Intimate moments, unforgettable flavours
A French Dining Experience in the Comfort of Your Home
Your French Chef
Enjoy an intimate four-course dinner prepared and served in your own kitchen: two starters, one main, and a dessert. I source the finest seasonal produce from Victoria, cook with French tradition, and ensure a smooth evening with the help of an assistant. All you need to do is relax, share the moment, and savour every course.
Tailored to You
Whether you love French classics or have a special request, your menu is designed around your tastes and the occasion.
Seasonal Produce
Every menu is built on the best ingredients Victoria has to offer. Fresh, local, and in season — the way food should be enjoyed.
A Complete Experience
From cooking to serving to tidying up, everything is taken care of. You and your guests simply enjoy an unforgettable evening together.
Our Menu
Dinner Party Menu Options
Choose from a selection of dishes to create your own four-course menu
FIRST ENTREE
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Double cooked three cheeses souffle
Served with julienne of legumes and chicken veloute
King prawns flambées , beurre blanc sauce
Served with saffron fennels and pepper
Escargots in Garlic Butter
with Mushroom Ragout
Sauté of Frog Legs
Garlic and Parsely butter, cauliflower purée, and parsley sauce.
SECOND ENTREE
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Marinated boneless quail with capers sauce
Served with puy lentils and caramelised legumes
Salmon with herb sauce
Served with ratatouille and crispy polenta
Barramundi Bouillabaisse
Provençal saffron dish with barramundi, shellfish, and rouille
Pithivier of Confit Duck
Golden puff pastry filled with slow-cooked duck confit, accompanied by caramelised carrots and shallots.
MAIN COURSE
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Herbs crusted rack of lamb with muscat sauce
Served with gratin dauphinois and vegetables
Eye Fillet and blue cheese (optional) with bordelaise sauce
Served with Pommes boulangere and vegetables
Breast of duck with orange sauce
Served with Pommes fondants and vegetables
Glazed Pig Trotter
Stuffed with aromatique herbs and chicken mousse, gratin Dauphinois, seasonal vegetables.
DESSERT
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Raspberry souffle
Served with chocolate sauce
Bomb Alaska
Sponge cake with ice cream and Italian meringue flambé with cognac
Chocolate fondant
Served with poached pear, ice cream and caramel sauce
Crêpe Suzette
crêpes served with a buttery orange sauce, flambéed with liqueur and ice cream
Pricing
Private four-course dining experience from $230 per person (minimum 6 guests).
Includes: menu planning, shopping for seasonal produce, cooking in your kitchen, service with an assistant, and tidying up afterwards.
Final pricing depends on number of guests and menu choices, which we’ll discuss together when planning your dinner.
