The Chef André

Menus

Four evenings, exactly as they were served. Names removed, cooking intact.

No menu here was designed to be shown. Each was written for a particular table, on a particular night, around what was good that week. They are reproduced as served, with every client, host and guest name taken out.

Nothing on this page is repeated at another table.

A partner dinner

For the partners of a venture firm.

Tuna

spiced, in a tart

Shrimp

crisped, on toast

Bread

and butter

Crab

with artichoke, Asian pear and saffron cream

Cod

smoked, in the pumpkin, with its own broth and seeds

Ribeye

with brussels sprouts, carrots, green beans and garlic rice

Branzino

the same, for those who prefer fish

Cheese

a presentation

Orange

creamsicle, with pastry, over ice

A winemakers' dinner

Napa Valley, October. Written around the bottles being poured.

Caviar

osetra on brioche, with crisp apple and maple

Pumpkin

Musquée de Provence, tempura with black truffle aioli

Duck

Liberty, smoked into sausage, with pickled berries

Hush Puppy

black truffle, molten Comté and shaved Périgord

Yellowtail

coal kissed, with blistered avocado, yuzu and blossoms from the garden

Lobster

charred, with risotto and Meyer lemon

Ribeye

ember roasted, with pomme terrine, cauliflower and sauce au poivre

Apple

Pink Lady, with olive oil cake, passion fruit and Earl Grey

A harvest moon supper

Seven guests. A birthday, a full moon and the Mid-Autumn Festival on one night.

To Begin

a little bit crazy, sent around the room on trays

Tomato

as tea, as tostada, as salad

Salmon

wild, with crisp leeks and makrut lime

Duck

with garlic fried rice and the autumn vegetables

Passion Fruit

with vanilla

Two evenings, one household

Served three days apart, for the same table, with nothing repeated.

Evening one

Tuna

tartare

Pumpkin

tempura

Duck

smoked breast

Caviar

a station

Prawn

with avocado and green goddess

Foie Gras

seared, with apple, pickled berries and brioche

Sea Bass

roasted, with dashi beurre blanc, sunchoke, chard and pistachio

Evening two

Cheese

Fruit

a plate

Foie Gras

terrine, on brioche

Chicken

karaage

Hamachi

crudo

Caviar

a station

Frisée

with beets, burrata and yuzu

Squash

roasted, in ravioli, with lobster and smoked almonds

Halibut

Alaskan, with potato terrine, chard, hazelnut and chicken jus

Cheese

Cake

Yours would be the fifth.

Begin an inquiry

Menus are designed after a conversation, not before one. André asks who is coming and what the evening is for, then builds from what the season and his garden are giving that week.