Chantale Cuisine & Catering

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United States
Menlo Park, CA
Chantale Cuisine & Catering

Private dinners to corporate events; continental cuisine and cooking lessons. That is my pride, my goal.
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It all began 8 years ago when a dear friend asked me to lead a cooking class demonstrating the process of making my gougère au St André…

I have been cooking all my life. From the time I was a small child helping my mother who taught me everything in the kitchen through my life as a wife and a mother, and now besides my primary career as a cooking instructor, caterer and private cook for dinner p

arties and other events. I had the chance to live, immerse myself in, and learn about cultures and cuisine in countries where exquisite flavors and a beautiful presentation are of the utmost importance. I am a French national, born in the exotic country of Morocco to French parents, and have lived in and traveled throughout North Africa and Europe, continually discovering the diversity of subtile flavors that I incorporate into many of my dishes. The sine qua non element of each dish's presentation is the addition of fresh edible flowers and my own grown aromatic organic herbs. I take great pride in keeping dishes simple and flavorful, with a touch of elegance. My passion is to enhance gatherings at the table with exquisitely prepared and presented food that will provide joy to those sitting at your table.

11/16/2024

My caviar Napoleon. Brioche. Crème fraîche. Shallots. Chive. Egg yolk and egg white. Tsar Nicoulai Caviar.

11/12/2024

On my way back from Nashville at the end of the week I cannot wait to do this class… 🔪

11/11/2024

Not a day goes by without looking at my son’s photo who served his country in the United States Air Force. Thank you to all the veterans always.🇺🇸

11/11/2024

It takes about 10 minutes for me to turn one artichoke (without pricking my fingers) continuously rubbing lemon to prevent oxydation. Gently simmer in near boiling water until tender. A labor of love. But ohlala what a treat. A recipe from my mother with her homemade mayonnaise and grated celeriac. Savors of my youth. 🔪

11/11/2024

Nothing as delicious as turned fresh artichoke bottom just cooked in lemon water and filled with celeriac remoulade. 🔪

11/10/2024

I am guilty to say that I could have a teaspoon of this every single day of my life 🔪

11/10/2024

The essence of comfort food in Japan. Tamago kake gohan. Simple and yet luxurious. I used Nishiki rice, quail eggs and ossetra caviar from Tsar Nicolai caviar farm. Jiojugan immortality plant. 🔪

11/09/2024

When the leaves are turning red and the wind makes them dance and you are waiting for your guests…

11/09/2024

Make a statement with your napkin folding. Double satin napkin rose bud.

11/09/2024

The scent of a brioche is just unparalleled when baking. 🔪

11/08/2024

Sole Meunière. Fava bean & steamed carrots. Mash potato. A simple dish. 🔪

11/07/2024

Crème Anglaise petit pot. Chocolate covered strawberry. Salt caramel crumbs.

11/06/2024

Veal blanquette. Italian Pasta wrapping butternut squash purée. Chives. 🔪

11/06/2024

Comme des escargots ! Like escargots but not! Mushroom comme des escargots

11/03/2024

I love when packages arrive home! Sacha

11/03/2024

My dinners always include entre-deux/ intermezzo to refresh the palate between some courses. Kumquat granita and agastache 🔪

11/03/2024

Amuse bouche = Grilled bavette canapés… ohlala! Aioli. Baby spinach . Bavette. Smoked salt et voila!!!! bouche 🔪

11/03/2024

Wagyu mignon with maître d’hôtel butter. Parsnip purée and Romano beans. 🔪

Address

1144 Chestnut Street
Menlo Park, CA
94025

Website

http://www.chantaledoinel.wix.com/chantalecuisine

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