mountain relish est. 2007
Duncan Smith
Summer
Winter
Languages
Cuisine
Duncan cooks
Services
Meribel, France
English
Spanish
Scottish
French
SE Asian
Massomans, Rendangs, awesome desserts, exciting salads, lots of vegetables
Dinner Parties, catered holiday packages, bespoke event and vacation catering, catering at shooting lodges
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.
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
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