Chef Jack Leach
Private Chef In Les Allues
I’m a private chef from chamonix, france. Currently the sous chef/Pastry chef at a chateau in Bourgogne. I have moved to chamonix with my wife to work privately in chalets together. We have worked together in the alps for 10 years. I have worked in every kind of restaurant and want to show my skills in more intimate environments.
More about me
For me, cooking is...
For me cooking is Art.
I learned to cook at...
I learnt whilst working a full time and attending college on my one day off per week.
A cooking secret...
Always enjoy it.. preferably with someone who means a lot to you.
My menus
Basil panna cotta, burrata, sundried tomato gel, olive powder
Wild mushroom arancini. white truffle sabayon
Egg yolk ravioli, shaved asparagus, parmesan and serrano shard, olive oil
Squid 'bolognese'. cavolo nero, spinach pesto
Vermicelli coated burrata, cherry tomato gazpacho, Parma ham, shaved fennel
Herb crusted lamb rack, black garlic puree, broad brean and pea fricasee, fondant potato, Italian red wine jus
Spiced cod and scallop linguine with a red wine sauce
Pan seared Guinea fowl, semolina and pyengana cheddar gnocchi, crushed confit tomato salad, olive oil
Pappardelle with osso buco ragu, toasted smoked garlic sourdough
Italian sous vide beef wellington, roasted vine tomato, pistachio pesto, shaved black truffle, parmesan pomme puree
Lemon cremeux, salted honey yoghurt, pistachio puree, pistachio sponge, greek yoghurt sorbet, bread crocante
Spiced carrot and orange tart, sweet cream cheese snow, passionfruit gel
White chocolate and yoghurt mousse, compressed melons, kiwi
Apricot panna cotta, caramelia chocolate sponge, hazelnut feuilletine, peach sorbet
Limoncello tiramisu
View full menu
Basil panna cotta, burrata, sundried tomato gel, olive powder
Beetroot and sprouted lentil falafel, saffron horseradish and cashew cream, pickled golden beetroot
Mussells and clams, lobster bisque, charred red pepper vinegarette, pea
Seared scallops, risotto, shaved fennel, king oyster mushroom, masala and fennel pollen
Roasted Mediterranean vegetable tart. mange tout and watercress salad
Pan roasted seabass, green herb oil, potato rosti, roasted confit tomatoes, garlic courgette, caramelized red onion
Razor clams with cockles, samphire, chorizo, capers, shellfish veloute
Sous vide beef fillet, roasted green and white asparagus, chimichurri, smoked confit garlic, polenta crisps
Sundried tomato and chorizo crusted monkfish, spiced beans, beet and potato gratin
Herb rubbed lamb fillet, sobrasada puree, charred golden globe courgette, garlic veloute, black salt, rosemary jus
Rose and buttermilk panna cotta, pear, pistachio
Mango parfait, strawberry mango and mint salsa
Caramelised white chocolate delice, compressed kiwi, kiwi and lemon gel
Fig, cherry and lavender cake. plum sauce, yoghurt sorbet
Frozen satsuma mousse, curried granola, carrot cake crumb, orange sorbet and carrot air
View full menu
Basil panna cotta, burrata, sundried tomato gel, olive powder
Egg yolk ravioli, shaved asparagus, parmesan and serrano shard, olive oil
White asparagus, Bordelaise sauce, girolle mushroom
Mussells and clams, lobster bisque, fennel, mange tout and micro herb salad
Seared scallops, saffron and parsnip puree, pomegranate, parsnip crisps
Veal tartare, dark malt crumble, wild herbs, quail eggs
Sundried tomato and chorizo crusted monkfish, spiced beans, beet and potato gratin
Herb rubbed lamb fillet, sobrasada puree, charred golden globe courgette, garlic veloute, black salt, rosemary jus
Italian sous vide beef wellington, roasted vine tomato, pistachio pesto, shaved black truffle, parmesan pomme puree
Sous vide beef fillet, charred shallot, king oyster mushroom, pomme anna, black truffle mash, red wine and port reduction
Seared duck breast, confit duck leg croquet, celeriac Chou-croute, glazed carrots and cherry and red wine jus
Griddled South Coast sea bass with provençal vegetables and basil oil
Rose and buttermilk panna cotta, pear, pistachio
Mango parfait, strawberry mango and mint salsa
Caramelised white chocolate delice, compressed kiwi, kiwi and lemon gel
Frozen satsuma mousse, curried granola, carrot cake crumb, orange sorbet and carrot air
Pain perdu with coffee, pears and quince
Lemon cremeux, meringue, yoghurt and lavender snow, raspberry powder
View full menu
White asparagus, Bordelaise sauce, girolle mushroom
Mussells and clams, lobster bisque, fennel, mange tout and micro herb salad
Seared scallops, saffron and parsnip puree, pomegranate, parsnip crisps
Seared fois with rhubarb and smoked duck breast
Veal tartare, dark malt crumble, wild herbs, quail eggs
Sous vide beef fillet, charred shallot, king oyster mushroom, pomme anna, black truffle mash, red wine and port reduction
Herb crusted lamb rack, black garlic puree, broad brean and pea fricasee, potato gratin, red wine jus
Seared duck breast, confit duck leg croquet, celeriac Chou-croute, glazed carrots and cherry and red wine jus
Griddled South Coast sea bass with provençal vegetables and basil oil
Roasted wood pigeon, confit potato, roasted baby beetroot, apple puree, charred leek, black pudding, white wine thyme jus
Caramelised white chocolate delice, compressed kiwi, kiwi and lemon gel
