Our Chef was Our chef was Mikael Perret, born in Brittany from a traditional French family cooking background, inheriting his passion for food from his grand-mother a Head Chef for over 40 years & his grand-father the local baker. He provided us with a mouth watering French menu. He arrived an hour or so before the meal to set up and get cooking, and I left him to it in my little kitchen. He brought along a waitress and all of the ingredients, equipment, plates and and cutlery. This means NO cleaning up for me!
Crème Brulee de Foie de Volaille au Porto
Chicken Liver & Port Crème Brulee
Home Cured Salmon tartare & edible sand, Seaweed salad, Molecular Egg & Caviars, Sundried tomato & Pesto Madelaine on Celeriac Veloute.
Braised Exmoor Pheasant & filet of Bridwell Venison, Home made Cacao Tagliatelle , Medoc & Raspberry reduction.
Peruvian Chocolate Fondant, Hazelnut Praline Parfait, Lemon & Lime Square.
It was a great evening with some beautifully presented food, and La Belle Assiette made the booking and inviting process really easy. Some of the food was not to my personal taste, but overall it was a good meal and evening. It was a great experience to have someone else in my kitchen, and I would love to try out the service again soon!
Find your nearest chef and more about the service here