PRIVATE CHEf

Escape the hustle and bustle of London and enjoy an intimate dining experience in the comfort of your own home. With over twenty years experience as a private chef and working alongside the world’s finest chefs in London’s notable restaurants and venues, we know how to strike the right balance between delivering Michelin star-quality food in a calm and relaxed environment.

Whether it’s a seven course tasting menu or canapés and wine, we curate a bespoke menu reflecting your preferences and requirements, taking you on a gastronomic culinary journey using only the finest quality ingredients. An example menu can be found at the bottom of this page.

We take care of absolutely everything; from preparation to service and then clearing up leaving everything exactly as we found it. All you have to do is relax and enjoy a memorable occasion.

How it works

Step 1: We talk

You tell us your brief and we discuss ideas, needs and requirements. Jean-Michel then creates a bespoke menu for you with suggested wine pairings (although you may wish to source this independently or from your own wine cellar).

Step 2: We source

We source the finest, fresh ingredients for your meal, using locally-sourced organic suppliers where possible.

Step 3: we cook

On a day Jean-Michel or his chef turn up two hours before service time to finish prepare the food in your kitchen using either your equipment or hour own and dress the table.

Step 4: WE serve

Jean-Michel or his chef serves the dishes themselves, providing an intimate dining experience for you and your guests. For larger events, we can supply highly-experienced waiting staff.

Step 5: WE clear and clean

Once the meal is served, we discreetly clear and clean so you can continue to enjoy your special occasion.

Step 6: WE bid farewell

We bid farewell and hope to see you again soon!

Example Menu

Price starts from £75

per person, based on one starter, main and dessert

STARTERS

Grilled goat cheese served on pressed tomato cake and toasted sourdough bread with broad beans, rocket and truffle pesto (V)

Gruyère cheese soufflé with lamb lettuce, plum tomatoes and crispy shallots (V)

Pan fried sea bass served with watercress velouté, confit Potato and horseradish cream

Tuna tartare, crème fraîche with Lime & salmon caviar

Seared duck breast á l’orange served with mixed leaves, grilled walnut, pickled beetroot, soft quails eggs and croutons

Carpaccio of beef, spaghetti & watercress salad, shaved parmesan & truffle oil

MAIN COURSES

Pan fried potato gnocchi served with sauté cèpes, butternut squash, grilled zucchini ribbon, shaved parmesan and basil oil (V)

Chargrilled courgettes stuffed with ricotta & butternut squash, endives and rocket salad, tomato and basil sauce (V) (N)

Pan fried cod loin with sweet potato and sauté kale risotto, virgin olive oil

Slow cooked beef tournedos served with gratin dauphinois, caramelised carrots, pickled oyster mushrooms, wilted savoy cabbage and red wine jus (extra £5.00/head)

Roasted duck, breast, parsnip swap, glazed honey carrots and wilted baby spinach

DESSERTS

Apple tarte tatin served with Cornish clotted cream and caramel sauce

Saffron scented pineapple, coconut ice cream, grand marnier sauce and coconut biscuit

Sliced fruit salad, minted and elderflower syrup with lemon sorbet

Selection of British cheeses accompanied with biscuits and chutney

(V) Vegetarian Option (N) Dish Contains Nuts