Chef Pierre Gaudin
Private Chef In Ultimo
Get to know me better
I'm a French chef who loves to cook fine foo and provide a great service. I aim to select beautiful local produces. I pay extra care to table setting.
I have been Sydney based for 10 years where I have met passionate people, great produce and a vibrant coffee community.
I am a French Chef with 20 years of experience in fine restaurants and hotels. Born and raised in the surroundings of Paris – I have always been keen to travel allowing me to discover new food and meet people. I worked overseas which has enhanced my culinary curiosity and my adaptability – as well as my will to share my French skills.
I aim to pick seasonal produce and organic ingredients with local farmers and suppliers. My food target is to cook healthy and dynamic dishes to be more energetic and have a better effective mind.
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More about me
For me, cooking is...
I aim to pick seasonal produce and organic ingredients with local farmers and suppliers. My food target is to cook healthy and dynamic dishes to be mo
I learned to cook at...
I learned the basics in Michelin stars restaurant in South of France and in Paris.
A cooking secret...
As a chef, I truly believe in the produce’s respect by reducing wastage.
My menus
“Saucisson & radis” served with bread, butter and pickles
Focaccia rosemary
Salmon rillette with capers and cos lettuce
Terrine – chicken, pork & hazelnut
“Fricassée” mushroom and asparagus sauteed served with a poached egg and bread crumb
Beef bavette with potato puree & broccolini
Lamb cutlets with mustard crust & ratatouille
Dory “Meunières” served with lemon, capers & parsley
Vanilla crème brulée
Chocolate mousse with crumble
Apple satin with vanilla cream
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Cured salmon with smoked labneh, cauliflower salad and capers
Smoked chicken ballotine with charred corn, avocado salad and parmesan
Scallop carpaccio with dill fennel salad and chilli condiment
Beef porterhouse with spiced butter sauce, roasted potatoes and rocket salad
Lamb roasted with roasted eggplant, olive and thyme jus
Snacked snapper with leek and seaweed, peas condiment and toasted almond
Ravioli stuffed with herbs ricotta and preserved lemon, summer vegetables
Lemon soufflé with sorbet
“Ile Flottante” baked meringue with burnt vanilla custard cream and caramelised almond
“French Pavlova” with strawberry and white chocolate cream
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Bread and butter
Amuse bouche
Kingfish ceviche with oyster cream, vegetal condiment and sea plant
Japanese scallop in carpaccio with chilli mango and peas condiment
Prawns cocktail with ruby grapefruit, avocado, buckwheat and coriander salsa
Wagyu beef sirloin with wild mushrooms, seaweed condiment, bone marrow jus
Murray Cod with globe artichoke, leeks and chives, spiced verjus butter sauce
Lamb roasted with rosemary, courgette “a la Française” and coconut crisp
“French Pavlova” with strawberry, basil and white chocolate cream
Lychee sorbet with coconut crumble, passion vinaigrette and kiwi tarragon gel
“Ile Flottante” French meringue with amaretto cream and caramelised almond
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Cheese platter with condiments
Cucumber and zucchini salad, stracciatella cheese, basil and pine
Leg of ham glazed with honey soy, Dijon mustard and cloves
Seafood platter : oysters, prawns and condiments
Sicilian smoked olive with rosemary and orange
Baked hot smoked salmon served with Gribiche sauce
Stuffed turkey roll roasted with shallots and spices
Roasted green beans, kale, Spanish onions and pancetta
Pavlova with mango, coconut and passion fruit sorbet
“Buche de Noel” chocolate log with almond and raspberry sorbet
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Smoked warm Sicilian olive
Warm rosemary bread
Cured salmon, garlic sour cream, fennel and dill, salmon roe
Duck breast with “Celeriac Remoulade”, raw mushroom and mustard jus
Slaw cooked wagyu beef, sweet potatoes 2 ways and sesame chilli Japanese jus
Blue eye cod lightly fried with Korean hollandaise and classic potatoes “Pomme’s Anna”
Chocolate soufflé with vanilla ice-cream and cacao nibs condiment
