Chef Romuald Brunelle

Chef At Home In London

With over 30 illustrious years in the culinary world, Chef Romuald has honed his craft as Executive Head Chef in the kitchens of several Michelin-starred establishments, prestigious hotels, and renowned restaurants in London and Surrey.

Chef Romuald’s foundation in classical French cuisine has served as the cornerstone of his career. But what truly sets Chef Romuald apart is not just his culinary expertise; it’s his genuine passion for infusing joy into the lives of his clients. Beyond his culinary talents, Chef Romuald is renowned for his infectious sense of humor, which adds a touch of warmth and laughter to every dining occasion.

Chef Romuald aspires to not only delight your palate but also to create an ambiance that fosters connection, celebration, and unforgettable memories.

For me, cooking is...

As a master of French gastronomy, I bring the elegance and precision of this esteemed tradition to every plate I create.

I learned to cook at...

My culinary voyage began at the tender age of 15 when I embarked on my formal training at a prestigious French culinary school.

A cooking secret...

I believe that a well-prepared meal is a work of art that brings people together and sparks moments of happiness.

My menus

Delice d'Hiver

STARTER

Choose 1 dish

Cauliflower veloute, cauliflower tips

Spring onion risotto, chilled avocado puree, parmesan tuile

Ballantine of salmon, wrapped in soft herbs, creme fraiche and lime dressing

FIRST COURSE

Choose 1 dish

MAIN COURSE

Choose 1 dish

Duo of pork belly and pork bonbon served with mashed potato, apple puree, pea puree and apple crisp with red wine jus

Pan seared salmon, two ways cauliflower on a bed of carrot and leek julienne, sauce vierge

Pan fried chicken supreme served with fondant potato, braised chicory and carrot puree

DESSERT

Choose 1 dish

White chocolate delice, fruit coulis, orange cream and sugar work

Tarte tatin served with vanilla ice cream

Chocolate marquise, chocolate soil, vanilla cream and chocolate sauce

Exquisite Tasting Menu

STARTER

All inclusive

Beetroot cured salmon gravalax with vodka served with horseradish sour cream

Steamed cod served with fried ginger, coconut milk sauce, coriander oil topped with coconut shavings

FIRST COURSE

All inclusive

Apple and vodka sorbet served with apple crisp

MAIN COURSE

All inclusive

Rosemary roasted rack of lamb served with roasted butternut squash puree, confit celeriac and red wine jus

DESSERT

All inclusive

Raspberry mousse apple surprise served with chocolate petal, dried raspberry, chocolate soil and gold dust

Printemps a Paris

STARTER

Choose 1 dish

Wild mushroom risotto served with parmesan crisp and white truffle oil

Chicken and leek ballantine served with red onion chutney, rosemary crisp and herb oil

Duo of cured salmon, beetroot gravalax and wood smoked salmon served with lime dressing and beetroot texture

FIRST COURSE

All inclusive

MAIN COURSE

Choose 1 dish

Pan seared black peppered duck breast served with wild garlic mash potato, honey roasted carrots, pickled shallots, star anise carrot puree

Slow cooked beef filet served with thyme fondant potato, glazed shallot, grilled mushroom, pea puree and red wine jus

Pan fried salmon fillet served with pickled vegetables, pressed cucumber, cauliflower puree and beurre nantais

DESSERT

Choose 1 dish

Fresh fruit tart with creme patissiere served with mango coulis and vanilla bean cream

Choux a la creme with nougatine and chocolate sauce

Creme brulee served with shortbread biscuit

Hand made chocolate truffles

Italian delight

STARTER

Choose 1 dish

Mini goat cheese crostini

Mini olive tapenade bruschetta

FIRST COURSE

Choose 1 dish

Risotto primavera cooked with green vegetables, parmesan and wild rocket leaves

Traditional bruschetta with olive tapenade, roasted pepper coulis and leaves

Home-made ricotta and spinach tortellini served with rosemary butter sauce and chive tips

MAIN COURSE

Choose 1 dish

Home-made wild mushroom ravioli topped with chive white wine sauce

Pan seared salmon fillet served with beetroot fettuccine, braised fennel and herb dressing

Pan fried rack of lamb served with delmonico potato on a bed of wilted spinach and port reduction

DESSERT

Choose 1 dish

Modern tiramisu served with coffee bean cream and chocolate shards

Cinnamon pannacotta covered with fruit gel, ginger meringues and fresh fruit

Chocolate surprise served with chocolate soil and sugar craft

Doux Plaisir

STARTER

Choose 1 dish

Crown prince pumpkin veloute served with a savoury pumpkin biscuit

Arancini of butternut squash, goats cheese, butternut squash puree and rocket leaves

Chicken liver parfait served with a red onion chutney and thyme croute

FIRST COURSE

All inclusive

MAIN COURSE

Choose 1 dish

Slow cooked brisket of beef with honey roasted shallots, celeriac puree and rosti potato, red wine jus

