Creator of healthy and delicious Mediterranean-inspired, farm to table food. Focus on local, seasonal, sustainable and dietary restrictions. I have over 18 years experience working as a private chef in New York, The Hamptons, Paris, Miami, New Orleans, Nantucket, San Francisco, Los Angeles and the Cayman Islands for highly discriminating eaters! A California native, I now divide my time between New York and Paris where I am up front and center with food trends, seasonal produce and vendors of local and hard to find items. I am able to provide personal recommendations and support while following guidelines of a restricted diet or to help you begin integrating dietary changes that might be necessary for a lifestyle change. I am passionate about learning more and trying new things which I feel keeps my menus fresh, varied and never boring.

I use Organic/seasonal fruits and vegetables, humanely raised meat and wild fish

For me, cooking is...

A story I am sharing.

I learned to cook at...

Eating in far corners of the world to studying under some amazing chefs and finding inspiration by doing what makes me happy.

A cooking secret...

I love the creative process that cooking offers. I think the secret is cooking with love.

My menus

Thanksgiving

STARTER

Choose 1 dish

(Fresh/local fish) ceviche, cilantro, avocado, red onion, jalapeño

Tuna tartare (Asian/spicy)

Mezze Platter: assorted Olives, fruit, nuts, feta, homemade hummus, tzatziki served with warm pita and crostini

Baked Camembert : sliced apples and crostini

FIRST COURSE

Choose 1 dish

Fish of choice crudo with lemon and salt

Roasted beets, feta and mint,

Mixed Greens Salad (local farm lettuces) shaved fennel, dill, radishes, cucumber etc

Hot seasonal soup ( butternut squash, roasted cauliflower, roasted carrot, potato leek) toppings to be discussed

MAIN COURSE

Choose 3 dishes

Brined and roasted turkey

Choose a protein: Beef, Lamb, Chicken, Turkey (Parties over 6 should choose 2)

Customized purée to your protein of choice: celeriac, parsnip, sweet potato, cauliflower

Baked Sweet potatoes/gratin

Grilled/Blistered Vegetable: Choose from: green beans, shishito peppers, eggplant, zucchini or other seasonal veggies

Cranberry Sauce, gravy etc. To be discussed

Oven roasted Za'atar cauliflower

Traditional Stuffing or wild rice and leek stuffing (sage,thyme) and gravy

Mashed potatoes or Crispy smashed potatoes with tarragon or potatoes Dauphinois

Customizable for you don’t worry about pick 3 format

DESSERT

Choose 1 dish

Almond orange cake ( gf)

Chocolate flourless cake, whipped vanilla cream

Homemade Pumpkin pie (time dependant)

Blueberry, nut and cardamom crumble, vanilla creme

Caramelized apples, cognac, vanilla gelato

Seasonal customizable Mediterranean inspired Veg/vegan

STARTER

All inclusive

Crostini with sautéed mushrooms

Vegan cheese platter, mixed nuts, creamy lavender honey and crackers

Crudités platter with beet dip and za'atar (made with vegan yogurt) celery, carrot, cucumber, bell pepper, assorted radishes and fennel

FIRST COURSE

All inclusive

Hearts of palm ceviche

Roasted beets with mâche, mint and lime

Hot seasonal soup ( butternut squash, roasted carrot, cauliflower

Zucchini tartare

Pasta of choice, truffle oil, roasted tomatoes and crispy shiitakes

Sautéed mushroom tacos, avocado, pico de gallo, cilantro and chives

MAIN COURSE

All inclusive

Butternut squash risotto (or mushroom or pea)

Customized purée of choice: celeriac, parsnip, sweet potato, cauliflower, carrot or a combination of two

French lentils, fennel, crispy leek and pickled purple carrots

Tomato carpaccio, vegan mozzarella, basil gremolata

Zuchinni carpaccio, arugula, lemon and vegan Parmesan

Butternut risotto sage and toasted halenuts

Celery root wedges or cauliflower steak with carrot romesco

Pan seared bok choy over oven roasted root vegetable compote

Cauliflower steak or celeriac wedge

DESSERT

All inclusive

Key lime pie bars

Blueberry cardamon crumble with vegan ice cream

Vegan Vanilla Pudding

Brunch Menu

STARTER

All inclusive

Fresh squeezed OJ, coffee and other drinks to be discussed

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Smoked Salmon platter: Avocado, tomatoes, red onion, capers, arugula

Creamy scrambled gruyere eggs

Mixed fruit salad

Assorted Yogurts and muesli

Assorted breakfast pastries: croissants (plain and almond), brioche buns, pain aux raisins, chausson aux pommes

Fresh baguette and French butter

DESSERT

All inclusive

Thanksgiving menu

STARTER

Choose 1 dish

Customizable charcuterie board: paté, terrine, rillettes, salami, prosciutto, chorizo. Cornichons, mustard ( your choice of cheeses)...Artisanal breads and crackers (Assorted cheeses if

Baked Brie: sliced apples, baguette and crostini

Scallop (or other seasonal fish) ceviche/crudo

FIRST COURSE

Choose 1 dish

Hot seasonal soup ( butternut squash, roasted cauliflower, roasted carrot) toppings to be discussed

