Duncan Smith

Duncan Smith 2 1.jpg
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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. 

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

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

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

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White Chocolate Baked Cheesecake, Poached Berries, Coulis

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

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

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White Chocolate Baked Cheesecake, Poached Berries, Coulis

Dinner Party Menus

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

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

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Strawberry Filo Tart, Cardamom Ice Cream, Strawberry Almond Salad

 

 

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

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

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