professional portrait of chef laurent coutantic

Chef Laurent

No commitment, no payment - just talk to the Chef first, then decide.

The MyTable portrait

Laurent, a passionate chef and culinary consultant, has been active in the world of gastronomy for over ten years. An ambassador for renowned brands such as Miele and Kenwood, he designs recipes, runs workshops and participates in TV shows. As a restaurant trainer, he shares his expertise in culinary techniques and menu optimization. His talent has led him to collaborate with prestigious events and to officiate as chef to the Recteur de l'Académie de Créteil.

Discover Chef Laurent's menu suggestions

Please note that these menus are indicative and may vary according to the season. The Chef will confirm the final menu.

Frequently asked questions - Payment and cancellation

How do I pay for a service on the MyTable Guide?
Once you have validated all the details of the service with the Chef, you can finalize the payment online. The money will only be paid to the Chef after the event.
Which payment methods are accepted?
We accept secure payments via Stripe, including Visa, Mastercard, American Express, as well as Apple Pay and Google Pay depending on your device.All payments are processed securely.
Does the advertised price include all costs?
Yes, the price quoted includes the chef's service, the ingredients on the menu, travel and service charges. There are no hidden costs: you know the total price before you confirm your reservation.
Can I cancel my booking after confirmation?
Yes, you can cancel your booking by sending us an e-mail. Cancellation conditions vary according to the period of time before the date of the meal and are detailed in our legal notice.
What refund is available in the event of cancellation?
If the cancellation occurs before D-5 of the date of the service, the customer is refunded in full.If the cancellation occurs after D-5, Guide MyTable retains a deposit of 30% of the total amount of the service.Of this deposit, 20% is paid to the Chef concerned and 10% is retained by Guide MyTable as a management fee.The remaining balance is refunded to the customer.
What happens if the Chef has to cancel the service?
In the event of cancellation by the chef (due to unforeseen circumstances or logistical problems), you will receive a full refund. If you wish, the MyTable team can also help you find another chef available on the same dates.

Our in-home chefs also travel to these nearby towns

Home chef Paris 7ᵉ arrondissement

Home chef Paris 8ᵉ arrondissement

Home chef Paris 16ᵉ arrondissement

Home chef Paris 6ᵉ arrondissement

Home chef Paris 1st arrondissement

Chef at home Neuilly-Sur-Seine

Home chef Boulogne-Billancourt

Home chef Levallois-Perret

Home chef Saint-Cloud

Home chef Versailles

Home chef Rueil-Malmaison

Home chef Suresnes

Mise en bouche

Light Gougères with Comté cheese
Two-salmon rillettes (steamed and smoked) with dill

Inputs

Beef or salmon tartar

or

Warm lentil salad with crispy duck confit flakes

or

Mimosa eggs with truffle oil mayonnaise

Dishes

Croque monsieur, coleslaw and mesclun

or

Duck magret, sautéed grenaille potatoes

or

Blanquette of monkfish with lime cream sauce

Desserts

Chocolate fondant with salted butter caramel sauce and cacao nibs

or

Brioche perdue, mascarpone whipped cream and seasonal fruit poelée

or

Rice pudding

Mise en bouche

Depending on the market

Inputs

Rillettes with two types of salmon (steamed and smoked) and dill with
cereal bread toast

or

Butternut squash, carrot, coconut milk and curry soup

or

Warm Puy lentil salad with crispy duck confit and
white balsamic and hazelnut oil vinaigrette

Dishes

Pollock parmentier with fresh goat's cheese and parsley

or

Riesling chicken supremes with sweet-spiced basmati rice

or

Pork tenderloin with white wine and mashed potatoes

Desserts

Chocolate coulant with fleur de sel and salted butter caramel sauce

or

Brioche perdue, mascarpone whipped cream and pan-fried seasonal fruit

or

Unstructured lemon tart

Mignardises

Depending on the market

Mise en bouche

Crispy langoustine and basil lollipops
Mushroom soup with roasted walnuts and Serrano ham chips

Inputs

Crunchy risotto with flowing lime heart and nest of crunchy vegetables with
virgin sauce

or

Black radish cannelloni with crab crumble, coriander and ginger condiment,
lemon, olive oil and lightly spiced guacamole

or

Beef Tataki

Dishes

Snack sea bass fillet with olive oil and skin chips, sauce vierge, mousseline
sweet potatoes with coriander

or

Duck breast, braised endives with apple juice, candied apple balls and
julienne of raw apples

or

Beef steak (French origin, Aubrac or Limousine or Charolaise breeds) butter
maître d'hôtel with citrus zest, mashed potatoes and pesto
rocket

Cheeses

Assortment of cheeses: tomme aux fleurs, Laguiole, fresh goat's cheese and rolls
plain and cereal

Desserts

Choux pastry with cracker, orange blossom vanilla custard, fruit coulis
red

or

Steamed apple, salted butter caramel sauce and Breton shortbread flakes

or

Citrus supreme compote, Earl Grey tea chantilly, pecan crumble
and honey

or

Destructured chocolate tart

Mignardises