Minuit à Paris

New Experience

In black and gold. Caviar, langoustines and a pheasant pithivier, with mignardises at midnight. Every course is cooked in your kitchen and plated at the last minute, as in a restaurant, by a French chef and pastry chef trained with Alain Ducasse in Paris, then at Alain Ducasse at The Dorchester ★★★, London. THE MENU To begin - Wagyu tartare tartlet, Cut Caviar Oscietra · Tapioca crisp, prawn & avocado, shiso Amuse-bouche - Beignet truffe blanche & champignons, Alba white truffle, wild mushrooms, truffle cream Starter - Turbot, beurre blanc, parsley oil, Cut Caviar Oscietra Fish - Roasted langoustines, Champagne sauce, confit potatoes Main - Pheasant pithivier, wild mushrooms, foie gras, plum sauce Before midnight - Caviar cheesecake, brûléed top, Cut Caviar Oscietra, toasted rye At midnight - Mignardises, mini Paris-Brest, macarons

French

Eugenie Colleville Paris

ONLINE

Eugenie Colleville Paris Profile

New HOMEtainer

French Private Chef & Pastry Chef · London, Paris & International

French chef and pastry chef, originally from Paris. Trained with Alain Ducasse in Paris and at Kauri Cliffs in New Zealand, before joining Alain Ducasse at The Dorchester ★★★ in London. Private dinners, celebrations and receptions, London, Paris & International. Menu written with you and adapted to your guests. Cooking and plating on site by the chef. Kitchen left clean at the end of the evening. Level 3 Food Hygiene and Safety certified. As seen in Vogue UK, Hello Magazine, The Times, Foodism and Givenchy.

Eugenie Colleville Paris Profile

Experience Details

Experience duration: 5 hours

Minimum spend: £2,500.00

Lead time ahead of booking: 7 days

Set up time: 2 hours

Packing up time: 1 hour

Dietary & Allergies

Contains: fish, shellfish, eggs, milk, gluten, nuts, sulphites.

Do you need more details about this experience? Just send a message to Eugenie Colleville Paris

Additional info

Included from the HOMETAINER

Menu written with you and adapted to your guests. Cooking and plating on site by the chef. Kitchen left clean at the end of the evening.

I will need the host to provide

A working kitchen (oven, hob), free fridge space and an empty dishwasher on arrival, plates, cutlery, glassware and table linen for all guests, and kitchen access two hours before guests arrive.