The Gallery

A visual story of the craft.

A selection of plates served at private events, dinners and celebrations across France.

Le Défilé

Roulé de courgette

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Roulé de courgette

Courgette roll, herb coulis, mango pearls, edible flowers.

Signature Plates

Carré d'agneau — Carré d'agneauRack of lamb, aubergine, tuile of parmesan, jus corsé.

Dos de cabillaud — Dos de cabillaudCod scaled with courgette, green beans, grenaille potatoes.

Saint-Jacques lardées — Saint-Jacques lardéesScallops in bacon, risotto, bisque and chive.

Magret de canard — Magret de canardDuck breast, glazed vegetables, purée and reduced jus.

Volaille fermière — Volaille fermièreFarm chicken, cauliflower, tuile, sauce suprême.

Profiterole — ProfiteroleChoux, vanilla ice cream, hot chocolate poured at the table.

Chef Venu piping cream onto pastries — Canapés in preparation, hundreds of identical bites before service.

Entrées & Amuse-bouche

Ceviche de daurade — Ceviche de dauradeSea bream, mango, brunoise of peppers, dill and redcurrant.

Velouté & tartine — Velouté & tartineButternut velouté, whipped goat cheese, coppa, pansy.

Girolles & œuf parfait — Girolles & œuf parfaitChanterelles, mushroom velouté, aged parmesan, croutons.

Plateau de canapés — Plateau de canapésCrayfish, smoked duck, caviar, served for a private reception.

Confit lamb shank with pepper coulis — Souris d'agneau confiteSlow-confit lamb, red pepper coulis, herb oil, micro-cress.

Pumpkin risotto with flambéed gambas — Risotto au potironPumpkin risotto, gambas en persillade, flambéed with rum.

Sweet Endings

Omelette Norvégienne — Omelette NorvégienneTorched meringue, strawberry, coulis served à part.

Sphère chocolat — Sphère chocolatChocolate shell, vanilla mousse, passion fruit heart.

Pizza sucrée — Pizza sucréeChocolate spread, kiwi, banana, strawberry, salted caramel.

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