European Culinary Journey - Classic Dinner Party Experience

European Culinary Journey - Classic Dinner Party Experience
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Chef Michael
Chef Michael




A simple start















Michael is a classically trained chef starting his career working in a 5 star hotel with a 2 Michelin star restaurant. Hes worked in top restaurants such as Le Chabichou, Le Palme d'Or, Chef Pierre gagnaire and Hotel Oustau Baumaniere. Along with this, he has worked alongside Jason Atherton for 2 years, and a variety of the top French and British chefs. Since then Michael has moved forward with working in top Michelin star restaurants all over France. Highly knowledge able on mediterranean cooking, Japanese fusion along with any dietary restrictions He has a passion ensuring clients are impressed and satisfied by the dishes served, always making sure to listen to any requests and needs. He enjoys teaching others the range of skills he has gathered over the years in the forms of cooking classes. Can cook anything from casual dining to 5 star but not matter what, the food stays at a high quality. Happy to to travel to Essex, Kent, Sussex, London and Berkshire.
To start off the experience, you will be given a amuse bouche to enjoy to lead you into the starter. With the starter, you are given a seletion to choose from, giving you the experience of a European brasserie wherever you are! You are also provided with a few different choices for your main course, giving you the option to discover different flavours from Europe. PLEASE CHOOSE 1 STARTER I 1 MAIN I 1 DESSERT Amuse bouche Mints & cucumber cold soup , Parmesan Frito Mille feuillle of yellow fine tuna and avocado miso dressing Starter Grilled Cornish lobster & duo of news season asparagus salad, citrus sabayons sauce, micro rocket salad Dressed baby cauliflower , croquettes, smoked, barbecue, miso dressing, avocado donuts, radish relish (v) Pan seared Scallops & potatoes feuillantine, spring carrots mousseline And squash mousselline, wild garlic hollandaise sauce Age fillet beef carpaccio, chanterelles mushrooms & dandelion salad, quail poached eggs dressing Celeriac and Devon crab layer, confided vine tomato tartar, potato crisp, capers vinegrette Sous vide Duck Magret, blackberries jelly, soya pepper vinaigrette, parsnip chard Sea bream ceviche, pink grapefruit and orange salad, ponzu dressing , wild cress, lotus chips Heritage beetroot salad , herbs goat’s curd , sourdough crispy bread, olive chutney(v) Main Course Roasted Cornish chicken breast & slow cooked legs terrine, creamy potatoes mash, butter asparagus, smoked baby courgette Line caught wild sea bass, peas purée, crispy crushed baby potatoes, chorizo croquettes, white wine butter sauce Barbecue Atlantic spider crab, tempura vegetable miso and ginger dressing, crush avocado salsa Loin of John Dory, welted baby spinach, pressed sweet potato terrine, barbecue king oyster mushrooms, fried parsley dressing Baby vegetable niçoise, roasted cherry tomato butter sauce, courgette flower tempura (v) Fillet steak char grilled with king prawns, garlic & parsley butter, potatoes and parmesan croquette. Halibut loin & spring mushroom crust,caponata, green olives dressing, Rack of lamb shoulder Roulade, celeriac dauphinois, sauté rainbow shards, roasted cherry tomatoes herbs salsa Spinach Malfatti, slow cooked red peppers, butter springs green, spicy sauté walnuts (v) Dessert Gâteaux moelleux of White chocolat and strawberry, berries sorbet , mints frost Poached Rhubarb parfait, brioche bread & butter pudding, ginger rhubarb compote Chocolate ganache cake with Amarena cherries , vanilla parfait Strawberry and champagne sorbet with basil cream and pistachio shortbread Buttermilk panna cotta, Mango, Lychee and rose sirop, coconut finger lady’s Raspberries pistachio mousse mille-feuille, cinnamon berries sauce Lemon brûlée tart, mint & melon sorbet Capricorn cheese with roasted figs, crispy seed bread ,spicy port sirop Available locations: Cotswolds, Essex, London, Oxfordshire, Somerset, Surrey, Sussex
Experience details

Experience duration:

4 hours

Maximum number of Guests:


Minimum spend:


Lead time ahead of booking:

7 days

Set up time:


Packing up time:

30 minutes
Additional info

Included from the hometainer:

Private Chef Michael and ingredients

I will need the host to provide

Tableware and kitchen access & utensils

Operating hours

Available 24/7

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