Chef Aurelien Agbadje
Private Chef In AucklandGet to know me better
I have an unwavering love for cooking and baking, my culinary expertise is centered around bistro-style cuisine and patisserie.
Bonjour,
I am Aurelien, Takeachef and Airbnb Chef Ambassador for Auckland.
My culinary journey spans from Nancy to Bordeaux and the Alpine beauty of Courchevel. Trained as both a Chef and Pastry Chef in France, I have had the privilege of working in charming bistros and renowned patisseries. Additionally, I had the opportunity to refine my skills in fine dining restaurants.
My background is a beautiful blend of French and African origins, and my love for traveling has influenced my culinary style greatly. I take immense pride in creating traditional French cuisine that not only reflects my culture but also incorporates flavors and inspirations from my travels. Each dish I craft tells a story, weaving together the essence of my heritage and the diverse culinary landscapes I have explored.
More about me
For me, cooking is...
Sharing time with guests or my loved ones, discovering new dishes, ingredients and flavours, cooking is also my dream job.
I learned to cook at...
It all began in France where I started my apprentiship as a chef at "La Mignardise" and "Les Pissenlits" and as pastry chef at "Musquar"
A cooking secret...
is to adapt to any preferences and dietary requirements, I warmly welcome the opportunity to cater to vegans and vegetarians.
My menus
Rillette di Tomato and Mascarpone on Lavoche
Green Olive Tapenade and Preserved lemon with Baguette
Fresh Cheese Curd Caprese with Puff Pastry, Beetroot and Pickled Grappe, Pistachio and Pomegranate Vinaigrette
Lamb Meatballs braised in Tomato and Capsicum Sauce, Shaved Parmesan
Roasted Vegetables & Tomato Tartelette, Herb Coulis
Apricots and Almonds Chicken Tajine, Braised Moroccan Vegetables , Ras El Hanout Couscous
Herbed Gnocchi with Provolone sauce, Confit Butternut and Cherry Tomato, brown butter
Braised Eggplant stuffed with New Zealand Lamb, Crushed Gourmet Potatoes, Peas, Marinated Feta & Herb Medley
Aubergine cannelloni, Feta and Spinach bechamel, Pomodoro sauce and Herb Coulis
Amaretti, Coffee Latte Ice cream & Chocolate Sauce
My Deconstructed Seasonal Fruits Tiramisu with Brandy Tuile and Pâtissière cream
Spiced Apple crumble, Poached pear and Vanilla ice cream
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Rillette di Tomato and Mascarpone on Lavoche
Olive and Preserved Lemon Tartelette
Mushroom Ravioli, Truffle and Vincotto sauce
Bruschetta With Roasted Squash, Caramelised Onion, Walnuts and Balsamic Glaze
Fresh Cheese Curd Caprese with Roasted Beetroot and Pickled Grappe, Pistachio and Pomegranate Sauce
Beef Ossobuco with Roasted Vegetable and Polenta Panisse
Pollo alla Cacciatora, braised chicken with Prosecco and Porcini Mushroom served with creamy Mash Potato
Caccuicco: Tuscan Fish Soup with Prawns Shaved Parmesan and Toasted bread
Aubergine cannelloni, Feta and Spinach bechamel, Pomodoro sauce and Herb Coulis
Risotto with Radicchio, Gorgonzola Toasted Walnuts and Pickled dried fruits
Amaretti, Coffee Latte Ice cream & Chocolate Sauce
My Deconstructed Seasonal Fruits Tiramisu with Brandy Tuile and Pâtissière cream
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Pork Belly Bao Buns, Cuncumber, Fresh Herbs & Sweet Chilli Mayo
Fish Sashimi, Sweet and Sour Nuoc Mam, Orange and Coriander
Vietnamese Noodle Salad with Sautéed Beef, Vegetable Julienne, Peanut Sauce, Mint & Fried Onions
Thai Colelaw with Garlic Prawn & Pickled Mushrooms, Ponzu & Sesame Dressing (vg) (gf)
Braised Beef Rump in Raspberry Vinegar and Soy, Sautéed Greens with Edamame and Toasted Sesame
Free Range Chicken Shaken Style, Cantonese Fried Rice, Omellete and Peas
White Chocolate and Miso Brownie, Vanilla Ice Cream
Persian Love Cake, Cardamom, Rose & Lemon Syrup, Pistachio & Yoghurt
Seasonal Poached and Grilled Fruits Spiced Seed Crumble, Coconut Ice cream (vg) (gf)
