Chef Clement Jaloux

Personal Chef In Faro

My passion for food started very early in life as I grew up watching my mother prepare delicious meals and became fascinated with sharing these experiences with others. This inspired me to develop my skills and enroll in cooking school. I received my diploma 17 years ago in Guerande (famous for the best salt in France). This experience taught me to work efficiently in challenging situations and proioritise tasks to manage heavy workloads. After graduation I began to travel in France to utilize my skills in various environments including as the Head Chef for a four star hotel for two years. My overseas travel has taken me to Australia and New Zealand among other locations and gave me the chance to learn cuisines and customs of other cultures. Throughout my carreer I have had many bookings as a private chef, which has enabled me to gain a better understanding of my customer and how to provide a unique experience for all clients. The intimacy of designing a personalized menu for people allows me to express my passion and create memories. Portugal has been my home for three years, where I have been working as a private chef in various locations around the Algarve.

For me, cooking is...

as my clients have frequently told me, putting love on the table.

I learned to cook at...

Guerande cooking school and in many internships, including a two star Michelin restaurant (Le Manoir De la Boulaie)

A cooking secret...

Listening and reproducing clients requests

My menus

La vie en rose

STARTER

Choose 1 dish

Bufala mozarella,tomatoes carpaccio and bread crumbs

Oyster 6 Per person/shallots/Raspberry vinegar

Melon carpaccio/Grilled seeds/Coriander pesto/capers/fêta/Pickles

Burrata/Asparagus Sous-vide cooking /Crumbed bread/Orange dressing

Marinated mackerel burnt skin/Garlic mayo/Guacamole/Croutons/Cherries tomatoes

Beef carpaccio/Rocket pesto/Eggplant caviar/Bread chips/Parmesan

Clams/White wine coriander sauce

Cucumber gaspacho/mackerel burnt skin/green mayo/ herbs from the garden

Raw Daurade /Mango/Avocado/fish eggs/Pickles/lemon and white vinegar emulsion

FIRST COURSE

All inclusive

MAIN COURSE

Choose 1 dish

Duck Breast,orange sauce and roasted eggplant

Pumpkin risotto and king prawns (bisque)

Grilled seabass filet/Potatoes bonbons/honey glazed carrot/Basil emulsion

8h cooked Lamb shoulder/Red wine juice/Roasted carrots/Peanuts/Mint yogurt

Cod fish slow cooking,coriander emulsion and celery puree

Octopus on barbecue,red pepper and tomatoes sauce,mashed potatoes

Chicken piri piri on barbecue with baby potatoes and one fresh salad of the day

Fish turbot/Almond and grappes couscous/basilic emulsion /Fresh celery

Salmon/millefeuille potatoes/burnt leek/beurre blanc

Tomahawk beef/Shitake/caramelised onion/French fries with feta

DESSERT

Choose 1 dish

Chocolate brownie and pecan ice cream

Mango tatin

Grilled apricot,rosemary and vanilla ice cream

Lemon cheesecake

Strawberries tiramisu

Panacotta and red fruits

Chocolate ganache,cacao crumble and local olive oil

Hot Chocolate fondant(petit gateau)/Salty caramel

Clemdelacrema

STARTER

Choose 1 dish

Shallot tatin and yolk marinated

Bufala mozarella,tomatoes carpaccio and bread crumbs

Salmon gravelax and his garden

Beef tataki Asian flavour

Tuna maki and asian flavour

Red Mullet filet,Raspberries and eggplant caviar

Scallops,black fish eggs and bacon emulsion

Beetroot garden

Fish tartare(fresh from the market)

Oyster 6 Per person

Dorade ceviche

FIRST COURSE

All inclusive

MAIN COURSE

Choose 1 dish

Tomawak beef,French fries with feta

Seabass on barbecue,pesto sauce andvegetables tian

Duck Breast,orange sauce and roasted eggplant

Long cooking Lamb shoulder,baby carotts and greek yogurt sauce

Tiger Prawn,garlic and lemon grass sauce butternut puree,aspargus

Sole meuniere with lemon butter and butternut puree

Turbot ,Truffed mashed potatoes and herbs emulsion

Seabass filet,herbs and potatoes bonbons

Lamb chops,lamb juice, eggplant caviar,sweet potato purée

Beef steak,garlic butter and green vegetables

Risotto(muschrooms or prawns,or aspargus,....)

