+33 676 825 188
Available upon request
Breakfast, Lunch & Dinner
Casual lunch and hors d’oeuvres
By Flo Mercier
private chef St Barts

Casual lunch and hors d’oeuvres

Vegan and vegetarian

Peruvian taboulé with quinoa, crudites, nuts and fresh herbs

Spinach salad and thinly sliced fennel, carrot, zuchini, cucumber and orange dressing

Rice salad with crudites, tofu and pickles

Bali Flow: thinly grated carrot and zucchini with coriander and exotic dressing

Lebanese mezze: hummus, grilled aubergines with tahina, mint taboulé, olive paste and homemade pitta

Lentil salad with onion, apple, fresh herbs and miso dressing

Balinese fritters with sweet chilly dip




Lobster salad with crudites and creole mayonnaise

Crab cakes Louisiana style with cajun mayonnaise

Shrimp salad with avocado, cantaloop and spicy dressing

Balinese style noodle salad with shrimps, mango, crudites and cashew nuts                                

Tuna and avocado tartare with pickles crispy noodles and exotic dressing

Tuna tataki with vegetables wok

Norwegian gravalax (to order 24 hours): marinated salmon with blintzes and sour cream

White fish ceviche in citrus, red onions, fresh herbs and sweet corn

Tahitian soup of lime marinated fish in coconut milk

Salade niçoise with crudités, tuna, anchovies, olives and egg





Beef carpaccio with mushroom, arugula and parmesan crips

Bistro style steak tartare and crips

Cesar salad with grilled chicken, crispy bacon, poached egg, parmesan and croutons

Duck deluxe: duck breast ham and foie-gras with walnut salad, toast and chutney

Raw spinach salad with mushroom, bacon and croutons in a warm raspberry dressing

Pasta salad with chicken, sundried tomatoes, pesto, mozzarela, crudites and parmesan

Vietnamese Bo-bun: rice noodles, crudités, beef tataki, fresh mint and spring rolls

Italian style antipasti: assorted cold cuts, cheeses and crudites

Roasted camembert with nuts, pickles and toasts




Surf & Turf

Vitello tonnato thinly sliced veal with tuna, capers and mayonnaise dressing

Caribbean salad with spicy shrimps, cod fritters, creole black-pudding

Spanish tapas: iberic cured meats, manchego cheese, anchovies, garlic and tomato bread

Chinese pork and shrimp egg rolls and exotic salad

Veal and chorizzo stuffed squid in tamarind broth and safran rice

Greek mezze salad with feta cheese, hoummous, tarama and tsatziki and homemade pitta bread





Savoury pies served with a green salad

Gougère: french chou pastry with cheese and herbs

Koulibiac: puff pastry with salmon, ricotta and spinach

Quiche with bacon, cheese and vegetables

Pissaladière: caramelised onions on a bread crust with anchovies and olives 

Empanadas of minced meat and vegetables

Bouchée à la reine : seafood in creamy béchamel in a puff pastry