Birthday dinner for a family of four
Saint-Germain-En-Laye, September 2013
Lobster Capucino
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Salmon in puff pastry, butter sauce with basil
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Guinea Fowl cooked with bacon and Côtes du Rhône
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The three layer chocolate cake of Troisgros
A Game feast
Meal with Friends, Saint-Germain-En-Laye, February 2013
Venison liver pâté on toast.
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A little game salad
Pig's ear, Game heart and liver.
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Venison broth.
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Salad of winter vegetables with wild duck and truffle oil
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Haunch of Venison,
Bean Purée.
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Cheese from the market
Camembert, Munster.
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Régine's soft chocolate dessert
with William's apple tart.
An 18th Birthday Dinner for 20 people
Saint-Germain-En-Laye, November 2013.
Champagne Cocktail
Gougères, Parmesanpuff pastries, Boudin Blanc.
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A glass of caramelised cauliflower soup, with Foie-Gras.
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Scallops on a bed of leek,
Lobster and saffron sauce
Givry Première Cru 2011
Monneret Père et Fils
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Feather Blade steak confit with Madiran wine,
Auvergne Ceps
Gaillac Domaine de la Brouse
Haut Cordurier 2009
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Cheese from the market
Pinot Gris Grand Cru Safring
Vignobles Reinhart 2007
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The three layer chocolate cake
Champagne Barfontarc
Blanc de Noir
St Valentin's dinner for 5 couples
Fourqueux, February 2014.
A glass of caramelised cauliflower soup, with Foie-Gras.
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Salmon in pastry puffs, with sorrel.
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Feather Blade steak confit with Madiran wine
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Gordon Ramsey's Chocolate Mousse with pineapple and lime confit.
Family dinner for a sixtieth birthday party
Cergy, Mars 2014.
A glass of caramelised cauliflower soup, with Foie-Gras.
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Scalop and lobster salad with truffles.
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Beef Wellington
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Selection of Cheese from the market
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Gordon Ramsey's Chocolate Mousse with pineapple and lime confit.
A dinner for doctors
Poissy, April 2014.
Gougères, little toasts of aubergine caviar
Champagne
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Fresh Goat cheese ramekin with dried tomato sauce.
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Asparagus puff pastries
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Roast turbot with roast new garlioc and green sauce
Pouilly-Fumé, domaine Raimbault-Pineau 2013
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Cheese:
English Cheddar
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Brittany biscuit with strawberries, vanilla ice cream and raspberry sauce.
Baptism Luncheon.
Saint-Nom-la-Bretèche, June 2014.
Tomato Tartelette with mesclun salad
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Rack of Lamb with a confit of shoulder of lamb.
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Cheese from tha market
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Brittany biscuit with stramberries, vanilla ice cream and raspberry sauce.
A Gastronomic Dinner.
Saint-Nom-la-Bretèche, July 2014.
Lobster Cappuccino
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Mussel and girolle mushroom cassolette with saffron
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Filet of Bream from Granville, Chartreuse of Mediterranean vegetables
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Mesclun salad with parmesan cheese
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Caramelised Apricot tartlet, Vanilla ice cream, raspberry sauce
A Gastronomic Dinner.
Achères, July 2014.
Langoustine Cappuccino
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Roast Turbot with red peppers
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Porc tenderloin on artichoke heart with morille mushroom sauce
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Caramelised Apricot tartlet, Vanilla ice cream, raspberry sauce
Confirmation Luncheon.
Boullay Les Troux, November 2014.
Foie gras au torchon
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Lobster broth with seafood
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Rack of Lamb on a tartelette of confit Shoulder of Lamb
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Cheese, Salad
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Pièce Montée
