Dinners

To thoroughly explore the world of French gastronomy, Chef Didier will create a unique, personalized dinner experience at your place (according to your preferences, food allergies and restrictions)!

A traditional menu will include 3 to 5 courses: appetizer, fish/shellfish course, main course, cheese and dessert. Paired with a great selection of wines, your dinner experience will be unforgettable!

Our 5-course menu with wine pairing starts at 225 euros per guest. (*)
Our 4-course menu with wine pairing starts at 200 euros per guest. (*)
Our 3-course menu with wine pairing starts at 175 euros per guest. (*)

Our 5-course menu without alcohol starts at 175 euros per guest.
Our 4-course menu without alcohol starts at 150 euros per guest.
Our 3-course menu without alcohol starts at 125 euros per guest.

Children/teen menus (ages 12 to 16) are available, starting price per guest: 100 euros.
For menus for younger children, please contact me.

Note: At least 75% of the produce is organic.

(*) Wines to be determined according to the finalized dinner (vintage, Grands Crus, Premier Crus, etc.)




Special Menus:

Menu Second Empire
Starting price per guest: 500 euros (5-course menu) with alcohol.

The best of French gastronomy paired with some of the country’s most-treasured wines.
Some of our ingredients: foie gras, wild Turbot, Bresse poultry, Black Angus beef, etc.
Some of our wines: Cristal, La Grande Dame, Montrachet, Clos Vougeot, Richebourg, Hermitage, Saint-Emilion, Pauillac, etc.

Menu Belle Epoque
Starting price per guest: 1000 euros (6-course menu) with unique champagne/wine & alcohol.

It’s all in the name! Paris’ Golden Age will travel through time to your dishes… and it will flourish with every bite in this masterpiece dinner menu.
Some of our ingredients: Bellota, Périgord black truffles, wild crawfish, Wagyu beef, etc.
Some of our wines: R.D. Bollinger, Dom Ruinart, Meursault, Chambertin, Romanée-Conti, Mouton Rothschild, Margaux, etc.

Menu Château
Starting price per guest: 1500 euros (7-course menu) with exceptional champagne/wine & alcohol.

A spectacular “luxurious gastronomy” dinner (“Dîner d’exception”) paired with exceptional French wines. France’s gastronomy at its best!
Some of our ingredients: French Caviar, Alba white truffles, wild lobster, Kobe beef, etc.
Some of our wines: Armand de Brignac, Salon, Yquem, La Tâche, Pétrus, Cheval Blanc, Latour, etc.

**Note: These menus are served with some of the best cordials (Hennessey, Louis XIII, Francis Darroze, Glenfarclas, Macallan, etc.).
All of the above menus may be customized to the Guests’ tastes (fewer or more dishes, a different wine selection etc.).

 

Examples of recent guest dinners:

  • Foie gras, toasted brioche with orange flower water, caramelized figs with honey drizzle, banana chutney
Wine: Champagne Blanc de Blancs, Maison Cattier
  • Fish soup “retour de pêche” (back from fishing) with wild shrimp, chervil espuma
Wine: Chassagne Montrachet, domaine Fontaine Gagnard, 1er Cru Clos Saint-Jean 2011 (100% Chardonnay, white Burgundy)
  • Chicken breast paupiette (chicken roulade with pork, grapes, cilantro, vegetables) au jus and creamy sauce, slice of butternut with olive oil and wild Sicilian oregano, 3 style potato side dish: mashed potatoes, potato croquette and pomme Dauphine
Wine: Savigny-lès-Beaune, domaine A.F. Gros, 1er Cru Clos des Guettes 2009 (100% Pinot Noir, red Burgundy)
  • Cheese selection from Maître affineur
Wine: Pomerol Château Pomeaux 1998 (100% Merlot)
  • Bread selection and butters
  • Chocolate/peanut and pralin cream tartlet with chocolate mousse quenelle, sprinkled roasted pistachio and chouquettes (choux pastry with pearl sugar)
Wine: Champagne Rosé, Maison Follet-Ramillon (vintage made from Pinot Meunier, Chardonnay & Pinot Noir)

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  • Cuillers de concassée de pistache torréfiées aux brisures de foie gras (piment Espelette et poivre Sichuan), tranches de figues poêlées au beurre et miel, huile de truffes blanches et pointes d’asperges vertes.
  • Nage de bar sauvage & velouté de coquillages
  • Pavé de bœuf Black Angus au beurre de whisky, sucrine braisée aux perles balsamique et pommes de terres vapeur sauce crémeuse au bleu
  • Sélection de fromages
  • Sélection de pains et beurres
  • Tartelettes fines aux pommes et caramel beurre salé, glace minute mascarpone/fromage blanc/crème fraîche vanille & cannelle, brisures de croûtons pain d’épices

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  • Foie gras duet with crunchy green asparagus & wild mushroom with white truffle oil, caramelized figs with wild cilantro flower honey – Champagne Grand Blanc de Blancs, Maison Gosset
  • Pan-seared wild sea bass on risotto with saffron cream sauce – Chassagne Montrachet, domaine Fontaine Gagnard, 1er Cru Clos Saint-Jean 2011 (100% Chardonnay, white Burgundy)
  • Suprême de Volaille au jus & gratin Dauphinois, caramelized sucrine with balsamic syrup – Echezeaux Grand Cru domaine A.F. Gros, 2009 (100% Pinot Noir, red Burgundy)
  • Cheese selection from a Maître fromager affineur – Saint-Emilion, Château Fonplégade, Grand Cru Classé 1988 (red Bordeaux, Cabernet franc, Cabernet sauvignon & Merlot)
  • Bread & butter selection
  • Chocolate mousse parfait, raspberry & strawberry, crispy almond cookie paired with a secret lemon dessert – Champagne Rosé, Maison Follet-Ramillon (vintage made from Pinot Meunier, Chardonnay & Pinot Noir)