A fragrance, a sensation, live exceptional moments of elegance with family, friends or colleagues. The Chef proposes you a mixed and Afro-Caribbean gastronomic cuisine based on fresh products.
Carefully watching over the supply of our products according to their season, our menus are likely to change significantly.
An unusual place, a breathtaking residence, a beach, a wood, the edge of a pond, a barge etc. we study all the proposals and take care of the feasibility and the possibility of setting up the equipment.
With us, there is only one rule: no limits, just a little time…
/* We arrive three hours before the service
/* The price of the menus includes : products, cocktail materials, transport, bread and services of the Chef and the maître d’hôtel
/* We offer you the necessary crockery and kitchen equipment on quotation
/* The Chef can also offer you tailor-made menus according to your desires and budget
For the services in the provinces, we make personalized estimates
Private individual or company, need a Chef for a week, a weekend, a fortnight, a month, for holidays ? Let’s talk about it !
All our menus are accompanied by some appetizers in introduction and end with a coffee.
Our Menus
L’orientation
55€ / pers
Some aperitifs …
Starter :
Banana and beetroot, soft-boiled egg, forest pan fried and Bayonne ham chips
Main Course :
Lean roast with smoked bacon, roasted peanut cream, sweet potato royalty
Dessert :
Dark chocolate mousse, cream and mango coulis
Mignardises :
Cannelé, macaroon
Cofee
LA Balade Kribienne
75€ / pers
Some aperitifs …
Amuse-bouche :
My gazpacho of vegetables from here and elsewhere, sheep flavoured with herbs like never before
Starter :
Fillets of Bassin red mullet filled with a sweet potato bread stuffing with herbs, Aïoli de taro du dragon, saffron cream
Main course :
Sea bass steak pan-fried with manioc, papaya, glazed with seasonal vegetables, okra
Dessert :
Apples, pears in the Latin demoiselles style, caramel with fleur de sel, vanilla ice cream
Mignardises :
Cannelé, macaroon
Coffee
From here and elsewhere
85€ / pers
Some aperitifs …
Amuse-bouche :
Scallop with Cameroon mango and pink berries
Starter :
Special N°3 oysters, creamy peas with Thai basil flavour, pata negra and breaded pig’s trotter with Yabassi flavours
Main course :
Trumpet of duck from the South-West of France, a variation of ripe plantain banana, small vegetables of the moment, my duck juice with flavours from here and elsewhere
Dessert :
Moringa red fruit swim with lime sorbet
Mignardises :
Cannelé, macaroon
Coffee
Le berger mandara
95€ / pers
Some aperitifs …
Amuse-bouche :
Plantain banana caviar, smoked duck breast, Thai vinaigrette
Starter :
Local cuttlefish stuffed Cameroonian style, Thai rice, saffron cream
Main course :
Duo of beef and lamb, Penja pepper, herbal juice as I like it, vegetables of the moment, yam turned in the English way
Dessert :
Coconut cream, exotic fruits, dark chocolate sorbet, fleur de sel and Penja white pepper
Mignardises:
Cannelé, macaroon, my chocolate sweetness
Coffee
Our Prestiges Menus
The Little Coastalsman
120€ / pers
Some aperitifs …
Amuse-bouche :
Scallops in a swim perfumed with ginger and Homi, pomegranate seeds and green apple
Starter 1 :
Candied plantain banana with exotic citrus fruits, fine tart with Médoc prawns and porcini mushrooms
Starter 2 :
Cream of cassava cream with porcini mushrooms, poached runny egg on a mushroom royal with Cameroonian honey
Main course :
Revered Ndolè, Lobster colonnata, smoked onion, garlic and ginger juice, roasted cherry tomatoes, ripe plantain banana Rossini, manio
Cheese selection :
Truffled goat’s cheese, Ossau iraty, jam and fruits
Dessert :
Dark chocolate fondant, exotic fruit caviar, cream of soursop
Mignardises :
Cannelé, macaroon, my chocolate sweetness, honey madeleine
Coffee
Le prodige
140€ / pers
Some aperitifs …
Amuse-bouche :
Roasted egg yolk, Penja black pepper, caviar sturia, Asian herbs
Starter :
Lobster salad, lemon caviar, on African avocado guacamole
Main course 1 :
Shellfish and fish from the pond in a casserole, wouri, celery, yam and okra fragrance
Main course 2 :
Capon in two cookings, sweet potato risotto with pears, small vegetables of the moment
Cheese Selection :
Truffled goat’s cheese, Ossau iraty, jam and fruits
Dessert :
Smoked cassava cream with coffee, mango coulis, roasted peanut chips
Mignardises :
Cannelé, macaroon, my chocolate sweetness, honey madeleine
Coffee
Framboise Mangue
170€ / pers
Some aperitifs …
Amuse-bouche :
Oyster N°3 of the Basin in jelly of a white Pessac-Léognan, hibiscus, whipped cream, small sweet pepper of the islands
Starter 1 :
Carpaccio de banane plantain mûre, mangue et cabillaud mariné gravlax, mesclun d’algues japonaises, caviar Sturia prestige
Starter 2 :
Pan-fried foie gras, hibiscus and white curry emulsion, vegetable caviar from elsewhere of the moment
Main course 1 :
Roasted Monkfish and Lobster, on a risotto with ebony sauce (mbongo tchobi), extra old mimolette, vegetable sprouts of the moment
Main course 2 :
Fillet of venison, two kinds of sweet potato, zucchini flowers and Cameroonian spice cream
Cheese Selection :
Truffled goat’s cheese, Ossau iraty, jam and fruits
Dessert :
Like a tatin, flaky, but melting avocado, raspberry, mango and yuzu.
Mignardises:
Cannelé, macaroon, my chocolate sweetness, honey madeleine
Coffee