Roasted mango, mango cake, citrus zest, almond crumble and mango sorbet
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Black olive tapenade with canapés & French radish
Stracciatella cheese with basil & wasabi, cucumber dressing and capers
Duck breast with celeriac Remoulade and French mustard jus
John Dory with spring onion and roasted potatoes Paillasson, dress with beurre blanc
Slow cooked wagyu beef, sweet potatoes puree and jus with chilli sesame oil
Cheese | 2 French cheese – cracker & condiments
Chocolate mousse, almond crumble & coconut
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Rosemary focaccia with confit garlic yoghurt
Smoked Sicilian olive with rosemary and orange
Eggplant parmigiana with prosciutto
Cucumber and zucchini salad with basil and mozzarella with capers
Charred prawns served with ricotta agnolotti and chili bisque sauce with vanilla
Lamb cutlet with eggplant caponata and roasted garlic
Dory fried with capers and sage, celeriac condiment and herbs salad
Tiramisu with chocolate crumb
Vanilla panna cotta, almond toasted and strawberry condiments
Pavlova with mango, coconut and passion fruit sorbet
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Smoked miso chicken soup
Fresh sashimi with grated wasabi
Soba noodles with daikon sauce
Charred prawns with Japanese chili sesame oil
Seasonal vegetables pickles
Hibachi wagyu beef with shallot and condiments
Charred plum, shitake mushroom, & seaweed
Sushi rice with Furikake condiment and roe
Meringue with white chocolate cream, passion fruit sorbet and coconut crisp
Light dark chocolate ganache, soba crumb and ginger pear tartar
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“Saucisson & radis” served with bread, butter and pickles
Focaccia rosemary
Salmon rillette with capers and cos lettuce
Terrine – chicken, pork & hazelnut
“Fricassée” mushroom and asparagus sauteed served with a poached egg and bread crumb
Beef bavette with potato puree & broccolini
Lamb cutlets with mustard crust & ratatouille
Dory “Meunières” served with lemon, capers & parsley
Vanilla crème brulée
Chocolate mousse with crumble
Apple satin with vanilla cream
View full menu
Cured salmon with smoked labneh, cauliflower salad and capers
Smoked chicken ballotine with charred corn, avocado salad and parmesan
Scallop carpaccio with dill fennel salad and chilli condiment
Beef porterhouse with spiced butter sauce, roasted potatoes and rocket salad
Lamb roasted with roasted eggplant, olive and thyme jus
Snacked snapper with leek and seaweed, peas condiment and toasted almond
Ravioli stuffed with herbs ricotta and preserved lemon, summer vegetables
Lemon soufflé with sorbet
“Ile Flottante” baked meringue with burnt vanilla custard cream and caramelised almond
“French Pavlova” with strawberry and white chocolate cream
View full menu
Bread and butter
Amuse bouche
Kingfish ceviche with oyster cream, vegetal condiment and sea plant
Japanese scallop in carpaccio with chilli mango and peas condiment
Prawns cocktail with ruby grapefruit, avocado, buckwheat and coriander salsa
Wagyu beef sirloin with wild mushrooms, seaweed condiment, bone marrow jus
Murray Cod with globe artichoke, leeks and chives, spiced verjus butter sauce
Lamb roasted with rosemary, courgette “a la Française” and coconut crisp
“French Pavlova” with strawberry, basil and white chocolate cream
Lychee sorbet with coconut crumble, passion vinaigrette and kiwi tarragon gel
“Ile Flottante” French meringue with amaretto cream and caramelised almond
View full menu
Cheese platter with condiments
Cucumber and zucchini salad, stracciatella cheese, basil and pine
Leg of ham glazed with honey soy, Dijon mustard and cloves
Seafood platter : oysters, prawns and condiments
Sicilian smoked olive with rosemary and orange
Baked hot smoked salmon served with Gribiche sauce
Stuffed turkey roll roasted with shallots and spices
Roasted green beans, kale, Spanish onions and pancetta
Pavlova with mango, coconut and passion fruit sorbet
“Buche de Noel” chocolate log with almond and raspberry sorbet
View full menu
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Book your experience with Chef Pierre
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