+33 676 825 188
Available upon request
Breakfast, Lunch & Dinner
Gourmet dinners
By Flo Mercier
private chef St Barts

 

 Gourmet dinners

Hors d’oeuvres

Vegan friendly

Chestnut velouté with surprise bruscchetta

Risotto with artichoke hearts and baby leeks

Vegetables tempura with sweet chilly dip

Roasted beetroots carpaccio sushi style

Raw and steamed vegetables with sesame and ginger dressing

Rice spring rolls with crudites and mint

 

Surf

Seared sea scallops with morel sauce and celeriac dumplings

Shrimp cannelloni  romesco sauce

Bouchée à la reine : puff pastry filled with seafood and bechamel

Fish tartare with passion-fruit and citrus dressing and herb salad

Lobster bisque with its lobster ravioli and croutons

Lobster carpaccio with creamy capuccino

 

Turf

Comte Cheese soufflé and truffle salad

Foie-gras on toast with chutneys

Foie-gras ravioli in vibrant broth « pot-au-feu » style

Confied and crispy duck leg served with pancakes, crudites with a sweet and sour sauce

Vol au vent: veal, sweetbread and morels in puff pastry

Beef carpaccio with truffle oil, parmesan and arugula

 


 

To follow

Vegan friendly

Roasted butternut with surprise stuffing

Japanese style lamen and miso soup with pak choy and baby vegetables

Coral lentil Massaman curry in coconut milk and crispy rice

Crispy tofu with ginger teriyaki sauce, spinach and seaweed tartare

Cajun style rice and beans with coriander salsa

Moroccan vegetable couscous and its spicy broth

Slow- roasted ratatouille Provençale vegetables

Grilled mushroom and asparagus with vibrant soy and lemongrass dressing

 

Surf

Roasted monkfish with lobster gravy «Armoricaine» and saffron rice

Whole sea bream roasted in salt crust with hollandaise and vegetables

One sided crispy sea bass filet with vanilla oil and vegetables wok

Seared tuna steak with teryaki and chilly sauce, steamed vegetables salad in sesame

Cod glazed in oyster sauce with crispy noodles and vegetables wok

Sea scallops, leek and mushroom risotto with parmesan crisps

Tagiatelles with Cognac flambed lobster

Carribbean style bouillabaisse: fish, shell-fish and vegetables in a broth

 

Turf

Beef Wellington with pommes dauphines, gravy and grilled vegetables

Beef tenderloin «Rossini» with pan seared foie-gras and morel sauce and home fries

The crying tiger: thaïe marinated beef with glutinous rice and a wok of vegetables

Veal chops with gravy, mash potatoes, steamed spinach and parmesan crisps

Creamy veal blanquette with morels and gratin dauphinois

Duck breast crispy on the skin with a vibrant pepper sauce and roasted vegetables

Roast farm chichen with tarragon gravy and baked potatoes

Confied lamb chanks with garlic and a morrocan taboulé and a minty yogurt dressing

Herb and almond crusted rack of lamb with ratatouille

Pulled pork  with caramelized onions and cheddar sauce as burger or mexican tacos

 


 

The Cheese corner

Assortment of cheeses with crackers, fresh bread and a walnut salad

Roasted camembert with nuts, pickles and toasts

Raclette : assortment of cheeses to be melted at the table with potatoes, cold cuts, quail eggs, pickles

Tartiflette from Savoie : gratiné reblochon with potatoes, onions and bacon

Fondue of melted cheeses with kirsh, croutons, cold cuts and mesclun salad

 


 

 

Desserts

Chocolate soufflé

Grand Marnier soufflé with its chocolate shooter

Thin shortbread tart with lightly salted caramel and dark chocolate

Profiterolles: french pastry filled with vanilla ice-cream and  melted chocolate on top

Traditionnal tiramisu

Tirabana: my cuban version of tiramisu with aged rhum and exotic fruits

Chocolate mousse with caramel chips

Crèpes Suzette flambéed in aged rhum

Flambed bananas in rhum with ice cream

Soft chocolate brownie with pecans and red berries

Vanilla crème brulée plain or with red berries

Lime and passion-fruit cheesecake

Exotic fruits tart

Tatin tart: caramelized apples and puff pastry with sour cream or vanilla ice-cream

Apple crumble and vanilla ice-cream

Pinapple carpaccio in spicy syrup with lime sorbet

Fresh fruits skewers in chocolate ganache

Panna cotta with red berries

Caramel panna cotta with speculos crumble