GOURMET CHEF
AT YOUR DINNER TABLE
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Meet The Chef
After a two year pastry apprenticeship in France, Nicolas Breneliere spent more than ten years traveling and working in fine dining kitchens around the world from Copenhagen to Abu Dhabi, London to Quebec....
Now Chef Breneliere has settled in Paris, France.
He is now offering a gourmet experience at your very own table!
Tel: +351.964.297.782 | Tel: +33.6.74.61.11.48
Email: nicolasbreneliere@gmail.com
Farm to Table
Designing your very own signature dishes
Rainbow truit gravlax with cabbage and granny smith rémoulade
*****
Sole immortal in seaweed crust, bathed in citrus and saffran butter, with tournée poached vitelotte potatoes
*****
Veal filet roasted for 7 hours in a buttery rosemary sauce, with sweet potato mousseline, glazed turnip and beetroot
*****
Camilleness: caramel glazed choux, praliné cream with crusty
chocolate and nata ice cream
Examples:
Private Chef
From 2 to 24 guests, tailor made private dinning experience
Consulting
Looking to boost your business or creat your concept
Workshop
Want to learn, organize a team building or get lessons in culinary or desserts
At Your Service
Tell me a little about your demand so I can begin the creation process
Chef Paris france domicile paris arondissement paris chef traiteur catering paris
Latest News
Bienvenue à Nicolas Breneliere.....
EURO-TOQUES
Style : « cuisine du monde », Gastronomic, modern, creativity....
KINGS OF KITCHEN
While moving environments there was also the change in cultures and local traditions. I managed to immerse myself into the differences in products, cooking techniques and styles that I still use in my own kitchen today...
CHEF'S ROLL
Parfait fou-fou de chocolat par Nicolas Breneliere....
KISS MY CHEF
Recette du Chef Nicolas Breneliere : Foie gras, pommes normandes et son feuilletage.
La meilleure façon de se régaler à la maison pour accompagner son foie gras....
A QUI MIEUX MIEUX
Nicolas Breneliere is a French chef who traveled big parts of the world cooking. Now he has landed in Lisbon, Portugal where he.....
ATERIET
I started my career in 2002 by doing an apprenticeship in pastry for two years. When I obtained my degree, a Certificate of Professional Study in France, I expatriated myself in England under the tutelage of Raymond Blanc to ....
LES TOQUES BLANCHES DU MONDES
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