Refined
Plated Dining

 

Theme Suggestions 

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Choosing one of the following theme could be the base of your menu, then a consultation with Chef Franck to go into details would allow him to create and finalize your perfect menu according to your choices and preferences.

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• Classic Three-Course Dinner:

An elegant Starter to begin (e.g., crab & grapefruit tartar or beet carpaccio), followed by a refined Main course (such as cannon of lamb or a poached halibut) and finish with a luxurious Dessert like a molten chocolate fondant or panna cotta with berry compote.​

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• Five-Course Gourmet Dinner:

Include an Amuse-bouche to begin (like an yellowfin tuna tartare on crispy sushi rice or chilled gazpacho shooter with basil caviar), a Starter (such as scallop ceviche or heritage beetroot & goatt cheese millefeuille), a soup or palate Cleanser, a Main (beef fillet or roasted duck breast) and a Dessert.

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• Surf and Turf with Refined Sides:

Tiger prawns and a classic rib eye steak, plated with gourmet sides like truffle mashed potatoes, asparagus with hollandaise, or sautéed wild mushrooms.

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• Fusion Fine Dining:

Create a unique plated menu that combines elements from different cuisines, such as Japanese-French fusion with dishes like miso-glazed cod, sushi-inspired appetizers, or a matcha panna cotta.

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• Seafood and Shellfish Extravaganza:

Elegant seafood courses like seared scallops with pea purée, crab cakes with remoulade, or lobster ravioli in a light saffron velouté.

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• Vegetarian or Vegan Fine Dining: ​

Offer a sophisticated vegetarian or vegan menu featuring dishes like roasted beet tartare, cauliflower steak with chimichurri and chocolate avocado mousse with berry coulis.

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• Luxury Ingredients Focus:

Build each course around a high-end ingredient, like lobster, saffron, or caviar. For example, truffle risotto, beef Wellington, saffron-infused lobster bisque or a caviar-topped blinis with crème fraîche.

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