Menus are tailored around the client
Whether it be daily family dinners caring for children meals working with seasonal product sometimes from the Principal own garden or whether it be organising a gala dinner or celebration emphasising on entertaining their guests by ways of adding theatre or certain elements for the purpose of an event ,the meals may vary in many many ways , time often is necessary to understand and settle within one household but often time is running out , therefore the habits and necessities are learned rapidly
As a private chef working for many international families, it often happen that you see a member of the family wearing the apron and suddenly taking control and preparing and cooking for her guests or children , you learn and pick up recipes and tips , for a French man for example having always either boiled or made "Pilaf" you suddenly learn how to cook rice in various other ways such as the Tadig "baked" as in Persia or a Plov as per in traditional Kazakh cuisine with braised large chunks of Lamb Shoulder juicing away from its bone , all those influences of course affecting your menus in the making , the flavours and techniques one can bring in
Daniel's large experienced in the domestic sector will have taught him to love the many ways and challenging approach sometimes his clients will ask from him to either take or execute , keeping him on his toes , and by learning rapidly that for him no day will never be the same ever , he finds his balance and happiness
This said so to really make anyone understand that employing the multiple service of a well executed professional has the purpose to provide with comfort and assistance but before anything else happiness
The menus below are only a small sample of array in our nowadays demand and need in ever changing and keeping away from the monotony
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
Mains
Herb Crusted Best End of Lamb , Potato, squash Gateau , Young Carrots , Jus d’Ail
Red Mullet “Crispy”, Mini Ratatouille , Red Pepper & King Edwards
Braised Lobster Open Lasagna , Vegetable Pearls , Truffle
Roast Grouse, Game Chips , Port Jus & Bread Sauce , Salsifi Gratin
Seabass In Papillotte , Vin Jaune Veloute , Rubans & Spinach
Roasted Fillet of Chicken , Truffled Potato Mash , Meat Jus , Peas In Pod , Potiron
Steamed Turbot , Veal Jus , Bacon & Red Wine , Baby Leeks ,
Desserts
Champagne Peach Melba , Raspberry Coulis , Maccadamia
Vanilla Panna Cotta , Blueberries & Poppy Tuile
Omelette Flambee Norvegienne , Apricot
Thyme Cured Strawberries , Black Olive Caramel , Mascarpone Sorbet
Bourbon Riz au Lait “Risotto” Berries
‘Very’Rhum Baba , Sweet Chilly Roasted Pineapple
Apple & Meringue Pie , Anglaise