Frozen satsuma mousse, curried granola, carrot cake crumb, orange sorbet and carrot air
Pain perdu with coffee, pears and quince
Lemon cremeux, meringue, yoghurt and lavender snow, raspberry powder
Banana, pecan and salted caramel mousse. pecan and pistachio brittle
View full menu
Basil panna cotta, burrata, sundried tomato gel, olive powder
Wild mushroom arancini. white truffle sabayon
Egg yolk ravioli, shaved asparagus, parmesan and serrano shard, olive oil
Squid 'bolognese'. cavolo nero, spinach pesto
Vermicelli coated burrata, cherry tomato gazpacho, Parma ham, shaved fennel
Herb crusted lamb rack, black garlic puree, broad brean and pea fricasee, fondant potato, Italian red wine jus
Spiced cod and scallop linguine with a red wine sauce
Pan seared Guinea fowl, semolina and pyengana cheddar gnocchi, crushed confit tomato salad, olive oil
Pappardelle with osso buco ragu, toasted smoked garlic sourdough
Italian sous vide beef wellington, roasted vine tomato, pistachio pesto, shaved black truffle, parmesan pomme puree
Lemon cremeux, salted honey yoghurt, pistachio puree, pistachio sponge, greek yoghurt sorbet, bread crocante
Spiced carrot and orange tart, sweet cream cheese snow, passionfruit gel
White chocolate and yoghurt mousse, compressed melons, kiwi
Apricot panna cotta, caramelia chocolate sponge, hazelnut feuilletine, peach sorbet
Limoncello tiramisu
View full menu
Basil panna cotta, burrata, sundried tomato gel, olive powder
Beetroot and sprouted lentil falafel, saffron horseradish and cashew cream, pickled golden beetroot
Mussells and clams, lobster bisque, charred red pepper vinegarette, pea
Seared scallops, risotto, shaved fennel, king oyster mushroom, masala and fennel pollen
Roasted Mediterranean vegetable tart. mange tout and watercress salad
Pan roasted seabass, green herb oil, potato rosti, roasted confit tomatoes, garlic courgette, caramelized red onion
Razor clams with cockles, samphire, chorizo, capers, shellfish veloute
Sous vide beef fillet, roasted green and white asparagus, chimichurri, smoked confit garlic, polenta crisps
Sundried tomato and chorizo crusted monkfish, spiced beans, beet and potato gratin
Herb rubbed lamb fillet, sobrasada puree, charred golden globe courgette, garlic veloute, black salt, rosemary jus
Rose and buttermilk panna cotta, pear, pistachio
Mango parfait, strawberry mango and mint salsa
Caramelised white chocolate delice, compressed kiwi, kiwi and lemon gel
Fig, cherry and lavender cake. plum sauce, yoghurt sorbet
Frozen satsuma mousse, curried granola, carrot cake crumb, orange sorbet and carrot air
View full menu
Basil panna cotta, burrata, sundried tomato gel, olive powder
Egg yolk ravioli, shaved asparagus, parmesan and serrano shard, olive oil
White asparagus, Bordelaise sauce, girolle mushroom
Mussells and clams, lobster bisque, fennel, mange tout and micro herb salad
Seared scallops, saffron and parsnip puree, pomegranate, parsnip crisps
Veal tartare, dark malt crumble, wild herbs, quail eggs
Sundried tomato and chorizo crusted monkfish, spiced beans, beet and potato gratin
Herb rubbed lamb fillet, sobrasada puree, charred golden globe courgette, garlic veloute, black salt, rosemary jus
Italian sous vide beef wellington, roasted vine tomato, pistachio pesto, shaved black truffle, parmesan pomme puree
Sous vide beef fillet, charred shallot, king oyster mushroom, pomme anna, black truffle mash, red wine and port reduction
Seared duck breast, confit duck leg croquet, celeriac Chou-croute, glazed carrots and cherry and red wine jus
Griddled South Coast sea bass with provençal vegetables and basil oil
Rose and buttermilk panna cotta, pear, pistachio
Mango parfait, strawberry mango and mint salsa
Caramelised white chocolate delice, compressed kiwi, kiwi and lemon gel
Frozen satsuma mousse, curried granola, carrot cake crumb, orange sorbet and carrot air
Pain perdu with coffee, pears and quince
Lemon cremeux, meringue, yoghurt and lavender snow, raspberry powder
View full menu
White asparagus, Bordelaise sauce, girolle mushroom
Mussells and clams, lobster bisque, fennel, mange tout and micro herb salad
Seared scallops, saffron and parsnip puree, pomegranate, parsnip crisps
Seared fois with rhubarb and smoked duck breast
Veal tartare, dark malt crumble, wild herbs, quail eggs
Sous vide beef fillet, charred shallot, king oyster mushroom, pomme anna, black truffle mash, red wine and port reduction
Herb crusted lamb rack, black garlic puree, broad brean and pea fricasee, potato gratin, red wine jus
Seared duck breast, confit duck leg croquet, celeriac Chou-croute, glazed carrots and cherry and red wine jus
Griddled South Coast sea bass with provençal vegetables and basil oil
Roasted wood pigeon, confit potato, roasted baby beetroot, apple puree, charred leek, black pudding, white wine thyme jus
Caramelised white chocolate delice, compressed kiwi, kiwi and lemon gel
Frozen satsuma mousse, curried granola, carrot cake crumb, orange sorbet and carrot air
Pain perdu with coffee, pears and quince
Lemon cremeux, meringue, yoghurt and lavender snow, raspberry powder
Banana, pecan and salted caramel mousse. pecan and pistachio brittle
View full menu
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