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Home / Events / Pop- Up, Le Guest Chef ~ Classic French Cuisine
Home / Events / Pop- Up, Le Guest Chef ~ Classic French Cuisine

Pop- Up, Le Guest Chef ~ Classic French Cuisine

25th November, 19:00 - 22:00
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"Le Guest Chef' is owned by award winning French Chef, JP Bidart, who has gained over 30 years of experience ensuring consistency, high quality and innovative menu development in a time dining context.

Inspired by the great Bernard L'Oiseau, JP trained in Paris at the Centre Formation d'Apprentissage at Evry and his first job was as a Commis Chef at Aux Armes de France, an award winning restaurant in Coreilles, France. JP has also worked at triple Michelin Starred Le Saint Clement in Paris, France.

We are very excited to welcome JP to the SYC and we hope you enjoy his food as much as we do!



Tickets

Le Guest Chef~ Classic French Cuisine - MEMBERS! £30.00

Booking closed 22 Nov 2021 23:59

Available till 22 Nov 2021

STARTERS: -

Duo of salmon gravadlax: lemon and green peppercorn, and, beetroot served with garden leaves, lemon and dill cream sauce. – (A)
Vegetarian French onion soup topped with melted Emmental on a crouton. – (B)
Pork, smoked streaky bacon and shallot terrine with cornichons salad and red onion jam. – ©

MAIN COURSE:-

Pan fried chicken supreme with creamy mash and herb potatoes, French beans, mushroom and tarragon sauce. – (A)
Seared salmon fillet with mids crushed potatoes, broccoli, tomato and herb fish sauce. – (B)
Gateau of aubergine, courgette and tomato with spiced couscous vegetable, cumin and sesame seeds dressing. – ©

DESSERT: -

Lemon tart with meringue and berry coulis. – (A)
Dark chocolate mousse topped with crème anglaise and langue de chat – (B)
Ile Flottante: poached meringue with crème anglaise topped with flaked almond. – ©

Le Guest Chef ~ Classic French Cuisine - NON-MEMBERS! £35.00

Booking closed 22 Nov 2021 23:59

Available till 22 Nov 2021

STARTERS: -

Duo of salmon gravadlax: lemon and green peppercorn, and, beetroot served with garden leaves, lemon and dill cream sauce. – (A)
Vegetarian French onion soup topped with melted Emmental on a crouton. – (B)
Pork, smoked streaky bacon and shallot terrine with cornichons salad and red onion jam. – ©

MAIN COURSE:-

Pan fried chicken supreme with creamy mash and herb potatoes, French beans, mushroom and tarragon sauce. – (A)
Seared salmon fillet with mids crushed potatoes, broccoli, tomato and herb fish sauce. – (B)
Gateau of aubergine, courgette and tomato with spiced couscous vegetable, cumin and sesame seeds dressing. – ©

DESSERT: -

Lemon tart with meringue and berry coulis. – (A)
Dark chocolate mousse topped with crème anglaise and langue de chat – (B)
Ile Flottante: poached meringue with crème anglaise topped with flaked almond. – ©

Last updated 1:16pm on 18 October 2021

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