Oven baked cod fillet served with a crushed new potato, pressed cucumbers and beurre blanc

Parsnip and carrot wellington served with a spinach cream and fondant potato

DESSERT

Choose 1 dish

Chocolate mousse with caramelised hazelnut

Poached winter fruits with berry compote and honey roasted granola

Poached pear in red wine and cinnamon, cinnamon creme and sable biscuit

Dine Au Soleil

STARTER

Choose 1 dish

Panko cod cheeks served with lime and coriander dressing

Cauliflower veloute shot with white truffle foam

FIRST COURSE

Choose 1 dish

Ceviche of wild sea bass marinated in blood orange and citrus fruits, red radish pomegranate and dill

Carpaccio of beetroot served with whipped goat cheese curd, granola dust and rocket pesto

Peppered beef carpaccio, rocket leaves, parmesan shavings and herb oil

MAIN COURSE

Choose 1 dish

Pan seared wild sea bass with braised fennel and warm orange salad, citrus dressing

Rack of lamb served with dauphinoise potato, carrot gel, coral tuile and red wine jus

Spinach and feta ravioli served with sauteed spinach, caramelised feta and asparagus cream

DESSERT

Choose 1 dish

Dark chocolate fondant served with chocolate shavings, salted caramel sauce and vanilla bean cream

Mille feuille with raspberry, caramelised almonds, fresh fruit coulis and creme patissiere

Cinnamon pannacotta covered with fruit gel, ginger meringues and fresh fruit

Delice d'Hiver

STARTER

Choose 1 dish

Cauliflower veloute, cauliflower tips

Spring onion risotto, chilled avocado puree, parmesan tuile

Ballantine of salmon, wrapped in soft herbs, creme fraiche and lime dressing

FIRST COURSE

Choose 1 dish

MAIN COURSE

Choose 1 dish

Duo of pork belly and pork bonbon served with mashed potato, apple puree, pea puree and apple crisp with red wine jus

Pan seared salmon, two ways cauliflower on a bed of carrot and leek julienne, sauce vierge

Pan fried chicken supreme served with fondant potato, braised chicory and carrot puree

DESSERT

Choose 1 dish

White chocolate delice, fruit coulis, orange cream and sugar work

Tarte tatin served with vanilla ice cream

Chocolate marquise, chocolate soil, vanilla cream and chocolate sauce

Exquisite Tasting Menu

STARTER

All inclusive

Beetroot cured salmon gravalax with vodka served with horseradish sour cream

Steamed cod served with fried ginger, coconut milk sauce, coriander oil topped with coconut shavings

FIRST COURSE

All inclusive

Apple and vodka sorbet served with apple crisp

MAIN COURSE

All inclusive

Rosemary roasted rack of lamb served with roasted butternut squash puree, confit celeriac and red wine jus

DESSERT

All inclusive

Raspberry mousse apple surprise served with chocolate petal, dried raspberry, chocolate soil and gold dust

Printemps a Paris

STARTER

Choose 1 dish

Wild mushroom risotto served with parmesan crisp and white truffle oil

Chicken and leek ballantine served with red onion chutney, rosemary crisp and herb oil

Duo of cured salmon, beetroot gravalax and wood smoked salmon served with lime dressing and beetroot texture

FIRST COURSE

All inclusive

MAIN COURSE

Choose 1 dish

Pan seared black peppered duck breast served with wild garlic mash potato, honey roasted carrots, pickled shallots, star anise carrot puree

Slow cooked beef filet served with thyme fondant potato, glazed shallot, grilled mushroom, pea puree and red wine jus

Pan fried salmon fillet served with pickled vegetables, pressed cucumber, cauliflower puree and beurre nantais

DESSERT

Choose 1 dish

Fresh fruit tart with creme patissiere served with mango coulis and vanilla bean cream

Choux a la creme with nougatine and chocolate sauce

Creme brulee served with shortbread biscuit

Hand made chocolate truffles

Italian delight

STARTER

Choose 1 dish

Mini goat cheese crostini

Mini olive tapenade bruschetta

FIRST COURSE

Choose 1 dish

Risotto primavera cooked with green vegetables, parmesan and wild rocket leaves

Traditional bruschetta with olive tapenade, roasted pepper coulis and leaves

Home-made ricotta and spinach tortellini served with rosemary butter sauce and chive tips

MAIN COURSE

Choose 1 dish

Home-made wild mushroom ravioli topped with chive white wine sauce

Pan seared salmon fillet served with beetroot fettuccine, braised fennel and herb dressing

Pan fried rack of lamb served with delmonico potato on a bed of wilted spinach and port reduction

DESSERT

Choose 1 dish

Modern tiramisu served with coffee bean cream and chocolate shards

Cinnamon pannacotta covered with fruit gel, ginger meringues and fresh fruit

Chocolate surprise served with chocolate soil and sugar craft

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Chef Romuald Brunelle

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 Romuald

Take a Chef services in nearby cities

Cities where you can enjoy a Chef