Tiger Prawns,Bisque and celery puree

DESSERT

Choose 1 dish

Pavlova and red fruit

Cherries Clafouti

Chocolate brownie and pecan ice cream

Poached Apple,crumble and salty caramel

Profiteroles

Fraisier(Strawberry cake)

Mango tatin

Clémentines,olive oil and crumble

Fresh Fruit salad

Strawberries soup,red fruits ,and vanilla ice cream

Hot Chocolate fondant(petit gateau)

Chocolate ganache,red fruit and crumble

Sweet dreams

STARTER

Choose 1 dish

Aspargus grilled /capers /Almonds/Dill/yolk marinated

Pumpkin and mushrooms Arancinni/Coriander pesto

Beef carpaccio/Rocket pesto/Eggplant caviar/Bread chips/Parmesan

Melon carpaccio/Grilled seeds/Coriander pesto/capers/fêta/Pickles

Beetroot garden/orange/pickles

Bruschetta cherries tomatoes/Buffala Mozzarella/Basil

Burrata/Asparagus Sous-vide cooking /Crumbed bread/Orange dressing

Classic tomatoes gaspacho

Tomatoes carpaccio/Basil/Buffala mozzarella/Capers

FIRST COURSE

All inclusive

MAIN COURSE

Choose 1 dish

Cod fish slow cooking,coiander emulsion and celery puree

Beef Tartare and baby potatoes

Chicken Ballotine with muschrooms duxelle,cabbage asian flavour,chicken breath

Cherries tomatoes sauce and fresh pasta

Chicken piri piri on barbecue with baby potatoes and one fresh salad of the day

Zucchini and asparagus risotto(green)

Whole seabass,with one fresh salad and mashed potatoes

DESSERT

Choose 1 dish

Roasted pineapple and cheesecake icecream

Chocolate brownie and pecan ice cream

Poached Apple,crumble and salty caramel

Tiramisu coffee

Chocolate mousse/chocolate crumble

Panacotta and red fruits

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Chef Clement's reviews

4.43

•

21 services

French pairing Chef Clement and his sister Jeanne prepared lunch, canapes, dinner and drinks for most of our two week stay in the Algarve. They are obviously professionally trained and very competent, Clement on the food and Jeanne on drinks and wine. Never the same dish twice and beautifully presented with good quality local produce. A very pleasant young team who got to know our preferences and easily met our requirement on quality, amounts and standards. Highly recommend.

We couldn't rate Clement higher. He cooked for 5 adults as part of a 60th birthday celebration at a villa in Portugal. The villa was quite difficult to find but despite this, he arrived on time, wasn't phased by the relatively small kitchen or the children running around before bedtime! We had some delicious appetizers whilst we waited for the meal which was out of this world. We had requested Greek cuisine - everything that was served was so tasty and cooked to perfection, including the pavlova for dessert. We wouldn't hesitate to use Clement again should we find ourselves back in Portugal and would happily recommend him to any friends or family. Thank you to Clement and his sister for an unforgettable experience.

Thanks Clemdelacreme for a lovely meal and experience. Super responsive and able to adapt the menu for a range of dietary requirements. Lovely service and thanks for fixing the sink (above and beyond the call of duty)!

Clement cooked twice for us in Carvoeiro (group of 16), one night based around seafood and a second around meat. The highlights were the turbot and truffled mash which was outstanding, the rich and soft slow roasted lamb with honey carrots & peanuts (which was also enormous), and the choc brownie with pecan ice cream. Clement was attentive, very easy to work with throughout and is an excellent chef. I would certainly recommend for any group looking for a special night in. Thanks Clement!

First time and didn’t know what to expect but this was a fantastic experience and we will definitely invite Clement back to cook for us again and recommend him to our friends.

Clement was a fantastic chef who produced a superb meal. We thoroughly enjoyed the food and the experience and would definitely recommend Clement to others!

It was an amazing experience. The dishes were creative, of high quality and tasted great! They were both very polite and charming. Would definitely recommend!

Incredible experience - thank you so much Chef Clement!