My Cooking Style:


Mediterranean, French country style with strong influences from Alsace

where I grew up, and Provence, where I cooked professionally. Built on 

a foundation of fruits, vegetables, whole grains and fish, the Mediterranean 

diet has been associated with everything from increased longevity to reduced 

cancer risk.

 

I prefer to start with the best foods I can find, which means fresh, local, 

seasonal, and whole food Organic Farmers’ Market ingredients for my dishes 

to be health-conscious and tasty.

 

I prepare my meals using low temperature cooking so that high heat does 

not destroy the nutrients, enzymes and minerals, and I cook on a surface 

that does not contaminate the food. I do not use non-stick cookware or a 

microwave.

 

I can create a Gastro-Chic, “Like-In-France Experience,” with French 

cocktails and Platter Service, and conversation and presentations about 

French wines, cheeses, cooking and travel.

 

I can customize my dishes to your preferences, as well as adapt them for 

special diets and needs.

 

My Culinary Experiences:

 

I first started cooking at five years old with my mother and grandmother 

in France. After receiving my culinary degree at Le Cordon Bleu in Paris, 

I began my career in the hospitality industry, cooking alongside some of 

the most prestigious French Chefs. I managed restaurant teams in five-star 

hotels in France and in the UK for 15 years, such as Lenôtre in Paris; 

the Carlton Intercontinental in Cannes; The Capitol (Two Michelin Stars

Restaurant) in Knightsbridge, London; the Hotel Bel-Air and The Peninsula 

Hotel in Beverly Hills.


My Three Favorite Ingredients:


I can’t limit myself to only three :) Here’s a short list of ingredients 

I use all the time to create the taste of France: 

Fresh Herbs, Lemon, Spices, Garlic, Crème Fraiche, Cheeses, French Wines,

Charcuterie, Baguette, Fresh Seafood, Organic Flavored Olive Oils, Thyme,

White Truffle Oils.

 

Menus I Once Served:


In Nice, France, I once worked at the European Union Summit, which included 

an event for 10,000+ guests. I personally served French President 

Jacques Chirac a Menu including:


·   Foie Gras poêlé, Fig Compote, colored onions, 

·   Wild Salmon Trio with Mixed Baby Spring Vegetables, 

·   Tournedos of Beef in Wild Forest Mushroom, 

·   French Strawberry and Chocolate Sponge Cake.


With Wine Parings, Tea/Coffee and Mignardises.

 

In Buckingham Palace, I assisted for a party organized by the Queen 

of England for a Charity Event. It was a Nine Course Degustation Menu 

with Wine Pairings and Fireworks afterward.

 

In LA, I cooked and served Celebrity Chefs such as Gordon Ramsey, 

Anthony Bourdin, Bernard Loiseau,  and many Hollywood A-List Celebrities,

Actors and Producers, such as Steven Spielberg, Arnold Schwartzenegger, 

Nicole Kidman, Sylvestor Stallone, Carrie Bradshaw,Kristin Davis, 

Georges Clooney, etc...

 

Example Menus:

 

I am available to create menus for 1-15 guests, for parties, networking 

events and special occasions, such as Mother’s Day, Father’s Day, 

Anniversaries, Baby Showers, Holidays, etc.

 

Sample Items by Meals:

 

Breakfast:


·     Mini French Quiches with Ham and Onions

·     Omelette Basquaise (Mixed French Vegetables)

·     Spanish Style Eggs, Potatoes and Onions

·     Croissants and Pastries Assortment

.     French Baguette with Butter, Home- Made Marmalades and Preserves

.     Organic Coffee/Tea

.     Freshly Squeezed Juices (Grapefruit, Kiwi and Orange)


Wine Parings:


  Chablis

  Champagne

  Champagne & Blood Orange Juice

  Vodka Shot

  Vodka & Spicy Tomato Juice

 

 

Brunch:


·       Shrimp Cocktail and California Avocado

·       Moules Marinieres with Organic Baby Arugula Salad

·       Caviar Eggs and Fresh Grilled Asparagus

·       Daurade Croute De Sel/Hawaii—Steamed Potatoes 

        With Parsley, Brown  Butter, 

        Provencal Stuffed Tomatoes, 

        Lemon Wedges (10 peoples max)

·       Salad Niçoise

·       Smoked Salmon Platter

·       French Dessert Samples, Mini- Eclairs, Fruits 

        "Tartelettes", French Macarons

·       Seasonal Fresh Fruits Salad with Calvados


Wine Parings:


  Gewurtztraminer

  Riesling

  Sauvignon Blanc

  Muscadet

  Beaujolais

 

 

Lunch:


