duncan smith

About

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 and Japanese food, French provincial cuisine and northern Italian risotto's, polenta and spelt. As a trained baker he is a big fan of gluten and yeast.

THE IMPORTANT STUFF

LOVES TO COOK

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

Duncan offers his service in

Courchevel, Meribel, Bozel, Saint Martin-de-Belleville, Les Menuires, Val Thorens, Brides-les-Bains

PRICE RANGE

Day Rate (labour only) 250€ - 300€

Weekly Rate (labour only) 1500€ - 2500€

minimum group size?

MENU IDEAS

FINE DINING'STYLE' WINTER SUGGESTIONS

STARTERS

Smoked Haddock, Beetroot, Apple, Red Cabbage Slaw, Dill and Vodka Crème Fraiche

Prawn and Vegetable Tempura, Dipping Sauce

Hot Sushi – Salmon Fillet roasted in Nori, Gingered Mange Tout, Teriyaki Caviar

Toasted Bayonne Ham, Artichoke Puree, Truffled Wholegrain Mayo, Artichoke Crisps

Sea Bass Ceviche, Tiger Milk, Granny Smith, Fennel Fronds, Candied Pecan

MAINS

Monkfish Tails and Cheeks, Japanese Master Stock, Mango and Pepper Salad, Rice Noodle Crisps

Lamb Shoulder, Cauliflower two ways, Confit Potato, Blue Cheese, Candied Walnuts, Pickled Celery, Jus

Venison Loin, Parsley Jus, Truffled Leeks, Butternut Fondant, Dauphinois, Juniper Gravy

Fillet Steak, Truffled Mash, Red Onion petals, Braised Leek, Wild Mushroom, Bone Marrow Jus

Poached Lobster, Crevettes, Aoli, Pickled Fennel Salad, New Potatoes, Parsley Butter

DESSERTS

Raspberry Pannacotta, Raspberry Salad, Chocolate Soil, Honeycomb, Anglais

Walnut Tart, Hot Chocolate, Mini Meringues, Raspberry Gel, Candied Walnuts, Crème Fraiche, Ice Cream

Greek Yoghurt Parfait, Balsamic Strawberries, Filo

Chai Tea, Coconut Ice Cream, Toasted Coconut, Coconut Shortbread

Strawberry Filo Tart, Cardamom Ice Cream, Strawberry Almond Salad

GASTRO PUB 'STYLE' WINTER SUGGESTIONS

STARTERS

Roast Tomato Soup, Smoked Mozzarella, Rocket, Sea Salt, Olive Oil

Poached Salmon, Pickled Vegetables, Aoli, Dill and New Potato Salad

Smoked Salmon, Green Beans, Granny Smith, Bacon Toasted Walnuts, Herbed Crème Fraiche

St Agur, Poached Pears, Chicory, Hazelnuts, Pomegranite Reduction

Babaganoush, Tzatziki, Beet and Cumin Dip, Flatbreads, Radishes, Marinated olives

MAINS

Confit Duck Leg, Crushed Potatoes, Butternut Squash, Spinach, Vinaigrette

Roast Salmon, Root Vegetable Crush, Asparagus, Cucumber Butter Sauce

Massoman Beef, Cabbage Dumpling, Rice Noodle Salad, Mange Tout

Rump Steak, Cherry Tomato and Basil Salsa, Green Beans, New Potatoes

Haddock in Tonic Water Batter, Chunk Chips, Crushed Pea and Mint, Crème Fraiche Tartare

DESSERTS

Dark Chocolate Mousse, Raspberry Puree, Raspberry Mint Salad

Sticky Toffee Pudding, Butterscotch, Vanilla Ice Cream

White Chocolate Baked Cheesecake, Poached Berries, Coulis

Passionfruit, Mango and Kiwi Pavlova

Creme Caramel