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?
No
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