Private Chef, Signature, Fine Dining, Fusion Food, French Touch, Canapés. A starting point — never a fixed carte. Each menu rewritten with you, the morning of your service.
Eight bites for the aperitif hour — to be passed around or composed onto a sharing board.
Chorizo and sun-dried tomato puff pastry
Feuilleté au chorizo et tomates séchées
Foie gras with Pineau des Charentes
A classic of the Atlantic coast — silky, sweet, regional
Duck confit mini-burger, roasted piquillos
Mini burger au confit de canard et piquillos rôtis
Goat cheese and roasted cherry tomato tartelettes
Tartelettes feuilletées chèvre frais et tomate cerise rôtie
Green pea velouté, hint of cumin
Velouté de petits pois et pointe de cumin
Chicken tikka verrine, avocado and lemon cream
Verrine de poulet tika et crème d'avocat au citron
Île de Ré fines de claire oysters n°4
Direct from the Atlantic claires — saline, mineral, precise
Pan-seared gambas, Cognac and sesame
Gambas snackées, Cognac et sésame
Five propositions to open the meal — fresh, fragrant, designed for the season.
Icelandic salmon freshness
Avocado and lime cream, chive espuma, lemon risoni and sesame oil
Crisp goat cheese and orange-blossom honey
Sun-dried tomatoes and Serrano crisp
Green asparagus gazpacho
Parmesan tuiles, crisp smoked duck breast, whipped wasabi cream
Gambas ravioli, lemon zest
Coconut, lemongrass and miso emulsion
Thin tart of marinated zucchini
Feta, heirloom cherry tomatoes and pesto
Five propositions for the centre of the meal — sourced daily, plated à la minute.
Roasted sea bass, ginger and herb crumble
Olive oil potato purée, wok-tossed seasonal vegetables
Braised veal quasi, Pineau and red berry jus
Rosemary new potatoes, wild garlic cherry tomatoes
Creamy morel and truffle risotto
Green asparagus tips, mushrooms, rocket pesto and Parmesan shavings
Pan-seared Saint-Jacques scallops
Leek and Champagne sabayon, roasted broad beans, sweet potato cream
BBQ-roasted beef côte, foie gras sauce
Truffle-oil crushed potatoes, market vegetables, rocket mesclun
Six propositions to close the meal — light, technical, generous in turn.
Yuzu lemon tartelette
Lime zest and Italian meringue
Fresh strawberry and mint soup
Almond tuiles dentelles, blood orange, shiso shoots
Bourbon vanilla crème brûlée
Pistachio crumble and physalis
Rum-flambéed roasted mango
Vanilla ice cream, caramelised macadamia nuts
Grand Cru dark chocolate lava cake
Crème anglaise and wild blackberries
Raspberry tiramisu
Reims pink biscuits infused with Champagne
Classic coffee version available on request
Over fifteen years, Thomas Guérinet has cooked for some of France's most demanding private clients and corporate hosts — luxury houses, financial institutions, universities, and event agencies who return season after season.
— Thomas Guérinet · Private Chef · Since 2009
