Duncan Smith
From Birmingham in the UK originally, Duncan has been working as a freelance private chef in Meribel and the 3 valleys for the last 8 winters. He has a wide range of experience, and has found his clients vary from low key, family groups in chalets to tasting menus for billionaires arriving in helicopters. His summer work has included several summers at the five star Rosewood Tuckers Point in Bermuda and a number of Michelin guide and AA rosette restaurants around the UK. More recently he has been closely involved with the 'farm to table' movement espoused by the Wildland group. This summer he has been working on a large private estate in northern Scotland.
Duncan is a keen snowboarder who is always happy to swap stories from a day on the hill. Food wise he loves south east Asian dishes, Japanese food and French provincial cuisine.
Duncan Cooks
SE Asian - Massomans, Rendangs, awesome desserts, exciting salads, lots of vegetables
Signature Dish
Beef Tataki
Services Offered
Dinner Parties, catered holiday packages, bespoke event and vacation catering
Sample menus
Catered Chalet Package Menus
Twice baked Beaufort souffle with caramelised onions and grain mustard vinaigrette
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Confit duck with a caper and basil ratatouille, potato and parmesan gratin and red wine sauce
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Mango cheesecake, white chocolate and poached raspberries
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Prawn and vegetable tempura with Japanese dipping sauce
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Chicken Lahksa, aromatic jasmine rice, chilli and garlic tenderstem brocoli
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Cardamom creme brulee
Dinner Party Menus
Honey roast ham hocks, pickled fennel, truffle mayo, rosemary sourdough
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Pan seared Salmon, saffron and lemon risotto, heritage tomato salsa, rocket-tarragon pesto
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Salt caramel custard tart, vanilla cheesecake ice cream
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Beef tataki, lime chilli soy dressing, matchstick salad
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Pork fillet, toasted sesame, ginger veloute, sweet and sour red cabbage, jacket potato puree
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Frozen milk chocolate mousse, hot chocolate, caramelised white chocolate