Mâche, beet and goat cheese salad

MAIN COURSE

All inclusive

Roasted Turkey or Goose

Traditional Stuffing and gravy

Mashed potatoes or Crispy twice cooked smashed potatoes

Haricot vert; toasted hazelnuts and orange

Cranberry Sauce

Baked Sweet potatoes/Sweet potato casserole

DESSERT

All inclusive

Pear or Apple crumble, vanilla bean whipped cream

Deserts from local pâtisserie

Homemade Pumpkin pie (time dependant)

Seasonal/Customizable Mediterranean inspired 2024

STARTER

Choose 1 dish

Beef Carpaccio, arugula, pecorino, toasted pine nuts

Grilled bread, camembert, bruschetta OR blistered tomatoes and caramelized onion

Mezze Platter: assorted Olives, fruit, nuts, feta, homemade hummus, tzatziki served with warm pita and crostini

Scallop crudo with lemon and salt

Customizable Charcuterie board: Assorted cheeses, olives, cornichons, salami, prosciutto, jam, fruit, nuts with warm breads and crostini

Tuna tartare (Asian) served with potato chips or crostini

Baked Brie or camembert: sliced apples, crostini

Seasonal fish ceviche: lime, avocado, red onion, jalapeño, cilantro,

Crudités platter (beet dip, hummus or creme fraiche w/herbs) celery, carrot, cucumber, bell pepper, baby tomatoes, breakfast radishes and fennel/or salad turnips

Seasonal fish crudo with avocado, mint and pistachio

Smoked salmon toasts: goat cheese, caper pesto

Charred crostini with ricotta and caramelized onions

Sautéed mushroom toasts with thyme and walnuts

French style Beef tartare, pickles

Fried halloumi bites with herb pesto

Zucchini tartare

FIRST COURSE

Choose 1 dish

Roasted beets, feta and mint

Salmon tartare, French style

Brown butter scallops with parsley and lemon (small plate)

Seared tuna, mango salsa

Zucchini carpaccio, parmesan and lemon served with Arugula

Local farm butter lettuce, pear, gorgonzola and toasted pumpkin seed

Caprese salad, tomatoes (heirloom if in season), bocconcini mozzarella, balsamic reduction, basil

Shaved asparagus salad with arugula and torn burrata (Seasonal)

Crudo of choice as a first course

Local farm crunchy lettuce mix: radish, shaved fennel, dill, French vinaigrette

Hot or Cold seasonal Vegetable soup

Beet Carpaccio, goat cheese and dill

MAIN COURSE

Choose 3 dishes

Choose a protein: Beef, Veal, Lamb, Chicken, Duck, Rabbit, Turkey (Parties over 6 should choose 2)

Choose Seafood (season dependent): Scallops, Black Sea bass, striped bass, halibut, swordfish, tuna, salmon, prawns

Side dish to go with main: Grilled/Blistered Vegetable: Choose from: green beans, shishito peppers, eggplant, zucchini or other seasonal veggies

Grilled skirt, hangar or strip steak (chimichurri)

Rabbit à la Moutarde/Rabbit with mustard sauce * Additional charge

Filet Minion (beef tenderloin) with shallot tarragon compound butter or chimichurri * Additional charge

Salmon with blistered tomatoes and lemon salsa verde

Side dish to go with main: Crispy smashed tarragon potatoes, boiled red potatoes with herb salsa, rosemary roasted potatoes

Side dish to go with main: Grilled/Blistered Vegetable: Choose from: asparagas, green beans, shishito peppers, eggplant, zucchini or other seasonal veggies

Side dish to go with main: quinoa, orzo, or wild rice salad with nuts (optional), sautéed leeks, mushroom &,herbs..customizable based on menu

Oven roasted rosemary rack of lamb, celeriac purée (or spaghetti squash), mint pesto

Customized purée to your protein of choice: celeriac, parsnip, sweet potato, cauliflower, butternut squash

Pan seared duck breast with 5 spice and fig confit

Endive, fennel and radicchio salad, Parmesan

Chicken: whole roasted, 1/4 or thighs, (Chicken flavors: cumin citrus, roasted sumac, provençal herbs)

Side dish to go with main: Sautéed garlic spinach, lemon

Side dish to go with main: whole roasted cauliflower with hazelnut dukkah

Side dish to go with main: Crispy brussels sprouts, garlic and lemon

Side dish to go with main: Oven roasted seasonal squashes, tri-colored roasted carrots or sweet potatoes, served with labneh

DESSERT

Choose 1 dish

Chocolate flourless cake

Mini lava cakes

Poached pears with vanilla ice cream

Blueberry cardamom crumble or seasonal fruit crumble of choice with vanilla ice cream

Carrot cake or flourless carrot cake

Caramelized apples, cognac, vanilla gelato

Mini chocolate pots de creme

Platter of assorted French cheeses, warm bread

Seasonal berries, whipped vanilla crème

Almond and orange cake

Madeira cake with fruit compote (your choice)

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Chef Laura's reviews

4.79

•

25 services

Great experience

Laura was amazing! One of the best chef experiences I’ve ever had- we will book again

Laura Durand is a fantastic chef! Highly recommend her!

I can’t recommend chef Laura enough. Her food, plating, and service were all exceptional. She really went above and beyond to personalize the menu for our group and was genuinely interested in making the experience as memorable as possible. Laura puts her heart and soul into her cooking and it comes through in the quality of the meal. The scallops were the best I’ve ever had. She’s also a fun person and brought great energy to the room. 10/10 experience