·       Fresh Crab Cakes with Hot Lime and Sour Sauce 

·       Endive Gratin, Swiss Gruyere and Ham

·       Grilled Octopus with Celery Salad

·       Baby Tomatoes, Smoked Mozzarella And Marinated Basil Oil

·       Grilled Salmon with Organic Mixed Greens, 

        Fresh Italian Herbs Dressing

·       Clams Pasta Summer White Wine and Garlic Sauce

·       Juicy Turmeric Scallops and Linguini in Open Shells,

·       Pastis Flamed Fish Trio with Ratatouille Provençale 

 

Wine Parings:


  Chianti

  Pinot Grigio

  Rose de Provence

  Pinot Noir

 

Happy Hour:



      Kir Royal--Your Choice of French Champagne 

      or White Wine with French Blueberry liqueur

      Sangria

      French Caribbean-Antillean Islands, 

      “Ti'Punch”- Mix Rhum Agricole, Squeezed Lime Juice,

      Cane Syrup

      Grand-Marnier

      Red and White Martini & Rossi on the Rocks

      Pastis/Ricard Aperitif Liqueur

      Domestics And Imported Beers

      Vinho Verde

      Chardonnay

      Rioja

 


Small Bites:

 

·       Baguette Crostini Red/Yellow/Green Smoked Pepper

        Salad, Melted Goat Cheese and Truffle Oil

·       French Cheese Board Assortment 

·       European Tapas Style Tasting Platter Sampler --

        Smoked Salmon, Grilled Asparagus Celeriac Sticks

        Charcuterie Assortment, Tomato Basil "Tartines", 

        Olives, Antipastis.

·       Chicken Croquettes

·       Crispi Chicken Legs French Mustard 

·       Spanish Tapas Party




   

 

Dinner:

 

Starters:


·       Bay Scallops Ceviche (Cherry Tomatoes, Red Onions, 

        Lemon Juice, Cilantro, and Hot Peppers-Optional)

·       Mussels in White Wine, Garlic & Chives

·       Salad Niçoise 

 

Main Courses:


·      "Duck Platter"—Duck Soup Chinese Style in a Cup, 

       Smoked Duck Breast with Baby Green Mix Salad, 

       Marinated Duck Wings

·      Stuffed Tomato (Vegetarian or Meat)

·      French Onion Soup Gratinee Emmental Swiss Cheese

·      Snails With Garlic Butter and Creamy Polenta

·      Choucroute Royale-Braised Sauerkraut 

       or Wine Braised Seafood Sauerkraut 

·      Creamy and Cheesy Mash Potatoes 

·      Trou Normand--A Little Shot Glass of French Calvados between 

       Main Course And Dessert 

·      Couscous party

·      Ultimate Paella party

·      Filet Mignon, Creamy Spinach, Oven Backed Potato

·      Whole Sea Bass Baked in Salt Crust

·      Red Snapper Papillote Herbes De Provence

 

Desserts:

 

·       Chocolate Cake

·       Bananes Flambées

·       Vanilla Ice Creams Dark Cocoa Powder, Flavored with Brandy 

·       Silky Old-School Chocolate Mousse

·       Fresh Fruit Salad with Dark Rum

 

Wines, Cocktails and Spirits Parings:


  Iced Tea Infused with Fresh Mint

  Fresh Orange Juice, Lime and Cinnamon 

  Sparkling Water & Lemon, Lime Slices

  Barolo

  Bordeaux

  Burgundy (Red)

  Barbaresco

  Chateauneuf

  Sangiovese

  Cabernet Sauvignon

  Zinfandel

 

  Bally's

  Calvodos

  Eaux de vies

  Port

 

 

Buffet:


Any item from Menu, choice of Three Starters, Three Main Courses and Three Desserts.


Your Choice of Wine, Beer, Alcohol and Soft Drinks.


Picnic, Al Fresco:

 

·     Cold Rice (or Pasta) Salad with Olive Oil Tuna, 

      Tomatoes and Grilled peppers

·     Cheese Board Assortment with Dry Nuts and Figs  

·     Green and Black Olives Samplers

·     Marinated Mushrooms on Toasts

·     Shrimp and Seafood Mix in Crunchy Corn Shell 

      With Lime And  Cilantro

 ·    "La Brochette" Tender Chicken Legs with Thai Peanut Sauce

 ·    French Grandmother Style Potato Salad

 ·    Tomato and Mozzarella Salad 

      with Fresh Basil 

      Vinaigrette  Dressing

 ·    Fresh Fruit Salad Mix with Grand Marnier

 

Wine, Beer, Lemonade and Homemade Ginger Ale.



*All Alcohol will be billed and charged separately by our supplier(s). 

We will discuss your options and needs during the initial interview. 



CROK-R-05-25-13

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