SAMPLE MENU
With over 23 years in the hospitality and culinary industry, Chef Kevin brings a versatile, handson background shaped by classic techniques and elite kitchens worldwide. His experience spans foundational training in France, a prestigious 2-star Michelin restaurant, luxury venues across Europe and Canada, fine hotels, and superyachts. As a dedicated private chef, he excels at crafting bespoke experiences for high-profile clients and families—delivering intimate multicourse dinners, personalized menus, and flawless service in private homes, villas, and exclusive settings. Passionate about fresh, seasonal ingredients and precise creativity, Kevin is known for his enthusiasm, intelligence, ambition, and ability to inspire teams. His expertise ensures exceptional service and guest satisfaction through refined tasting menus and thoughtful, customized meals. Confident in his skills and leadership, he creates personalized, unforgettable culinary journeys that elevate every occasion.
BREAKFAST BEVERAGES
Freshly Made Juice
Our special elixir to start the day, an exquisite blend of lemon, orange, grapefruit, fresh tumeric and ginger
Protein Smoothie
Make with fresh berries, mango, raw cacao, and protein
Assorted Coffee and Tea
DISHES
Scrambled Eggs with Smoked Salmon or Bacon from the Farm, Green Medley and Avocado
Eggs Benedict with Hollandaise, Green Medley, Avocadeo, Prosciutto or Ham
French Toast with Fresh Berries, Vanilla Whipped Cream and Maple Syrup
Wild Mushrooms, Compte Cheese and Truffle Omelet
Butter Croissant Breakfast Sandwich
Cinnamon and Vanilla Oatmeal with Fresh Berries
Fruit Parfait with Granola and Yogurt
LUNCH
DISHES
Fresh Burrata, Toasted Brioche, Arugula, Basil Pesto, and Confit Tomatoes
Napoleon of Golden and Red Beets, Goat Cheese with Fresh Herbs, Manuka Honey Dressing and Pistachios
Smoked Salmon, King Crab, Avocado, Roasted Asparagus and Dill Aiolo Roll
Classic AAA Beef Tartar served on a Toasted Brioche
Pan Seared Scallops in a Beurre Blanc Sauce, and Asparagus Croguant
Albacore Tuna Tartar, Avocado, Lemon Aioli, and Caviar
Poached Lobster Tail, Asparagus Veloute, Fresh Herbs Medley, and Cherry Tomatoes
Nicois Salad with Lobster or Spot Prawns, Wuail Egg, Green Beans, Fingerling Potatoes, Olive Aiolo, and Fresh Herbs Medley
DINNER
DISHES
Seven Hour Braised Beef Shortribs, Truffle Pomme Puree, and Confit Carrots
Roasted Sablefish, Asparagus Coulis, Parmesan Ricotta Gnocchi, Lemon Capers Sauce
Clow Braised Lamb Shank, Parmesan Polenta, Pickled Shallots, and Fresh Herb Medley
AAA Angud Tenderloin, Celeriac Truffle Puree, Roasted Broccolini, and Red Wine Reduction Sauce
Osso Bucco Saffron Risotto, and Gremolata
Fresh Salmon, Squash Puree, Parmesan, Truffle Gnocchi, and Brown Butter Sage Sauce
Porcini Raviolo with Wild Mushrooms and Truffle Ragout
