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Private Dinners

Private Chef
Chef Privé Mexico City

House call Chef for private dinners parties for 2 or more guests

Discover our 3 to 9 course menus carefully designed for special events.
Contact us to create a personalized menu.
Book

3 Course Menu

MX$ 1,750 /PAX
US$ 95 • € 85
  • Goat Cheese Aumonière with Honey and Bacon
    Appetizer
    Delicious samosas filled with soft goat cheese, with a touch of honey, crispy bacon, sun-dried tomatoes, and pepper. Served with a fresh salad and Dijon mustard vinaigrette.
  • Roasted Chicken with Fine Herbs Stuffed with Tapenade
    Main dish
    Oven-roasted chicken with Provençal herbs and stuffed with black olive tapenade, served with a gratin dauphinois.
  • Chocolate Fondant
    Dessert
    Chocolate cake with a molten center, served with chantilly cream and strawberries.
Suggested wine:
  • White Sauvignon:
    MX$ 420
  • Côtes du Rhône - AOC:
    MX$ 580
Book
Chocolate Fondant
Chocolate Fondant

4 Course Menu

MX$ 2,150 /PAX
US$ 110 • € 100
  • Cauliflower and Blue Cheese Soup
    Amuse-Bouche
    Smooth cauliflower and potato soup with blue cheese, served cold and garnished with olive oil and parsley.
  • Croustillant Brie with Fresh Salad and Garlic Bread
    Appetizer
    Crispy Brie on the outside and melted inside, served with a light green salad and toasted garlic bread. Dijon mustard vinaigrette.
  • Wagyu Beef Lasagna with Ricotta
    Main dish
    Layers of fresh pasta with a mixture of Wagyu beef and ricotta, topped with a rich, aromatic pomodoro sauce. Oven-gratinated for a golden finish.
  • Crème Brûlée
    Dessert
    Vanilla cream with a crispy caramelized top.
Suggested wine:
  • Cava:
    MX$ 600
  • Châteauneuf-du-Pape - AOC:
    MX$ 500
Book
Wagyu Beef Lasagna with Ricotta
Wagyu Beef Lasagna with Ricotta

5 Course Menu

MX$ 2,650 /PAX
US$ 135 • € 125
  • Watermelon and Feta Gazpacho
    Amuse-Bouche
    Refreshing cold watermelon soup with tomato, cucumber, fresh basil, and a splash of sherry vinegar. Served with feta and fresh mint.
  • Red Tuna Tartare with Avocado and Balsamic Reduction
    Cold appetizer
    Finely chopped red tuna with creamy avocado, balsamic reduction, and a sprinkle of fleur de sel.
  • Quiche Lorraine
    Hot appetizer
    Classic French savory tart with a shortcrust base filled with cream, eggs, Gruyère cheese, and bacon. Served with a green salad and Dijon mustard vinaigrette.
  • Salmon Lasagna with Spinach and Cream
    Main dish
    Delicate lasagna combining fresh salmon with tender spinach in a light cream sauce.
  • Apple Tarte Tatin with Vanilla Ice Cream
    Dessert
    A classic French dessert: caramelized upside-down apple tart, served warm with homemade vanilla ice cream.
Suggested wine:
  • Rosé Wine Languedoc:
    MX$ 400
  • Merlot:
    MX$ 550
  • White Sauvignon:
    MX$ 400
Book
Quiche Lorraine
Quiche Lorraine

6 Course Menu

MX$ 3,150 /PAX
US$ 155 • € 140
  • Black and Green Olive Tapenade
    Amuse-Bouche
    Olive paste with capers, garlic, olive oil, and anchovies. Served with golden toast.
  • Caprese Salad
    Salad
    Caprese salad with fresh tomatoes, mozzarella di bufala, and basil.
  • Shrimp Tagliatelle with Garlic
    Appetizer
    Tagliatelle sautéed with shrimp, garlic, parsley, white wine, and a dash of olive oil.
  • Rack of Lamb with Truffle Mashed Potatoes
    Main dish
    Herb-crusted rack of lamb slow-cooked, served with creamy truffle mashed potatoes and Provençal ratatouille.
  • Cheese Platter
    Cheese
    Selection of 3 French cheeses such as Brie, Roquefort, and Comté, served with grapes, walnuts, and rustic bread.
  • Lavender Crème Brûlée
    Dessert
    Vanilla custard infused with lavender, topped with a thin layer of crispy caramel.
Suggested wine:
  • Red Toscano:
    MX$ 600
  • White Sauvignon:
    MX$ 400
  • Sangiovese:
    MX$ 450
Book
Caprese Salad
Caprese salad

9 Course Menu

MX$ 4,150 /PAX
US$ 210 • € 195
  • Salmon Blinis with Citrus Cream and Dill
    Amuse-Bouche
    Smoked salmon on a blini topped with dill citrus cream.
  • Tomato, Goat Cheese, and Asparagus Tart
    Hot appetizer
    Crispy pastry filled with roasted cherry tomatoes, creamy goat cheese, Provence herbs, and asparagus. Served with a fresh salad.
  • Carpaccio Beef with Pesto and Parmesan
    Cold appetizer
    Thinly sliced beef drizzled with pesto, arugula, lemon, and shaved parmesan.
  • Foie Gras with Fig Jam and Toast Bread
    Entremés
    Foie gras served with fig jam and caramelized onions, accompanied by crispy toasted bread.
  • Crayfish Ravioli with Champagne Sauce
    Pasta
    Homemade little ravioli with langoustine, topped with a light champagne sauce and a touch of tarragon.
  • Duck Breast with Honey and Rosemary Reduction
    Main dish
    Perfectly cooked duck breast with a sauce made of honey, rosemary, and red wine. Served with sweet potato purée.
  • Cheese Platter
    Cheese
    Selection of 4 French cheeses such as Brie, Roquefort, and Comté, served with grapes, walnuts, and rustic bread.
  • Coconut Panna Cotta with Mango Reduction
    1st Dessert
    Creamy coconut panna cotta with roasted mango reduction, made with cane sugar, rum, and cinnamon.
  • Lemon Tart with Meringue and Pistachios
    2nd Dessert
    Lemon tart topped with flambéed meringue, sprinkled with toasted pistachios for a crunchy finish.
Suggested wine:
  • Côtes du Rhône - AOC:
    MX$ 580
  • Champagne - AOC:
    MX$ 1,250
  • Roussillon:
    MX$ 450
  • Cava:
    MX$ 600
Book
Magret de pato
Duck breast with honey and rosemary reduction
Salmon blinis with citrus cream and dill

Salmon blinis with citrus cream and dill

Red tuna tartare with avocado and balsamic reduction

Red tuna tartare with avocado and balsamic reduction

Croustillant brie with fresh salad and garlic bread

Croustillant brie with fresh salad and garlic bread

Caprese salad

Caprese salad

Foie gras with fig jam and toast bread

Foie gras with fig jam and toast bread

Quiche lorraine

Quiche lorraine

Beef carpaccio with pesto and parmesan

Beef carpaccio with pesto and parmesan

Wagyu beef lasagna with ricotta

Wagyu beef lasagna with ricotta

Crayfish ravioli with champagne sauce

Crayfish ravioli with champagne sauce

Duck breast with honey and rosemary reduction

Duck breast with honey and rosemary reduction

Apple tarte tatin with vanilla ice cream

Apple tarte tatin with vanilla ice cream

Crème brûlée

Crème brûlée

Chocolate fondant

Chocolate fondant

Coconut panna cotta with mango reduction

Coconut panna cotta with mango reduction

Lemon tart with meringue and pistachios

Lemon tart with meringue and pistachios

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