Price and Menu for your Private Dinner at your Home tonight
My Menus below are just suggestions. Do not hesitate to customize your own menu and contact me to get a quote at Emilie@EmilieFrenchChef.com - Merci !!
- "Menu du Marche" : 3 courses (starting at $79/pers for 4 people)
- "Menu Eveil des Sens" : 3 courses (starting at $89/pers for 4 people)
- "Menu des Fetes" : 3 courses (starting at $99/pers for 4 people)
- "Menu la Cuisine de Ma Grand-Mere" : 3 courses (starting at $79/pers for 6 people)
- "Menu Autour du Foie Gras" : 3 courses + Mise en Bouche (starting at $129//pers for 4 people)
If you need a help to choose the perfect French wines to drink with your Menu, ask your French Chef .. I would love to help you !!!
| MENU DU MARCHE Starting at $79 for 4 people Salade d’endives aux Noix et Roquefort (Endive salad with walnuts and Roquefort) Rillettes aux Deux Saumons (Fresh & smoked Salmon Rillettes) Tarte Tatin d'Endives & Chevre Caramelisee (Sweet & Salty Goat & Endives Tatin Tart) Ma Quiche Lorraine avec Jeunes Pousses (Quiche Lorraine with Mesclun) Millefeuille de tomates & Avocat au Jambon de Bayonne et Mesclun (Millefeuille of Tomatoes & Avocado, with Bayonne Ham) *** Poulet la Moutarde de Dijon (Chicken with creamy Dijon Mustard Sauce) Escalope de Saumon rôtie Sauce Safranee (Roasted fresh Salmon with Saffron cream Sauce) FIlet de Saumon sur lit d'Epinards Frais et Tomate provencale Grilled Salmon filet on Fresh Spinach and Mediterraneen Tomatoe Noix de porc et tomates cerises caramelisees (Roasted pork filet&bacon with sweet cherry Tomatoes) Paupiettes de Volaille farices aux Champignons de Paris et Legumes de Saison (Poultry paupiettes stuffed with Paris Mushrooms and seasonal Vegetables) *** La Tarte aux Fraises a ma Facon (Strawberry Tart Glass) Mousse au Chocolat Noir sur Sable Maison & Chantilly a ma Facon (Dark Chocolate Mousse on Butter sable & my Chantilly Cream) Ma tarte Tatin & sa Creme Vanillee (My Apple Tatin Tart with Vanilla Cream) Millefeuille au Miel avec Mousse de Framboises fraiches & Coulis de Fraises (Millefeuille caramelised with Raspberry Mousse and Strawberry Coulis) |
| MENU DES FETES Starting at $99 per person for 4 people Mousseline de Saint Jacques et sa Creme Safranee (Warm Mousse of Sea Scallops with a creamy Saffran Sauce) Sea Scallops in Puff Pastry with a Saffron Sauce (Noix Saint Jacques in Feuillete with Saffron creamy Sauce) Fresh Cold Lobster with French Aioli Mayonnaise (Home made cooked coldhalf Lobster with garlic Mayonnaise *** Raviolis de Saint Jacques maison avec Bisque de Homard (Home made Scallops Raviolis with Lobster Bisque) Noix de veau a la Creme de Champignons avec Puree Maison et jeunes Carottes Braised Veal Tendeloins with creamy fresh Mushrooms Sauce and braised Carrots) Tournedos de Boeuf en croute farci aux Champignons et Pommes de Terre rissolees aux herbes de Provence (Beef Tenderloin Wellington with Mushrooms Sauce served with grilled potatoes in Herbs) Confit de Canard Maison avec Sauce au jus d'Herbes et ses mini Legumes (My homemadeDuck Confit with fresh Herbs Sauce and mini Vegetables) *** Dessert of your choice in all Menus |
| MENU EVEIL DES SENS Starting at $89 per person for 4 people Feuilletes aux Escargots & Creme de Trompette avec son Mesclun (Escargots & Black Chanterelles in puff pastry shells, with Green Salad) Langoustines grillees & Chantilly de Crustaces au Curry sur lit de Mesclun (Grilled Sea Scallops and Langoustines & Curry Seafood Chantilly on green fresh Salad) Saint jacques poelees sur Risotto au jus de Champignons des Bois (Grilled Sea Scallops on Wild Mushroom Risotto) *** Lasagnes de Saumon a ma facon sur Fondue de Poireaux & Asperges fraiches (Salmon Lasagnes with Fresh Aspergus & Leek Confit) Magrets de Canard braises avec Gratin dauphinois & Sauce au Miel Roasted Duck Fillet with dauphinois Gratin & Honey Sauce) Cotelettes d’agneau en croute de Pistache avec Puree maison & Champignons sauvages (Braised Lambs with pistachio crust with Puree & Creamy wild Mushrooms Sauce) Tournedos de Boeuf sauce Roquefort avec Gratin Dauphinois et Legumes de Saison (Grilled Beef Tenderloin with Roquefort sauce and Gratin dauphinois and Seasonal Vegetables) *** Carpaccio d'Ananas caramelise avec sa Chantilly & son Macaron a la Noix de Coco (Caramelised Pineapple Carpaccio with Chantilly Cream & Coconut Macaron) Profiteroles 100% au Chocolat et Glace a la Vanille faite Maison (Profiteroles with vanilla Ice Cream and 100% hot Chocolate Coulis) Macaron aux Amandes avec Clace Vanille Maison et Framboises Fraiches (Almond Macaron With Fresh Raspberry & handmade Vanilla Ice Cream & Strawberry Coulis) |
| MENU LA CUISINE DE MA GRAND MERE Salade verte au Chevre Chaud et Miel |
| MENU AUTOUR DU FOIE GRAS $129 /pers for 4 persons minimum Mise en Bouche au Foie Gras (Mise en Bouche with Foie gras) *** Ma Terrine de Foie Gras de Canard, servi sur toast grilles, et Salade de jeunes Pousses & Figues epicees au Vinaigre Balsamique (My homecooked Duck Foie Gras Terrine, served with French Baguette toast, and Mesclun with reduced balsamic Sauce & sweet Figs) Croustade aux escargots de Bourgogne a la Crème de Foie Gras et son Mesclun (Casserole with Creamy Esacrgots and Foie Gras Sauce, with Pasrty Shell and Mesaclun) Foie Gras Poele sur taost de pain d’epice grille, servi avec Figues Caramelisee & Sauce au Miel (Grilled Duck Foie Gras on Pain d'Epices Toasted, served with caramelised Figs and Miel Sauce) *** Tournedos de Boeuf Rossini, avec sa Pomme de Terre au Four & sauce au Foie Gras (Beef tenderloin with Grilled Duck Foie Gras with backed Potatoe & Foie Gras Sauce) Magrets de Canard, sauce au foie gras servi avec legumes de Saison et Pommes de terres Sarladaises (Roasted duckling filet with foie gras, served with Seasonal Vegetables and grilled Potatoes) Cuisse de Canard confite servie avec Brocolis frais et Pommes de Terres rissolees & sauce au Foie Gras (Duck confit with Foie gras Sauce, served with Fresh Broccolis and grilled Potatoes) *** Dessert of your Choice in all Menus |
You can customize you own menu depending on your preferences - Contact me to get your exact quote.
All my menus include :
- personal assessment,
- meal planning,
- transportation,
- grocery shopping,
- cost of food,
- preparation of meals,
- clean up.
Prices are subject to change and depend on number of guests and location. Contact me for more information.
Payment is full due 5 days prior the date of service.
5 business day's notice is required to avoid a a 50% cancellation fee of the agreed upon price. Connecticut requires 6% sales tax on all services.
