Global-inspired menu with dishes from Asia, Europe and the Americas
Day 1
Spiced Parsnip Soup
Lamb Rogan Josh, Pilau Rice, Raita
Crème Brûlée with Raspberries
Day 2
Roast Beetroot, Avocado, Orange and Pousse Salad with Pumpkin seeds
Confit Duck Leg with Prunes and Armagnac, Dauphinoise Potato, Fine Green Beans, Persillade
Tarte Tatin, Vanilla Ice Cream
Day 3
Spinach, Watercress and Parsley Soup with Crème fraiche
Roast Cod Fillet with Chorizo, Red Pepper, Chickpea and Potato stew and Lemon Aioli
Warm Chocolate, Cardamom and Orange Souffle Cake, Mandarin Sorbet
Day 4
Vietnamese Prawn Spring rolls with Dipping sauce
Chicken Khao Sai - Northern Thai Coconut & Noodle Curry with Crisp Vegetables
Key Lime Pie & Coconut ice cream
Day 5
Bleu d'Auvergne Twice Baked Souffle, Pear, Rocket & Candied Walnut Salad
Parma Ham-wrapped Pork Filet Mignon, sautéed Savoy Cabbage, Black Pudding Mash, Apple & Cider Sauce
Cherry and Almond Tart, Crème Fraiche
Day 6
Roast Red Pepper, Tomato & Balsamic Soup with Basil Oil
Osso Bucco, Risotto Milanese, Gremolata
Caramelized Honey, White Chocolate and Vanilla Cheesecake, Exotic Fruit Coulis
Spiced Parsnip Soup
Lamb Rogan Josh, Pilau Rice, Raita
Crème Brûlée with Raspberries
Day 2
Roast Beetroot, Avocado, Orange and Pousse Salad with Pumpkin seeds
Confit Duck Leg with Prunes and Armagnac, Dauphinoise Potato, Fine Green Beans, Persillade
Tarte Tatin, Vanilla Ice Cream
Day 3
Spinach, Watercress and Parsley Soup with Crème fraiche
Roast Cod Fillet with Chorizo, Red Pepper, Chickpea and Potato stew and Lemon Aioli
Warm Chocolate, Cardamom and Orange Souffle Cake, Mandarin Sorbet
Day 4
Vietnamese Prawn Spring rolls with Dipping sauce
Chicken Khao Sai - Northern Thai Coconut & Noodle Curry with Crisp Vegetables
Key Lime Pie & Coconut ice cream
Day 5
Bleu d'Auvergne Twice Baked Souffle, Pear, Rocket & Candied Walnut Salad
Parma Ham-wrapped Pork Filet Mignon, sautéed Savoy Cabbage, Black Pudding Mash, Apple & Cider Sauce
Cherry and Almond Tart, Crème Fraiche
Day 6
Roast Red Pepper, Tomato & Balsamic Soup with Basil Oil
Osso Bucco, Risotto Milanese, Gremolata
Caramelized Honey, White Chocolate and Vanilla Cheesecake, Exotic Fruit Coulis
Prices
Private Chef Service
Minimum 6 adults
45 Euros per person per night
3 courses served up with Wine(1/2 bottle per adult)
or 240 per person/week(6 evenings)
Minimum 6 adults
45 Euros per person per night
3 courses served up with Wine(1/2 bottle per adult)
or 240 per person/week(6 evenings)
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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