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FRANCK ETE

Chef cuisinier en Normandie Formateur cuisine/Conseiller culinaire

Events

EVENTS

Hire a private chef and enjoy your guests to the fullest.

Located in the heart of the Parc Régional du Perche (Orne 61) in Normandy, I offer various services as a private chef (evening with friends, reception/cocktail), home caterer (wedding, family meals), and culinary consultant throughout France and internationally.

Fresh local and seasonal products

I work with many farmers producers in the region and use mainly artisanal or organic products purchased on the circuit during the season, such as honey, meat, poultry, vegetables, regional specialties, Perch Saffron and many others. These various quality products guarantee the flavour and success of my recipes.

A tailor-made kitchen

The menus are made in collaboration with the customers according to their desires, tastes and budgets. I offer vegetarian and vegan menus as well as classic menus (starters, main courses, desserts), cocktail dinners, cold, hot or mixed buffet formulas, gastronomic menus. For a seminar, for example, I often propose a buffet with 2 starters, 2 main courses and 2 desserts.

You need culinary advice and tips, cooking lessons, discovering new cooking techniques or new flavors do not hesitate to contact me for any information. Concerning prices and menus we will make together a personalized study.

The Château de Courtomer a privileged partner, a prestigious residence

The Château de Courtomer is listed as a Historic Monument of France. It displays many original and sophisticated details from the 18th century.

For more information, visit the website of the Château de Courtomer or download the presentation brochure of the Chäteau.

 
Enfilade-ch$ateau-courtomer

Spacious

En-suite rooms and numerous indoor and outdoor spaces that are sure to suit your occasion.

Chateau-courtomer-trois-quart

Elegant

A sumptuous setting, the Château invites you for a stroll in its park under its hundred-year-old chestnut trees.

Easy access

Situated two hours from Western Paris and the port of Le Havre, and an hour’s drive from the nearby city of Caen, Château de Courtomer is easily accessible from Paris and London.

Proposals for menus and buffets

Some menu proposals, adaptable according to seasonality, your tastes and your budget. For custom-made menus please contact me.

V : vegetarian dishes

Pleasure menu

Choice of entrance

  • Crispy fresh goat’s cheese marinated in herbs, smoked duck breast on a salad mesclun and its warm sweet cider vinaigrette
  • Millefeuille of smoked salmon and apple wafers with a drizzle of lime and rosemary honey juice
  • Fancy salad of julienne fillet in goujonnette, light mayonnaise with anchovies marinated in pink garlic
  • VV Lentil and goat cheese tartlet with baby spinach salad

Choice of dish

  • Duck tournedos with new potato parmentier, young oven-roasted vegetables and a full-bodied port sauce
  • Beard fillet fondant with chorizo scales, candied tomato and coriander salsa, creamy risotto with small vegetables
  • Caramelized pork tenderloin with Asian flavour, sautéed julienne of vegetables with ginger and lemongrass, sweet and sour sauce
  • VTajine of zucchini, sweet potatoes and currants

Dessert of your choice

  • Light banana and chocolate delicacy, mango and vanilla compote
  • Lemon and raspberry cheesecake, crunchy sesame seed tuile
  • Apple and cinnamon chaplaincy, salted butter caramel

V : Vegetarian dishes

salade

tournedos de canard

aumoniereca domicile
salade foie gras

poisson

religieuse de macaron aux framboises

Gala Menu

Choice of entrance

  • Hot / cold duck foie gras on slate, apple jelly with old calvados and walnut country bread scales
  • Small scallop swim grilled with Jurançon and star anise, sliced fennel and black radish
  • Gourmet plate: goose rillettes, smoked beef chiffonade and tomme du Perche served with garlic crostini and eggplant caviar
  • V Thin tomato and zucchini tart with basil and eggplant caviar quenelle

Choice of dish

  • Fillet of beef Rossini style, madiran sauce and garlic confit, charlotte apple in hot room, smothered with wild mushrooms
  • Osso buco of monkfish tail, scallops and langoustine, vegetable spaghetti with sweet spices
  • Guinea fowl supreme stuffed with chestnuts, potato gratin and braised vegetables in cider
  • V Risotto of wild mushrooms and red peppers served with its parmesan and paprika tile

Dessert of your choice

  • Religious raspberry macaroon with light vanilla and pistachio cream
  • Pear and cinnamon puff pastry with hot chocolate sauce
  • Pineapple crumble with anise star, candied fruit ice cream and rum

V : Vegetarian dishes

Your buffets

buffet 1

Formula 1

Between land and sea

  • Assortments of cold meats, fish terrine and its light anchovy mayonnaise

Mixed salads

  • Greek salad, assorted raw vegetables, green bean and cherry tomato salad

Cold meats

  • Roast pork, roast beef, roast chicken

Desserts

  • Pear and almond cream tart, exotic fruit salad, lemon mousse and pistachio meringue
buffet 2

Formula 2

Land and sea buffet

  • Assortments of cold meats, duck terrine, herring carpaccio marinated in ginger and orange, salmon trout Parisian style

Mixed salads

  • Piedmontese, seafood salad, assorted raw vegetables, saveloy salad, mixed salad with croutons

Cold meats

  • Roast pork, roast beef, garlic leg of lamb

Dessert buffet

  • Lemon tartlet, profiteroles with chocolate sauce, verrine of chestnut cream, assortment of sweets

 

Cocktail Buffet (7 courses to choose from)

V : Vegetarian dishes

The options

Art of the table / Decoration

I can implement according to your needs and the nature of your receptions a harmonious immersion, from crockery to floral decoration in partnership with a pro.


decoration de table

Wine tasting on request

I propose you to combine my cuisine with the know-how and passion of a sommelier/vine steward for a wine-tasting with two of our partners:

Thierry Laurens Cavist in Rémalard (Orne 61)
Yann Crevel Cavist and Oenologist in La Cambe (Calvados14)

For more information, please contact us.

accord mets et vin