chef a domicile

The menu includes: Starter, main course, cheese and dessert
TO START AN ENTRY

# Asian
Spring Roll with crispy shrimp and vegetables sweet and sour sauce

# Oriental
Briouates goat cheese and cilantro on his bed of quinoa
tabouleh with fresh herbs

# Italian
Canelloni home in the bush and spinach, tomato sauce confit in olive oil

# Mexicain
Ceviche (fish tartare) with citrus and avocado cream

# Le Goat
The Goat Tart pickled peppers, eggplant, goat cream
and red pepper coulis

# La Mozzarella
Eggplant caviar, mozzarella and parmesan crisps

# Tomato
Tomato gazpacho, diced raw vegetables and bread rocket pesto

# The Shrimp
Crumble salty shrimp medley of citrus, mesclun salad

# The Scalop
Carpaccio of Saint-Jacques and Jerusalem artichoke cream

# Le Crab
King crab my way

# The Duck
Tartar breast with tart apples, nuts and sprouts

* * * * * * * * * * * * * * *  * * * * * * * * * * * * * * * * *  * *

FOLLOWED BY A MAIN COURSE

# Thaïlande
Chicken yellow curry and fried fresh noodles, condiments

# Italian
Risotto with porcini mushrooms and mascarpone

# Oriental
Lamb Tagine, prunes, almonds and couscous

# Japanese
Teriyaki tuna, green asparagus and red cabbage

# Le Pork
Pork tenderloin with lemon confit, celeriac puree and fried celery root

# The Duck
The duck meatballs sweet potato, ham chips

# The Monkfish
Blanquette of monkfish with saffron

# The Scallop
Scallop roasted, stewed vanilla leek

# The Cod
Cod with herbs and small brunoise

# Risotto
Saffron Risotto with shells

# The lamb
Leg of lamb, diced fine, mashed potatoes and garlic confit

# The Beef
The Ox Fillet of beef, creamy coconut beans, candied shallots

# The Duck
Duck breast Fan au gratin honey celery and potato

* * * * * * * * * * * * * * *  * * * * * * * * * * * * * * * * *  * *

A CHEESE

# Goat Crottins breaded with hazelnuts on a bed of mesclun

# Fresh goat cheese marinated with herbs on a bed of mesclun

# Cheese platter, fresh grapes and dried fruit

* * * * * * * * * * * * * * *  * * * * * * * * * * * * * * * * *  * *

AND ONE DESSERT

# Italian
Classic Tiramisu

# Asian
Coconut milk rice and fresh mango

# Oriental
Pastilla with citrus and light cream

# Africa
Crunchy chocolate banana

# Le Chocolate
Roasted apple, chocolate mousse and crispy

# Le Basil
Seasonal fruit fried basil and light lemon cream

# The Lemon
The lemon tart and raspberry coulis

# The Sablé
Shortbread mangoes, raspberries and mascarpone cream with Cointreau

# The Chocolate
Chocolate tart and salty caramel

# The Pear
Poached pear with spices and orange tile
THE MENU " SOUL KITCHEN "
Menu from 65 euros

Make your menu as desired
(same menu for each guests)
I can also adapt to all your desires!

Children's menu see menu
To see the organization of the day click here
To see photos of my creations click here

All our services include:
The market and the grocery
The cooking and your home and plate service
Cleaning your kitchen

See the menu of the appetizers and mignardises
Drinks see menu
Children's menu see menu

Special breads and charcuterie platter,
Basket of seasonal fruits and fruit box
Rates service included, vary depending on the number of guests *:
# 65 € per person for 8 guests and more
# 71 € per person for 7 guests
# 79 € per person for 6 guests
# 90 € per person for 5 guests
# 107 € per person for 4 guests
# 132 € per person for 3 guests
# 170 € per person for 2 guests

Not included:
Displacement (see conditions below)
Dressing your table
Plate and furniture (optional locations)
Drinks (see menu)

Travel range and Payment

Traveling expenses: 16 € at 30 km around the city of Avignon, beyond, + € 0.45 // km round trip
A deposit of 30% is required upon booking and the rest just after delivery.
Method of payment: check or cash.
Soulier frédéric  -  Téléphone : 06 19 28 42 71  -  chefsoulkitchen@yahoo.fr  - Partenaires  -  Plan du site  -  © Copyright