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For Valentine's Day, order in private chef Lacroix
If you've got the cash ($500, to be exact), then leave it to the experts, chef Jean-Marie Lacroix and his team of cooks at Brûlée Catering.
For Valentine’s Day, order in private chef Lacroix
I'm a strong proponent of the stay-the-hell-home Valentine's dinner plan. (See also: the stay-the-hell-home New Year's Eve plan.) But if cooking isn't your forte, there are few meals as stressful (and potentially foreplay-dependent) as V-Day. If you've got the cash ($500, to be exact), then leave it to the experts, chef Jean-Marie Lacroix and his team of cooks at Brûlée Catering.
With 72 hours notice, one will come to your casa and prepare a restaurant-grade feast for two. Think lamb chops, black truffle risotto, Champagne sorbet and more. Don’t have five Benjis to drop? Brûlée offers two more affordable options: having a server deliver/serve your meal for $350 per couple, or pick up dinner yourself (and look like a culinary hero) for $125, definitely less than what you’d spend at better restaurants around town. With notice, menus are completely customizable, but here are a few samples after the jump. If interested, email Brûlée Catering at info@brulee-catering.com.
Pick-up Menu
Beet carpaccio with Montrachet Coeur (goat cheese heart), sweet pea shoots, champagne chives, and pink peppercorn dressing
Peekytoe crab cakes, tri colored beets and watermelon pickled hydro mache
Short rib of beef, corn grits, Tuscan kale milk stout demi glace
Orange chipotle chocolate mousse, peanut brittle, kumquat salpicon
Chocolate covered strawberries
Drop off with a server Menu
Artisan lettuce & roasted beet salad, Seville oranges, candy cashews, rouge smoky blue cheese dressing
Laughing Bird shrimp ceviche, avocado and pink grapefruit, heart of palm, shiso-miso dressing
Tenderloin filet, Madeira glaze and bacon wrapped jumbo shrimps on skewers
Sweet Potato and spinach puree and slow roasted tomatoes
Drop off with a personal chef Menu
Heart of palm salad and kumquats, cumin seed, tangerine and cumin emulsion
Tuna tartare, avocado and crispy shallots, sesame soy sauce
Champagne rose sorbet
Double lamb chop pink with balsamic reduced sauce
Baby root vegetables—candied beets, parsnips, carrots—black truffle risotto
Vanilla and milk chocolate praline bar, macadamia nut mousse, Yozu gelato and Grand Marnier caramel
Regarding the pick-up menu, I think people are paying enough not to have beets in both the 1st and 2nd course. It feels lazy.— ButtonButtonFace
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