Sophisticated menu for gourmets with finer cuts and sublime flavours

Day 1

Aperitif & Canapes
​Griddled Asparagus, Poached Egg & Hollandaise
Filet Mignon, Duxelles with Truffle, Potato Cake, Bordelaise Reduction
Burnt Honey, Passionfruit & Coconut Tart, Mango Sorbet
Selection of French Cheeses, Chutney, Biscuits

 Day 2

Aperitif & Canapes
Local Smoked Trout on Crispy Rosti Potato and Horseradish Creme Fraiche
Crispy Guinea Fowl Supreme, Creamy Parmesan Polenta, Winter Greens, Madeira Jus
Tarte Tatin & Bourbon Vanilla Ice Cream
Selection of French Cheeses, Chutney, Biscuits


 Day 3

Aperitif & Canapes
Thai Sweet Potato, Lemongrass & Coconut soup
Crispy Spiced Duck Breast , Celeriac Puree, Cherry Jus , Green Beans
Salted Caramel Panna Cotta & Hazelnut Praline
Selection of French Cheeses, Chutney, Biscuits

 
Day 4

Aperitif & Canapes
Twice-baked Blue Cheese Soufflé, Crisp Pear & Candied Walnut salad
Herb-crusted Lamb Rack, Ratatouille, ​Dauphinoise & Tapenade Jus
Chocolate & Raspberry Fondant with Raspberry Sorbet
Selection of French Cheeses, Chutney, Biscuits

 Day 5

Aperitif & Canapes
Duck Rillettes, Pickles, Pear Chutney, Crostini
Seared Salmon with a Warm Niçoise Salade and Salsa Verde
Ginger Parkin, Poached Rhubarb, Spiced Cider syrup & Creme Fraiche
Selection of French Cheeses, Chutney, Biscuits

 Day 6

Aperitif & Canapes
Roasted Cauliflower and Parmesan Soup with Truffle Oil
Veal Saltimbocca, Marsala Jus, Rosemary Zucchini, Linguine
Hot Lemon Curd Souffle 
Selection of French Cheeses, Chutney, Biscuits

Prices

Private Chef Service

Minimum 6 adults
55 Euros per person per night or
300 Euros per person for the week (6 evenings)
4 courses served up with free flowing fine wine with Canapés beforehand
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CHEF MORZINE  Drew Hogg   +33 (0) 6 77 74 35 75 / +44 (0) 7870 611 613   drew@chefmorzine.com
SIRET: 813 305 687 00028