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PRIVATE CHEF

STAY AVAILAIBLE FOR YOUR GUESTS AND ENJOY SOME TIME WITH YOUR FRIENDS IN AN ELEGANT PLACE, YOURS!

The chef Jean Baptiste Closet elaborates your menus, use the best ingredients and put his skills at your disposal for all your events, may it be a simple dinner with friends to a wedding reception, releasing you from all contraints of organisation.

After 10 years experience, he started the adventure of private cooking 4 years ago, to accompany you in your lunch and dinners at home.

The most technical preparations are made in his cooking lab, then the chef arrives at the venue 2 hours before the event to finish cooking the meals in your kitchen.

Service will also be provided by the chef, assited by a maître d’hôtel, according to the number of guests.

Quality, freshness and creativity are the commitments of our company.

Everything is done for you to enjoy an unforgettable time. Travels up to 40km around Paris are included, please get in touch if your event is located further away.

 

A chef at home

« A FULL TIME CREATIVE CHEF »

The chef travels to your holiday destination, during your ski trip or simply makes your everyday life easier, settling in your kitchen for a day, a week or a month, the chef will be  part of your staff.

Menus will be created in advance with the chef, whom will take care of the shopping, the cooking, the service and the tidying.

 

SEE THE CHEF JEAN BAPTISTE CLOSET ON THE M6 NEWS

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Menus

INDULGENCE MENU

Appetizers (6 pieces/pers)
 Amuse-bouches

According to the market

 Starters

Confit red mullet filet « petit bateau », tomatoes and pineapple carpaccio, citrus dressing

 Main

Rump of veal, red kuri squash mousseline, tarragon jus and Darphin potatoes

 Dessert

Fresh mango and peppermint, mascarpone and bourbon vanilla cream, passion and spices jelly, nougatine crisp

 Miniature cakes

Chocolate fondant

Menu Gastron’home

Appetizers (6 pieces/pers)
Amuse-bouches

According to the market

Starters

Sauteed scallops deglazed with white port, roasted butternut

Main

Roasted turbot with fresh thyme, foie gras ravioles and fresh green peas, truffle emulsion

Dessert

Fresh strawberry meringue, balsamic strawberry and raspberry mousse, blackcurrant sorbet

 Miniature cakes

Pineapple financier

SPECIAL OCCASION MENU

 Appetizers (6 pieces/pers)
 Amuse-bouches

Lobster salad

 Starter

Scampi carpaccio with truffle oil and macadamia nuts
Or
Sauteed foie gras with a  fresh corn and crispy  almonds mousseline

 Main

Aubrac filet of beef with morels and fondant potatoes
Or
Filet of sea bass, chards with confit tarragon lemon, hazelnut emulsion

 Cheese

A selection of cheeses from Laurent Dubois, meilleur ouvrier de France

 Dessert

Pièce montée (to be defined)

 Miniature cakes

A selection of miniature cakes

Brunch

Starter

Fresh orange or grapefruit juice
Pastries from Guerard

Main

Scrambed eggs with iberian ham
Scottish smoked salmon with chive cream
Quiche lorraine
Tomatoe salad with mozarella di buffala and fresh basil
A selection of cured cheeses
Leafy green salad
A selection of breads and jams

 Desserts

Fresh fruit salad
Chocolate fondant
Fruit crumble, according to the season

 
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