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Croissants and Fresh Sourdough with butter and Jam
Shakshuka : Spiced Tomato Sauce and Capsicum with Baked Eggs (v)
Marinated Feta and Spinach Omelette (v)
Caramelised Onion and Chorizo Omelette
Green Breakfast : Seasonal Sauteed Greens, Lemon Ricotta, Extra virgin Olive oil (v)
Meety Breaky : Bacon, Sausages, Sauteed Potatoes & Mushrooms
French Toast, Seasonal Fresh Fruits, Chantilly, Berry Coulis (v)
Overnight Oat, Coconut Yoghurt, Toasted Almond, Strawberry Compote Mint & Extra Virgin Olive Oil (vg)
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Bocconcini and Roasted Grappe (v)
Cucumber and Tomato Vegan Caprese, Pesto (vg)
Middle East Spiced Eggplant & Chickpeas, Tahini dressing, dukkah & Chilli Oil (vg) (gf)
Sautéed Courgette, Aspargus & Tomato Tartelette, Fresh Herbs, Extra Virgin Olive oil (v)
Grilled Halloumi, Tuscan Cannellini Bean Ragu, Pomodoro Sauce & Fresh Herbs (v) (gf)
Roasted Cauliflower with Dates and Sesame Sauce, Pilaf Rice, Spiced Carrot & Orange Purée (vg)
Herbed Gnocchi, Seasonal Greens, Confit Tomato, Pickel Fennel, Almond Cream (v)
Polenta Panisse with Grilled Broccoli & Capsicum, Marinated Olives, Roasted Garlic, Hummus (vg) (gf)
Persian Love Cake, Cardamom, Rose & Lemon Syrup, Pistachio & Yoghurt
Seasonal Poached Fruits, Spiced Seed Crumble, Sorbet (vg) (gf)
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Smoked Fish Rillette
Prawn Remoulade Brioche Sliders
Cured New Zealand King Salmon, Horopito Cream, Pickel Radish, Seaweed Crakers
Hangi Style Kumara, Manuka Smoked Beetroot Salad, Corn Mayo, Mixed Leaves (v)
Mince & Cheddar Pie, Tomato and Capsicum Chutney
New Zealand Lamb Cutlets, Crushed Gourmet Potatoes, Peas, Fresh cheese Curd & Herb Coulis (gf)
Market Fish, Green-lipped Mussels, Kawkawa Mariniere Sauce, Wild Fennel & Seasonal Greens (gf)
Polynesian Style Free Range Chicken Braised in Spinach, Ginger and Coconut Cream, Taro Chips and Cripsy Rice (gf)
Pavlova, Meringue, Lemon Curd and Kiwi Fruit, Peach Coulis (gf)
Trifle, Berries, Genoise, Chantilly Cream, Dark Chocolate Ganache
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Sundried Tomato Rillette(v)
Green Olive Tapenade, Baguette (v)
Red Onion Tatin, Fresh Cheese, Walnuts, Mix Leaves (v)
Brioche Croque Monsieur, Truffled Béchamel
Classic French Fish Soup Bouillabaisse Style, Rouille Sauce & Crouton
Bavette Beef Tartare, Pickles, Worcestershire sauce Mayo, Garlic Crostini
Roasted Duck Breast, Squash Mousseline, Figs & Pickeled blueberry, Red wine Reduction (gf)
New Zealand Beef Scotch Fillet with Cocoa Nibs and Black Pepper, Parsnip Purée, Prune Jus (gf)
Red Wine and Rosemary Braised Venison, Potato mousseline and Roasted Vegetables
Grilled Market fish with celeriac purée, brown butter, sautéed Greens, puff pastry and preserved Lemon
Breton Short Bread Tart, Patissiere, Apricot & Rhubarb Declinaison
Dark Chocolate Fondant, Vanilla Ice Cream & Cherry Coulis
Deconstructed Poirier, Vanilla Genoise cake with crème mousseline, Poached pear and brandy Tuile
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Taramasalata & Egg with Lumpfish Caviar
Herb Hummus & Olive Crostini
Courgette, Aspargus & Tomato Tartelette, Marinated Feta, Extra Virgin Olive oil (v)
Grilled Halloumi, Harissa & Paprika Carrot, Chorizo Cumble, Lentil Blinis (v)
Fig Tabouleh, Roasted Beetroot, Greek Yoghurt & Fresh Herbs, Honey Balsamic Dressing, Crispy Filo (v)
Olive & Lemon Chicken Tajine, Braised Moroccan Vegetables with Dates, Apricots & Toasted Almonds, Ras El Hanout Couscous (gf)
Spanish Meatballs, Tomato Salsa & Grated Manchego with Roasted Perla Potatoes, Rosemary & Garlic (gf)
Grilled Market Fish, Horseradish Slaw, Capers, Brown Butter, Confit Tomato & Green Mayo
Strawberry Tiramisu with Almond Tuile & Mint
Amaretti, Coffee Latte Ice cream & Chocolate Sauce
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