boiled rice or pilaf, working with clients from around the world introduces new methods: baking rice into a crispy Persian Tahdig, or preparing Plov—a traditional Kazakh dish with braised lamb shoulder rich in flavor and heritage. These global influences shape and enhance Daniel’s culinary approach, adding depth and authenticity to every meal.

With vast experience in the domestic sector, Daniel has come to embrace the variety and challenges that private service demands. Client expectations can be high and ever-changing, but it is precisely this unpredictability that fuels his creativity. Each day brings something new, and it’s within this dynamic environment that he finds both balance and joy.

At its core, the service of a skilled private chef is about more than just food. It’s about bringing comfort, ease, and—above all—happiness into the home.

Below is just a small selection of menu ideas, reflecting the diversity and adaptability required to meet modern tastes and avoid culinary monotony.

Here are a few examples:

 

Canapes

Truffled Quail Egg Mimosa 

Walnut Sables & Blue Cream Cheese 

Vodka Tomato &  Watermelon 

Warm Gougere Emmental 

Pani Puri , Chick Peas , Yoghurt & Tamarind Sauce

Baby Cucumber Mascarpone & Keta Salmon Caviar 

Apple & Cardamon Marinated Mackerel

 

Starters

Souffle Fromage , Lamb Lettuce & Crispy Alsace Panceta

Oyster Ceviche with Cucumber water & Queen Caviar 

Crispy Duck Foie Gras , Spiced Port Reduction & Popcorn

Gazpacho served with sides of warm Pissaladiere and Heirloom Tomatoes with aged Feta 

Langoustine a la Plancha Mango & Mint Salsa 

Smoked Eggplant Salad , Toasted Almonds 

Cep In Brioche , Persillade , Young Lettuce