LUCY LIDDLE

About

Lucy has been working as a private chef since 2004 with a very varied background. She has experience in restaurants, game lodges, private houses, remote camps, villas, ski chalets and yachts. She loves to travel the world with her work and to take challenging diverse jobs including setting up an in-house private dining business for a fusion restaurant in the north of Japan, cooking in an incredibly remote salmon fishing camp in the Arctic circle in North-Western Russia only accessible by helicopter, and setting up and cooking in a new backcountry ski touring lodge deep in interior British Columbia, Canada, also only accessible via helicopter. 

She also has experience on super yachts in the Med, villas in Provence, private islands in the Bahamas, private residences in London, and many years experience cooking in her home country of Scotland on the estates in the Highlands.

THE IMPORTANT STUFF

LOVES TO COOK

Anything with game and seasonal veg in Scotland in Autumn, or fish and salads from the markets of Provence in the summer!

SIGNATURE DISH
Fillet of St Pierre, mussel & Pernod broth, sea vegetables

Services offered

Dinner parties, catered holiday packages, bespoke event and vacation catering

LUCY offers hER 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

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MENU IDEAS

3 Course Family style Menus

French Onion Soup

 Beaufort Crouton

Roast Chicken

 Duck Fat Roast Potatoes, Cider Vinegar Carrots, Creamed Leeks, Gravy

Apple & Blackberry Crumble

 Cinnamon Ice Cream

- - -

Baked Mont D’Or

Truffle Honey, Thyme & Hazelnuts & Toasted Baguette

Pork Fillet

Madeira & Wild Mushroom Jus, Mash Potatoes, Carrot & Star Anise, Savoy Cabbage

Hazelnut Pavlova

Spiced Fig & Chantilly

- - -

Burratta

 Cherry Tomatoes, Anchovies, Basil, Pine Nut Crumb

Slow Roast Lamb Gigot

Tartiflette with Seasonal Vegetables

Tarte au Citron

Raspberries

FINE DINING MENU IDEAS

MACKEREL – APPLE – DILL - RYE

Torched Mackerel, Apple & Mackerel Ceviche, Dill & Buttermilk Sauce, Rye Cracker

GUINEA FOWL – BOUDIN NOIR - BARLEY – PARSNIP – SHERRY

Roast Guinea Fowl Breast, Barley Risotto, Boudin Noir, Roast Parsnip & Puree, Sherry Jus 

LIME – LEMONGRASS – COCONUT - MANGO

Lime & Lemongrass Pannacotta, Coconut Meringue, Mango Gel

- - -

WILD MUSHROOM RISOTTO

VENISON – CABBAGE – CARROT – MADEIRA

Roast Venison Loin, Braised & Charred Cabbage, Roast Carrot, Madeira Jus

LEMON - FENNEL

Lemon & Fennel Seed Posset, Fennel Jelly, Fennel Seed Meringue, Lemon Sable

- - -

LAMB – ANCHOVY – GOAT CURD - WATERCRESS

Lamb Belly Croquettes, Anchovies, Goat Curd, Hazelnuts, Watercress & Mint 

HAKE – CELERIAC – GIROLLES – IBERICO HAM

Roast Hake, Iberico Ham Fat Potato Galette, Celeriac Puree, Girolles, Iberico Ham Crisps

ORANGE – ROSEMARY - CACAO - ALMOND

Set orange & rosemary curd, cacao & almonds, charred orange, salted cacao tuille

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