Chef Jacques Chretien
Private Chef In Castries
I am a French chef whose experience as a chef spans over 34 years. My culinary creations have graced some of the finest tables in France and Mexico including such landmark restaurants as Tour D’Argent in Paris, Chez Bruneau in Brussels, Belgium and Maxim’s de Paris in Mexico City – a five star and now St Lucia in this beautiful island. I can compose different menu due to my international experience.
More about me
For me, cooking is...
The Art of Fine Cuisine is my passion
I learned to cook at...
I learn in France in one of the best school and I practice in the best restaurant in Paris and in the other region of France
A cooking secret...
My secret is to please my clients by cooking what they want, Choose the best fresh products and cook them with love.
My menus
Tomato Bruschetta, fresh pesto
Fried Calamari, Horseradish Dressing
Gamberoni Carpaccio, Mussel and Lemon jus, Micro Green salad
Homemade Gnocchi, Watercress Coulis, Parmigiano Reggiano, Truffle Emulsion
Traditional Braised Veal Osso Buco Piemontese, Fettuccine Alfredo, Basil and jus
Grilled Branzino Rosemary Scented ,lemon Comfit, Zucchini Risoto , Cappuccino Virgen Olive Oil ;
Strawberry Traditional Tiramisu Chocolate toping
Lemon and grapefruit Aspic Cheese Gelato
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Fried & glazed Octopus Baby Potatoes Salad Chives , lemon Olive oil
Traditional langoustine bisque Soup Truffel Soup
Yellow Fine Tuna Carpaccio, Baby Green Salades ,Shaved Parmigiano Regiano wazaby Sauce
Cured Mediteranean Sea Bass Ceviche ,Sunchoke Mousse ,poutargue Creamy fish jus
Pan Seared Grouper ,Comfit Fennel ,Vegetables bouillon Emulsion
Roasted New Zealand Rack of Lamp, comfit garlic ,Nicoise Raviolis, Thym Jus
Raspberry Tart , almond & Pistachio Cream
Lemon Myers Curd Mousse , Passion fruit coulis
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CONFIT TRUFFLED DUCK FOIE GRAS (Truffled foie gras, Toasted Brioche, Chutney)
ROASTED WILD CAUGHT SCOTTISH SALMON FILLET (Fondant Potatoes, Daikon, Black Curry & Lemongrass Emulsion)
BRAISED & GLAZED DUCK BREAST (Fricassée of daikon, celeriac, orange and Scented Timut pepper)
ROASTED NEW ZEALAND LAMB LOIN (Crispy potatoes Napoleon, portobello fricassée, thyme & rosemary jus)
SLOW COOKED DEEP SEA WILD BLACK COD LOIN (Soy Beans, White Bean Fricassée, Fried Calamari, Yuzu Sauce)
RUM BABA (Vanilla whipped cream, fresh lime zest, Admiral Rodney Rum)
GRANNY SMITH TARTE TATIN (Caramalized apple tart, Shortbread, Vanilla Ice Cream)
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Misoshiru, Light Miso soup, scallions, wakame, Enokitake, Tofu
Gyozas, steamed & Sautéed Shrimp ravioli, shallots, Garlic and Ginger
Salmon Ikura, Yusu-Shiso powder, Sea salt Flakes
Cilantro, Charred White Fish, avocado, roasted sesame seeds, cilantro sauce
Black and White Tuna, Sesame crusted Tuna, Hajikami Ginger Lilly sprouts scallions, roasted garlic oil and Japanese rice
Tuna Sashimi Serranito, roasted sesame seeds, scallions, sliced serranito, Arroz Pegao
Coconut Tapioca Pudding, Peculiar Lychee sorbet, Mango coulis
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Guacamole, Avocado, Red Onion, Cilantro, Lime Juice
Pico de Gallo Totopos, Heirloom tomato, shallot, xeres vinegar
