Chef Ander Lettat

Chef At Home In Orléans

I have spent 25 years exploring gastronomy, whether in renowned restaurants or in private homes, and each experience has taught me the importance of hospitality and sharing.

I have gained a wealth of experience preparing meals for all kinds of occasions, from intimate dinners to larger receptions !!!

For me, cooking is...

Cooking is a way to share good times with the people I love around a good meal.

I learned to cook at...

I learned to cook by working in various restaurants, where each chef taught me something new and important.

A cooking secret...

My little secret is to always cook with love and passion, because it can be felt in every bite.

My menus

Grandmother's recipes

STARTER

All inclusive

Soupe a l'oignon

FIRST COURSE

All inclusive

Plate of cold cuts

Rillettes de Thon au fine herbes

MAIN COURSE

All inclusive

Beef bourguignon

Veal blanquette

Fried lamb stringy meat cooked for more than 8 hours in a tomato broth with red pepper and onions served with sautéed potatoes with parsley

DESSERT

All inclusive

Tarte tatin

Moments of the sea

STARTER

All inclusive

FIRST COURSE

All inclusive

Prawns with parsley on a bed of leek fondue with green curry

MAIN COURSE

All inclusive

Cod in chorizo crust cooked (low temperature) with red pepper cream, Pakistani basmasti rice

DESSERT

All inclusive

Pana cotta infused with mint and red fruit coulis

Italian sweetness

STARTER

All inclusive

FIRST COURSE

All inclusive

Beef carpaccio with parmesan shavings, rocket and pesto sauce

Bruschetta of Grisons meat with candied cherry tomatoes and vegetable pickles

MAIN COURSE

Choose 1 dish

Beef tartare with parmesan

Old-fashioned asparagus and mushroom risotto

Tagliatelle aux palourdes crème de ciboulette citronnée

DESSERT

All inclusive

Dessert of the moment

Grandmother's recipes

STARTER

All inclusive

Soupe a l'oignon

FIRST COURSE

All inclusive

Plate of cold cuts

Rillettes de Thon au fine herbes

MAIN COURSE

All inclusive

Beef bourguignon

Veal blanquette

Fried lamb stringy meat cooked for more than 8 hours in a tomato broth with red pepper and onions served with sautéed potatoes with parsley

DESSERT

All inclusive

Tarte tatin

Moments of the sea

STARTER

All inclusive

FIRST COURSE

All inclusive

Prawns with parsley on a bed of leek fondue with green curry

MAIN COURSE

All inclusive

Cod in chorizo crust cooked (low temperature) with red pepper cream, Pakistani basmasti rice

DESSERT

All inclusive

Pana cotta infused with mint and red fruit coulis

Italian sweetness

STARTER

All inclusive

FIRST COURSE

All inclusive

Beef carpaccio with parmesan shavings, rocket and pesto sauce

Bruschetta of Grisons meat with candied cherry tomatoes and vegetable pickles

MAIN COURSE

Choose 1 dish

Beef tartare with parmesan

Old-fashioned asparagus and mushroom risotto

Tagliatelle aux palourdes crème de ciboulette citronnée

DESSERT

All inclusive

Dessert of the moment

Grandmother's recipes

STARTER

All inclusive

Soupe a l'oignon

FIRST COURSE

All inclusive

Plate of cold cuts

Rillettes de Thon au fine herbes

MAIN COURSE

All inclusive

Beef bourguignon

Veal blanquette

Fried lamb stringy meat cooked for more than 8 hours in a tomato broth with red pepper and onions served with sautéed potatoes with parsley

DESSERT

All inclusive

Tarte tatin

Book your experience with Chef Ander

Specify the details of your requests and the chef will send you a custom menu just for you.

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Chef Ander Lettat

Get to know me better

More about me

For me, cooking is...

I learned to cook at...

A cooking secret...

My menus

Book your experience with Chef Ander

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