Sample Menus
Here’s a little taste of what’s been served at past events to spark some inspiration. These menus are just examples to give you an idea of the kind of dishes that could feature at your event.
After our first chat, Chef Franck will create a bespoke menu just for you, tailored to your style, preferences, and any special requirements. It’s all about making your dining experience as personal and memorable as possible.
Dinner
5 Courses
12 Guests
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Canapes
Foie Gras Macaron with Fig Chutney and Shiso Leaf
Onion Macaron| Foie Gras Mousse | Fig Chutney | Shiso Leaf
Charcoal-grilled Wild Mushroom Tartlet with Truffle Emulsion
Wild Mushroom | Truffle Emulsion | Tartlet Shell
Starter
Smoked Burrata with Tomato Water Gelée, Heritage Tomatoes, Basil Powder, Aged Balsamic Pearls, Grilled Sourdough Croutons
Smoked Burrata | Tomato Water Gelée | Basil Powder | Balsamic Pearls | Sourdough Croutons| Heritage Tomatoes
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Fish Course
Miso-glazed Black Cod
Black Cod | Miso | Mirin |Kohlrabi Noodles | Fermented Plum Purée | Dashi Foam
Main Course
Herb-crusted Lamb Loin
Lamb Loin | Jerusalem Artichoke Purée | Burnt Onion Ash | Pickled Blackberry Jus | Caramelized Salsify
Dessert
Deconstructed Lemon & Basil Cheesecake
Lemon Curd | Mascarpone Foam | Basil Granita | Olive Oil Sponge | Poppy Seed Crumble
"I cook with wine, sometimes I even add it to the food."
– W.C. Fields –