Ceviche Acapulqueno, Mahi Mahi, tequila, orange juice, lime
Octopus Tostadas ,Chipotle Dressing, Avocado Sliced Romana, Sour Cream
Braised Dorado Filet ,A la Veracruzana, Mexican rice
Pollo Aztecas All Free rang Chicken , Served with Sautéed Pico de Gallo And Cilantro, Chocolate sauce
Caramelized Mango With shiraz And Cannel ,vanilla ice cream
Mexicain Churros cajeta sauce
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Emmental Cheese Gougère
Tuna Tartelette Tartare with Wasabi
Scampi Ravioli, Green Cabbage Confit, Foie Gras Emulsion, Truffle Julienne
Confit Duck Foie Gras Terrine, Sourdo bread, Mango Chutney
Roasted Beet Tenderloin Rossini, Truffle Fingerling Mashed Potato, Foie Gras, Périgord Sauce
Pan-seared Line Caught Sea Bass, Portobello Salpicon & Zucchini Fricassée, Yusuf Miso sauce
Chocolate & Pear Mascapone, poached Pear, Coffee Crumble, Vanilla Ice Cream, Hot Chocolate & Rum sauce
Destructed Lemon tart, Organic Grapefruit, Lemon & Cream Sorbet
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Tomato Bruschetta, fresh pesto
Fried Calamari, Horseradish Dressing
Gamberoni Carpaccio, Mussel and Lemon jus, Micro Green salad
Homemade Gnocchi, Watercress Coulis, Parmigiano Reggiano, Truffle Emulsion
Traditional Braised Veal Osso Buco Piemontese, Fettuccine Alfredo, Basil and jus
Grilled Branzino Rosemary Scented ,lemon Comfit, Zucchini Risoto , Cappuccino Virgen Olive Oil ;
Strawberry Traditional Tiramisu Chocolate toping
Lemon and grapefruit Aspic Cheese Gelato
View full menu
Fried & glazed Octopus Baby Potatoes Salad Chives , lemon Olive oil
Traditional langoustine bisque Soup Truffel Soup
Yellow Fine Tuna Carpaccio, Baby Green Salades ,Shaved Parmigiano Regiano wazaby Sauce
Cured Mediteranean Sea Bass Ceviche ,Sunchoke Mousse ,poutargue Creamy fish jus
Pan Seared Grouper ,Comfit Fennel ,Vegetables bouillon Emulsion
Roasted New Zealand Rack of Lamp, comfit garlic ,Nicoise Raviolis, Thym Jus
Raspberry Tart , almond & Pistachio Cream
Lemon Myers Curd Mousse , Passion fruit coulis
View full menu
CONFIT TRUFFLED DUCK FOIE GRAS (Truffled foie gras, Toasted Brioche, Chutney)
ROASTED WILD CAUGHT SCOTTISH SALMON FILLET (Fondant Potatoes, Daikon, Black Curry & Lemongrass Emulsion)
BRAISED & GLAZED DUCK BREAST (Fricassée of daikon, celeriac, orange and Scented Timut pepper)
ROASTED NEW ZEALAND LAMB LOIN (Crispy potatoes Napoleon, portobello fricassée, thyme & rosemary jus)
SLOW COOKED DEEP SEA WILD BLACK COD LOIN (Soy Beans, White Bean Fricassée, Fried Calamari, Yuzu Sauce)
RUM BABA (Vanilla whipped cream, fresh lime zest, Admiral Rodney Rum)
GRANNY SMITH TARTE TATIN (Caramalized apple tart, Shortbread, Vanilla Ice Cream)
View full menu
Misoshiru, Light Miso soup, scallions, wakame, Enokitake, Tofu
Gyozas, steamed & Sautéed Shrimp ravioli, shallots, Garlic and Ginger
Salmon Ikura, Yusu-Shiso powder, Sea salt Flakes
Cilantro, Charred White Fish, avocado, roasted sesame seeds, cilantro sauce
Black and White Tuna, Sesame crusted Tuna, Hajikami Ginger Lilly sprouts scallions, roasted garlic oil and Japanese rice
Tuna Sashimi Serranito, roasted sesame seeds, scallions, sliced serranito, Arroz Pegao
Coconut Tapioca Pudding, Peculiar Lychee sorbet, Mango coulis
View full menu
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