9-Course Fine Dining - Ultimate Gourmet Experience
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Hometainer
5
✔️
Cotswolds
✔️
Essex
✔️
London
✔️
Oxfordshire
✔️
Somerset
✔️
Surrey
✔️
Sussex
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.
Description
Amuse bouche
Cherry tomato and basil soup, green olive twist biscuit
1 starter
Toasted scallops, cucumber carpaccio and radish julienne
2 starter
Baby artichoke mille-feuille with fresh goats cheese, coriander dressing
3 starter
Roasted organic salmon loin wrapped in spinach, lime and yuzu butter sauce Or
Toasted cauliflower risotton, parmesan custard, herbs vinaigrette
4 starter
lobster, langoustine and dover sole gratin, asparagus , green pepper corns hollandaise Or
Wild mushroom salad, poached quail eggs and grilled baby gem, wilds garlic dressing
5 Sorbet
Pineapple and pomegranate sorbet votka jelly
6 Main course
Spring lamb platter, roasted loin, mini rack and steamed pudding , baby vegetable casserole, rosemary jus
Or
Crusted of spring vegetable platter served with golden beetroot emulsion , herbs salad
Or
Wild sea bass infused with truffle, crabs ravioli, butter spinach and potatoes crisp, seawed butter
7 Cheese
Crispy brie with spiced pear jams, herbs salad
8 Pre Dessert
Caramélise rhubarb parfait , pecan nuts cream , cinnamon biscuit
9 Dessert
Dessert presentation, white chocolate and strawberry delice, mini chocolate fondant and meringue lemon sorbet
Available locations: Cotswolds, Essex, London, Oxfordshire, Somerset, Surrey, Sussex
Experience details
Experience duration:
4 hours
Maximum number of Guests:
20
Minimum spend:
£
600
Lead time ahead of booking:
7 days
Set up time:
1h30
Packing up time:
30 nin
Additional info
Included from the hometainer:
Private chef, and ingredients
I will need the host to provide
Tableware and kitchen access
