Private Chef

private-chef.fr | Alexandre Walger : Un chef privé à votre service

The Menus

Hot and cold starters suggestions

  • Aubergine caviar on crunchy cumin galette, wild rocket
  • Smoked salmon tartar “aumônière” with balsamic vinegar
  • Stuffed courgette flowers, green aniseed tomato confit
  • Foie gras flan on a bed of fresh spinach with coriander juice
  • Scallop carpaccio with summer truffles
  • Lasagne and provençal vegetable terrine with basil and fresh goats cheese
  • Lamb sweetbreads glacé in a cider caramel sauce served with spring vegetables
  • Pumpkin soup made with lemongrass coconut milk and fresh coriander

Main courses suggestions

  • Duck breast in blueberry sauce served with crunchy pear stuffed with fresh thyme
  • Lamb tajine cooked with prunes and almonds with cinnamon couscous
  • Smoked salmon poached in cream, fresh spinach sprinkled with chives
  • Sea bass fillet served with provençal vegetables
  • Guinea-fowl supreme with morels, chestnut confit, walnut, fennel and a variety of gourds
  • Boneless quail with foie gras, fried spleen and fresh garden peas
  • Seafood cassolette and raviolis in lobster cream
  • Ox cheek daube (stew) served with gnocchi and mozzarella quenelles

Desserts suggestions

  • Warm chocolate cake in caramel butter served with rum-raisin ice-cream
  • Angel hair mille feuilles with raspberries and mascarpone
  • Minestrone of fresh fruit marinated in verbena
  • Tart tatin and cameralised pecan nuts
  • Norwegian omelette flambé with glacé cherries
  • Fresh pineapple carpaccio and mango salad sprinkled with sugar-iced coriander leaves
  • Chocolate profiteroles served hot with caramelised almonds
  • Red berries gratin with zabaglione perfumed with saffron

Cocktail / Buffet suggestions (lunch, dinner)

Hot and cold starters

  • Foie gras on toast
  • Chorizo in choux pastry
  • Cherry tomatoes, mozzarella and basil leaves on skewers
  • Falafel (Lebanese speciality)
  • Beureck: breaded pancakes with coriander
  • Courgette tart with parmesan
  • Tartar of marinated scallops with translucent fish eggs served in shot glasses
  • Tomato gaspacho served in shot glasses
  • Melon balls served with cured ham on bread sticks sprinkled with passion fruit seeds
  • Steamed courgette flowers stuffed with turmeric
  • Smoked salmon “aumônière” with crab meat mixed with dill
  • Avocado and mango sprinkled with sesame seeds on skewers
  • Tandoori chicken and pineapple kebab
  • Gambas marinated in ginger
  • Lamb and merguez sausage kebab
  • Fried mussels kebab
  • Crispy fried prawns with mint and ginger
  • Rolled fresh sardines with mint
  • Lebanese cucumber sprinkled with chives
  • Crispy Indian snacks with coriander
  • Green pepper à la brousse and spinach

Cakes and pastries

  • Mixed petit fours
  • Strawberry tart
  • Coffee flavoured tiramisu
  • Minestrone of fresh fruit marinated in verbena
  • Fresh blueberries in lemon sauce
  • Chocolate mousse and raspberry mille feuilles/slice
  • Mini rum baba with whipped cream
  • Fromage blanc in raspberry sauce