Chief at home

A smell, a sensation, live exceptional moments of elegance with family, friends or colleagues. The Chef offers you a gastronomic mixed and Afro-Caribbean cuisine based on fresh products.

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Chief at home

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

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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

Want to know more ? Then contact us now !

Contact us !