Chef Prerana Dash
Private Chef In ParisGet to know me better
Driven to provide the best experience by showcasing my passion while incorporating the desires of the people I am cooking for.
Chef Prerana is a kitchen professional with over four years of experience. Following graduation from a Culinary Arts program in India, she embarked on a diverse culinary journey.
Her work experience spans a Michelin-starred restaurant, a catering kitchen, a
chocolaterie, and a dedicated pâtisserie. Through these roles, she honed a comprehensive skillset encompassing various culinary techniques.
Adaptability and a quick learning curve are hallmarks of Chef Prerana's approach. She thrives in dynamic environments, consistently demonstrating precision and the ability to seamlessly integrate new concepts.
Chef Prerana possesses a natural inclination for playful and artistic expression through the dishes she prepares. This enthusiasm is evident in her work and collaborative interactions.
Her cultural heritage serves as a significant source of inspiration. Chef Prerana aspires to establish a fine-dining Indian restaurant in France serving tasting menus that showcase the regional produce of India.
More about me
For me, cooking is...
my way of life. An obsession to perfect.
I learned to cook at...
I learnt different skills at each of the different places I worked. Primarily, most of it is self-taught.
A cooking secret...
is persistence and organisation
My menus
Asparagus Tart, Chive crème fraîche, Chorizo sauce
Salmon Carpaccio marinated in summer citrus fruits, Ponzu of grapefruit and pink peppercorn
Seared Scallops, Green pea cream, Tarragon pesto, Summer truffles
Frizzled Artichoke, Black garlic ricotta, Olive and raisin sofrito
Braised lamb, Sauce of zucchini aand garlic, Zucchini flower fritters, Mousse of ash-aged chèvre
Roasted fish of the day, Sauce beurre blanc with charred leek and preserved lemon, Salad of arugula, capers and potatoes
Cheese platter - 3 seasonal cheeses accompanied by jam, nuts and fruits
Dessert 1 - Entremet of strawberry, pistachio and hibiscus
Or Dessert 2 - Eton's mess with fennel meringue, raspberry and rose
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Fennel & Potato Choux, Curry Leaf Salt, Okra Yogurt Dip
Fried Baby Octopus, Sundried Chilli Armoricaine Dip, Lemon vinaigrette
Dosa (Rice & Soy Milk Crêpe), Filling of asparagus, green peea & Reblochon, Coconut chutney
Grilled Cod (wrapped in Banana Leaf), Mustard, Honey and Tamarind Marinade, Puy Lentil Salad
Bouillabaisse-inspired 'Meen Puyabaise', Pickled mangoes, Steamed rice cakes
Vadavoum Pork Ribs, Tamarind and Shallot Sauce, Banana Blossom Salad
Palate cleanser - Cucumber and gin granita, Young almond tartare
Dessert 1 - French Toast (Pain perdu) with Coconut Baguette, Black cardamom caramel, Hibiscus creme chantilly
Or Dessert 2 - Pondicherry fruit cake, Dried banana & pineapple macerated in whisky, Foie gras mousse, Rose gel
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Chestnut Sable, Fennel cream, Roasted Mackerel stuffed with Corsican Brocciu, Fresh figs
Oysters n°3, Earl grey mignonette, Blood orange pearls, Dill oil
Seaweed Choux, Sauce Bouillabaisse, Seared scallops, Atlantic caviar
Caponata Tart, Smoked aubergine cream, Salad of octopus, shrimp and olives marinated in Reisling
Ravioli of Celery, Lemon and Madame Loik, Butter-poached Lobster, Herbes de provence sauce
Roasted Sea bream, Duck fat broccolini with Tomme matured in seawater, Shellfish bisque cream
Palate cleanser - Blackberry sorbet, Champagne demi-sec, frozen muscat grapes
Dessert 1 - Kouign-amann, Apple tarte tatin infused with apple cider, Salted caramel cream
Or Dessert 2 - Walnut Gâteau Breton, Orange and prune compote, Crème Brûlée of Timanoix cheese
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Chestnut Sable, Roquefort and Chicken Liver Pate, Caramelized Onion Jam, Figs
Gratin Dauphinois-style Potato mille feuille seared in duck fat with chive cream and fleur de sel
Seafood Ravioli, Saffron Bouillabaisse sauce, Lobster butter
Savoury Crème brûlée of foie gras with Pear chutney, Pickled radish and grilled Pain d'épices
Parisian steak au poivre - Steak with a pink peppercorn and cognac sauce, Roasted Potaotes and Salad of Blackberries and Chevre
Braised beef cheeks in red wine, Smoked potatoes, Raclette, Salade frisée with almonds and dill
French sunday roast chicken with herbes de provence, Lemon bearnaise sauce, Roasted young carrots with persillade dressing
Cheese platter - 3 aged French cheeses with fruits, nuts and jam
Dessert 1 - Tonka bean Parisian Flan, almond praline and poached pears
Or Dessert 2 - Salted caramel Crème brûlée, Rhubarb confit, Palmiers
Or Desssert 3 - Apple tarte tatin with madagascar vanilla cream
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