Buisson Prestige - Service de chef à domicile
NOIRMOUTIER-EN-L'ILE
Overview
With 30 years’ experience in both traditional restaurants and catering, I offer all my culinary expertise to your establishment or your home. I will listen carefully to your needs and am ready to adapt to all your requests: culinary demonstrations, themed meals, etc. I’m particularly open to discussion, and together we’ll identify your expectations and requirements. Finally, I’d like to emphasise that my philosophy is to combine, in every dish, flavour first and foremost, but also visual appeal, whilst showcasing seasonal produce.
Here are the menus I offer (from 45 per person):
1- Easter Menu: STARTER: duo of parsnips in puff pastry, mousseline sauce / MAIN COURSE: lamb shank with rosemary jus / DESSERT: strawberry shortbread served with pistachio custard.
2 – STARTER: a colourful medley of crisp autumn vegetables and gravlax salmon / MAIN COURSE: duck leg with orange / DESSERT: thin chocolate and pear tart.
3 - STARTER: pressed beef terrine / MAIN COURSE: chicken drumstick with porcini mushrooms and celery cream / DESSERT: lemon tiramisu.
4 - STARTER: salmon tartare with potato chantilly / MAIN COURSE: roast duck breast with honey and raspberries / DESSERT: semi-baked chocolate biscuit.
5 - STARTER: aubergine and courgette mille-feuille with goat’s cheese cream / MAIN COURSE: cod fillet in a herb crust, served with celery cream and asparagus tips / DESSERT: moist chocolate cake with Bayles cream.
6 - STARTER: avocado bavarois with smoked salmon / MAIN COURSE: duck leg with orange / DESSERT: apple pound cake, Tatin-style.
Open all year round.
Here are the menus I offer (from 45 per person):
1- Easter Menu: STARTER: duo of parsnips in puff pastry, mousseline sauce / MAIN COURSE: lamb shank with rosemary jus / DESSERT: strawberry shortbread served with pistachio custard.
2 – STARTER: a colourful medley of crisp autumn vegetables and gravlax salmon / MAIN COURSE: duck leg with orange / DESSERT: thin chocolate and pear tart.
3 - STARTER: pressed beef terrine / MAIN COURSE: chicken drumstick with porcini mushrooms and celery cream / DESSERT: lemon tiramisu.
4 - STARTER: salmon tartare with potato chantilly / MAIN COURSE: roast duck breast with honey and raspberries / DESSERT: semi-baked chocolate biscuit.
5 - STARTER: aubergine and courgette mille-feuille with goat’s cheese cream / MAIN COURSE: cod fillet in a herb crust, served with celery cream and asparagus tips / DESSERT: moist chocolate cake with Bayles cream.
6 - STARTER: avocado bavarois with smoked salmon / MAIN COURSE: duck leg with orange / DESSERT: apple pound cake, Tatin-style.
Open all year round.
Photo gallery
