Chef Cyrine Jarretie

Private Chef In Paris

Chef Cyrine is originally from Paris and is deeply in love with gastronomy and the art of oenology. This chef trained with some of the best chefs of France in the manners and all the technics of the gastronomical high end cuisine. She loves to cook for people and make them happy, as they share a moment of pleasure with friends, family, clients etc. Chef Cyrine is able to cook a variety of different dishes including English and foreign dishes (French high gastronomy cooking bases/ modern fusion cuisine/ International cuisine).

For me, cooking is...

My passion and my way to communicate emmotions and who I am.

I learned to cook at...

I was fortunate to learn culinary practices directly by working with incredible chefs in my country and in the USA.

A cooking secret...

I found it fascinating to buy an ingredient from local producers (knowing all the care it received) and cooking it to it's best.

My menus

Les Cotes Normandes

STARTER

All inclusive

Toast Brioche de rillettes de maquereau, echalottes, bouquet d'herbes et jeunes pousses fraiches

FIRST COURSE

All inclusive

Veloute de potiron et noix de Saint Jacques rôtis

MAIN COURSE

All inclusive

Tronçon de raie, oeufs de truites, supremes de citrons vert, sauce aux morilles. Puree de celeri et tomates cerises confites au balsamique (12ans d'age)

Turbot des côtes normandes poché à la citronnelle, spaghetti à l’encre de seiche, bouillon au lait de coco

DESSERT

All inclusive

Tartelettes aux pommes rouges Duret de Normandie, tuile au caramel beurre sale, glace au Calvados

De La Terre A La Mer

STARTER

All inclusive

Verrine oeufs de truite, soupe de cresson, herbes fraiches de saison

FIRST COURSE

All inclusive

Veloute de potiron et noix de Saint Jacques rôtis

Brioche doree a la poele, foie gras poele, billes de betteraves cuites dans leur jus, confiture de mirabelle passee au four minute

MAIN COURSE

All inclusive

Tronçon de raie, oeufs de truites, supremes de citrons vert, sauce aux morilles. Puree de celeri et tomates cerises confites au balsamique (12ans d'age)

Agneau de l’Aveyron rôti a l'ail et a l'estragon, endives braisees, rosace de pommes de terre

DESSERT

All inclusive

Sablé breton garni de crème pâtissière, Noisettes caramélisées 75% cacao noir Cusco du Pérou et émulsion de mangue et de fruit de la passion

Saveurs D'Ailleurs

STARTER

All inclusive

Toast brioche filet de hadock fume, marmelade de celeri confit, ciboulette et gelee de kumbawa

FIRST COURSE

All inclusive

Soupe d'artichauts aux saveurs du soleil levant et foie gras poele au soja, tuile aux agrumes

MAIN COURSE

All inclusive

Rotis de veau et mirabelles de Meuse, arroz negro a la cardamome, endive braisee au vin de noix

DESSERT

All inclusive

Sable a la chataigne, creme citronnee et coing confit au thym

Jardin D'Enfance

STARTER

All inclusive

Mise en bouche surprise du chef

FIRST COURSE

All inclusive

Soupe froide de petits pois, filet d'huile d'olive extra-vierge, langoustine crue marinee au citron vert,huile de truffes blanches, sel noir d'hawaii fume, poivre de sechuan, servie sur un toast dore a la poele. jeunes pousses de cappucines et alfalfa

MAIN COURSE

All inclusive

Belle cote de boeuf maturee de chez Serge Caillaud arrosee au beurre, poivre trois grains, sel rouge de Chypre. Accompagnee d'une mousseline de choux-fleur et endives braisees

DESSERT

All inclusive

Tiramisu a la feve de tonka et au thym fume

Mediterranean signature

STARTER

All inclusive

Artichoke gazpacho with orange, roasted lobster

Organic hen egg with truffled cassava and maracuja juice

FIRST COURSE

All inclusive

Sliced bar marinated with lemon and basil, smoothed avocado, Roman almonds and cucumber

MAIN COURSE

All inclusive

Rack of lamb from the Alpilles

Tamago de burrata and red mullet fillets

Filet of sole lacquered with citrus

Turbot with carrots and fresh coriander

Duck with roasted mango with spices, cashew nut

DESSERT

All inclusive

Strawberries Gariguettes in shortbread pie with white chocolate and basil sauce

Dark chocolate fondant, red fruit coulis and dried mango tuile

A modern trip

STARTER

All inclusive

FIRST COURSE

All inclusive

Wild cod filet served with black rice and seasonal vegetables steamed cook Cod filet served with seasonal vegetables (cooked with organic coconut oil), black rice cooked in black squid ink and white wine reduction

MAIN COURSE

All inclusive

Braised veal filet filled with foie gras, cranberry chutney celery gratin dauphinois bokchoy and heart of artichoke (turned : French technic) Veal filet stuffed with foie gras and cranberry chutney, persillade butter and fresh herbs. Veal sauce reduction

DESSERT

All inclusive

Thin sable topped with coconut and thyme mousse. Cooked pineapple carpaccio in coconut sugar and Grand Marnier sauce (topped with Tahitian vanilla beans). Sorbet of passion fruit with coconut flakes. Avocado whipped cream. Decorative coconut sugar pineap

Contemporary Dinner

STARTER

All inclusive

Contemporary Dinner

FIRST COURSE

All inclusive

Braised lobster tail cooked in white wine reduction and clarified organic butter. served with green asparagus heads, edible flowers, meli melo of vegetables linguinis, pickled thin slices of carrots and red beets. Sauce made with the lobster head cooked w

MAIN COURSE

All inclusive

Beef Filet mignon with seasonal vegetables organic grass fed filet mignon served with artichokes hearts (marinated in black truffle oil), orange quarter, sprouts of watercress, red onions pickled. With a sauce reduction of beets and red wine

DESSERT

All inclusive

Sable Breton topped with Patissiere cream (Vanilla beans from Tahiti inside the cream) Caramelized hazelnuts 75% Dark cocoa Cusco from Peru (one of the most exquisite and oldest cocoa) sauce. Mango and passion fruit emulsion