Bistronomic set menu by Chef Samy

Drawing on my culinary experience based on travel, I adapt to your desires to create the menu of your choice with you according to your taste and preferences.
Automatically translated
Chef in Vaucluse
Provided at your home

Tasting menu

This menu is composed of: -Gravlax salmon with Timut pepper - Asian-style tuna tartare - Multicolored pepper and goat cheese verrine savory -Homemade foie gras on brioche bread. - Camenbert cromesquis with truffle. - Beef skewers with rosemary butter - Thyme and lemon chicken skewers. - Duck breast skewer, seared avocado, and corn sauce. - Mini sweet treats, 3 per person. - Mini hazelnut chocolate moelleux - Creamy lemon and cinnamon crumble verrine. -Mini raspberry tart
 

Bistronomic menu

Entry spaces - Citrus gravlax salmon - Roasted scallops with orange - Frozen foie gras with cherry and brioche bread - Duck breast tataki with baby vegetables. Dishes - Turbot fillet with creamy lemon white butter and celery - Low-temperature cooked veal tenderloin with truffled jus. Gratin dauphinois - Sea bass fillet with sauce vierge and zucchini confit. - Beef tenderloin with a foie gras and port sauce. Potato moisseline Desserts - Chocolate fondant, - Fruit salad with rosemary syrup - Creamy lemon -
 

Gourmet menu

Entry spaces -Foie gras, truffles, brioche bread - Seared scallops with caviar - Beef carpaccio with truffles. - Lobster, avocado, and citrus salad. Dishes - Veal Wellington fillet with truffle jus. - Scallop and caviar risotto. - Stuffed wolf puff pastry with scallops. -Turbo fillet with morels and grilled asparagus. Desserts - Flambéed Tarte Tatin with Calvados and vanilla ice cream -Poached pear with vanilla and creamy lemon on biscuit. - -
 

Custom menu

You can ask this chef to create a meal around your preferences.
Pricing upon request

My qualifications

25 years of experience
I was a French chef on the world's second-largest cruise line
Career highlight
2023 gold medal 2025 graduate of Chef Escoffier. 2026 Premier in Croatia in front of 300 chefs
Education and training
Bep and cap in 1998 at the Ferrandi school in Paris. Escoffier graduate since 2025.
To help protect your payment, always use Airbnb to send money and communicate with hosts.

My specialties

I’ll come to you

I travel to guests in the area outlined on the map. To book in a different location, you can message me.

Things to know

Guest requirements

Guests ages 18 and up can attend.

Accessibility

Message your host for details. Learn more

Cancellation policy

Cancel at least 1 day before the start time for a full refund.
G$10,915 GYD From G$10,915 GYD, per guest, previously, G$12,127 GYD
Free cancellation

Chefs on Airbnb are vetted for quality

Chefs are evaluated for their professional experience, portfolio of creative menus, and reputation for excellence. Learn more
See an issue?

Bistronomic set menu by Chef Samy

Drawing on my culinary experience based on travel, I adapt to your desires to create the menu of your choice with you according to your taste and preferences.
Automatically translated
Chef in Vaucluse
Provided at your home
G$10,915 GYD From G$10,915 GYD, per guest, previously, G$12,127 GYD
Free cancellation

Tasting menu

This menu is composed of: -Gravlax salmon with Timut pepper - Asian-style tuna tartare - Multicolored pepper and goat cheese verrine savory -Homemade foie gras on brioche bread. - Camenbert cromesquis with truffle. - Beef skewers with rosemary butter - Thyme and lemon chicken skewers. - Duck breast skewer, seared avocado, and corn sauce. - Mini sweet treats, 3 per person. - Mini hazelnut chocolate moelleux - Creamy lemon and cinnamon crumble verrine. -Mini raspberry tart
 

Bistronomic menu

Entry spaces - Citrus gravlax salmon - Roasted scallops with orange - Frozen foie gras with cherry and brioche bread - Duck breast tataki with baby vegetables. Dishes - Turbot fillet with creamy lemon white butter and celery - Low-temperature cooked veal tenderloin with truffled jus. Gratin dauphinois - Sea bass fillet with sauce vierge and zucchini confit. - Beef tenderloin with a foie gras and port sauce. Potato moisseline Desserts - Chocolate fondant, - Fruit salad with rosemary syrup - Creamy lemon -
 

Gourmet menu

Entry spaces -Foie gras, truffles, brioche bread - Seared scallops with caviar - Beef carpaccio with truffles. - Lobster, avocado, and citrus salad. Dishes - Veal Wellington fillet with truffle jus. - Scallop and caviar risotto. - Stuffed wolf puff pastry with scallops. -Turbo fillet with morels and grilled asparagus. Desserts - Flambéed Tarte Tatin with Calvados and vanilla ice cream -Poached pear with vanilla and creamy lemon on biscuit. - -
 

Custom menu

You can ask this chef to create a meal around your preferences.
Pricing upon request

My qualifications

25 years of experience
I was a French chef on the world's second-largest cruise line
Career highlight
2023 gold medal 2025 graduate of Chef Escoffier. 2026 Premier in Croatia in front of 300 chefs
Education and training
Bep and cap in 1998 at the Ferrandi school in Paris. Escoffier graduate since 2025.
To help protect your payment, always use Airbnb to send money and communicate with hosts.

My specialties

I’ll come to you

I travel to guests in the area outlined on the map. To book in a different location, you can message me.

Things to know

Guest requirements

Guests ages 18 and up can attend.

Accessibility

Message your host for details. Learn more

Cancellation policy

Cancel at least 1 day before the start time for a full refund.

Chefs on Airbnb are vetted for quality

Chefs are evaluated for their professional experience, portfolio of creative menus, and reputation for excellence. Learn more
See an issue?