Private chef · Tasting evenings

A kitchen that travelsDinner, at your table.

A two-person team writes a seasonal tasting for the people sitting down that night. Scroll the evening. The plates move with you.

Begin the evening

8–14 guests Five courses Your dining room

Sliced duck on dark stoneware with cherries and a glass of red wine

Rye toast, a pickled cherry and a flute of champagne on dark stoneware

I First bite · Late summer

Pickled cherry, rye

A cold first bite so the room settles before anyone has to talk about food. The cherry is sharp on purpose; the rye is there so it is still dinner, not a canapé.

Poured withGrower champagne

At the table12 min

II Garden · Early summer

Late peas, cultured cream

Peas cooked just enough to taste sweet, cream that has sat overnight, a little mint oil. The plate that tells you this kitchen is working from what is actually in season.

Poured withGrüner veltliner

At the table18 min

Seared fish in brown butter with lemon zest and a glass of white wine

III Fish · Year-round

Line-caught, brown butter

A quiet fish course so the room does not peak too early. Brown butter, a bitter leaf, lemon. The fish changes with the boats; the construction does not.

Poured withChablis

At the table16 min

IV The plate · Autumn

Duck, cherry, bitter leaf

The plate the evening turns on. Duck cooked on the bone, a dark cherry glaze, something bitter so it does not read as sweet. This is the course people remember the next day.

Poured withPinot noir

At the table22 min

Burnt honey and cultured cream on dark stoneware with a glass of madeira

V Last · Year-round

Burnt honey, cultured cream

A last plate that is not a pastry case. Honey taken just past caramel, the same cultured cream as the peas, a little salt. Coffee is optional; this is not.

Poured withMadeira

At the table14 min

After the last plate

The kitchen comes to you.

One sitting. One number. The run is written after we know the date and the chairs — not pulled from a standing menu you have to pick through.

Date and count

When, and how many. Everything else is written after that.

A visit to the hob

Someone sees the oven and where the plates live. If the room cannot host the run, we say so before anyone shops.

Quoted for the sitting

Food and service in one number. Wine can be ours or yours.

Plan an evening