{"id":19,"date":"2026-11-02T08:17:19","date_gmt":"2026-11-02T08:17:19","guid":{"rendered":"https:\/\/www.chef-gilbert.com\/index.php\/our-services\/"},"modified":"2026-11-02T15:01:55","modified_gmt":"2026-11-02T15:01:55","slug":"our-services","status":"publish","type":"page","link":"https:\/\/www.chef-gilbert.com\/index.php\/our-services\/","title":{"rendered":"Our Services"},"content":{"rendered":"\t\t
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A Benefit \/ Feature<\/h6>\t\t\t\t<\/div>\n\t\t\t\t
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Gilbert\u2019s Menus<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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I offer sample menus that are fully customizable, from refined French fine dining to Mediterranean comfort and Hudson Valley farm-to-table cooking. I tailor every course to your occasion, preferences, and the best seasonal produce available.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tContact Us<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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All about the sea<\/h2>\n\t\t\t\t\t

\u2192 From 2 to 20 people \u2022 From $185.00 \/ person

STARTER<\/strong>
Stuffed squid the s\u00e9toise way. Squid stuffed with Mediterranean pork stuffing, slowly cook in a S\u00e9toise tonato sauce
FIRST COURSE<\/strong>
Seared Scallops, Beurre Blanc \u2014 golden-seared scallops with beurre blanc and persillade
MAIN COURSE<\/strong>
Sole Ballotine , dill Beurre Blanc & Pan-Seared greens
DESSERT<\/strong>
Dark chocolate molten cake, praline , Madagascar vanilla Chantilly<\/p>\n\t\t\n<\/div>\n

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East Meets West<\/h2>\n\t\t\t\t\t

\u2192 From 2 to 20 people \u2022 From $185.00 \/ person

STARTER<\/strong>
the French gyoza, Japanese dumpling stuffed with French Lorraine quiche flavors
FIRST COURSE<\/strong>
Black Cod, White Miso, Bok Choy, Dashi \u2014 buttery black cod glazed with white miso, bok choy and clear dashi
MAIN COURSE<\/strong>
Osaka glazed Duck breast, potato croquette, edamame cream and morel and miso sauce
DESSERT<\/strong>
Matcha cr\u00e8me br\u00fbl\u00e9e, lychee sorbet<\/p>\n\t\t\n<\/div>\n

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Hudson Harvest<\/h2>\n\t\t\t\t\t

\u2192 From 2 to 20 people \u2022 From $185.00 \/ person

STARTER<\/strong>
Duck confit croquette, black truffle mayonnaise
FIRST COURSE<\/strong>
Butternut velout\u00e9, roasted hazelnuts, crispy bacon and Comte cheese toast
MAIN COURSE<\/strong>
Slow cook free range chicken breast, soft and juicy, leaks and aged Parmesan sauce, and crispy Parmesan tuile
DESSERT<\/strong>
Tatin apple pie, salted caramel, vanilla ice cream and Chantilly<\/p>\n\t\t\n<\/div>\n

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L'h\u00e9ritage<\/h2>\n\t\t\t\t\t

\u2192 From 2 to 20 people \u2022 From $220.00 \/ person

STARTER<\/strong>
Aged Comt\u00e9 Goug\u00e8re, Champagne Cream \u2014 delicate choux pastry enriched with aged Comt\u00e9, finished with silken Champagne cream
FIRST COURSE<\/strong>
Foie gras duo, one is seared and porto flambe with white grappes, the other served cold on a ginger bread toast with a seasonal fruit jam
MAIN COURSE<\/strong>
Beef Filet, truffle jus ,Truffled mash\u2014 tender roasted beef filet paired with a glossy truffle jus and truffle-scented potatoes pur\u00e9e
DESSERT<\/strong>
Dark chocolate molten cake, praline , Madagascar vanilla Chantilly<\/p>\n\t\t\n<\/div>\n

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La dolce vita<\/h2>\n\t\t\t\t\t

\u2192 From 2 to 10 people \u2022 From $185.00 \/ person

STARTER<\/strong>
Mushroom ravioli, truffle jus
FIRST COURSE<\/strong>
Acquerello Risotto with pine nuts Lemon, gamberi Tartar& Prosecco Emulsion
MAIN COURSE<\/strong>
Osoo bucco 2.0. The famous classic Italian stew just a bit modernized
DESSERT<\/strong>
Deconstructed Sicilian Cannolo: Tuile, Bronte Pistachio & Ricotta Cream, Fresh Fig Sorbet<\/p>\n\t\t\n<\/div>\n

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Paris bistro<\/h2>\n\t\t\t\t\t

\u2192 From 2 to 20 people \u2022 From $180.00 \/ person

STARTER<\/strong>
Rillettes de poulet fermier (free range chicken p\u00e2t\u00e9).- Slow-cooked pulled chicken folded with its own juices, served chilled with grilled baguette and cornichons
FIRST COURSE<\/strong>
Classic and amazing onions soupe and cheese toasted tartine
MAIN COURSE<\/strong>
Boeuf bourguignon - Beef Bourguignon Beef braised low and slow in red wine with pearl onions, mushrooms and smoked bacon, finished with a rich, glossy sauce served with creamy mash potatoes
DESSERT<\/strong>
Ile flottante with salted butter caramel - Floating Island Cloud-soft meringue poached in milk, floating on vanilla cr\u00e8me anglaise, finished with caramel and toasted almonds<\/p>\n\t\t\n<\/div>\n

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Sea, Sun and flavours<\/h2>\n\t\t\t\t\t

\u2192 From 2 to 10 people \u2022 From $185.00 \/ person

STARTER<\/strong>
Mussels and saffron shot
FIRST COURSE<\/strong>
Chorizo iberico Croquettes. Piquillos cream
MAIN COURSE<\/strong>
deboned rack of lamb a la proven\u00e7ale, parmesan polenta , traditional ratatouille
DESSERT<\/strong>The classic lemon meringue pie<\/p>\n\t\t\n<\/div>\n

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Seven moments - a dinner like a symphony<\/h2>\n\t\t\t\t\t

\u2192 From 2 to 10 people \u2022 From $260.00 \/ person

STARTER<\/strong>
Perfect egg. Egg slowly cooked for a perfect texture, mushroom and miso cream, crispy bitesDuck confit croquette, black truffle mayonnaise
FIRST COURSE<\/strong>
Twisted lobster bisque - lobster bisque with Thai influencesSeared Scallops, Caviar, Beurre Blanc \u2014 golden-seared scallops with beurre blanc and caviar
MAIN COURSE<\/strong>
Beef filet mignon, black truffle jus, sauteed mushrooms and celeriac and vanilla mousseline
DESSERT<\/strong>
Trou Normand - chilled Calvados shot served on top of a apple sorbet. The classic french palate cleaner between meal
Deconstructed twisted lemon pie, a take on the classic dessert<\/p>\n\t\t\n<\/div>\n

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A Benefit \/ Feature Gilbert\u2019s Menus I offer sample menus that are fully customizable, from refined French fine dining to Mediterranean comfort and Hudson Valley farm-to-table cooking. I tailor every course to your occasion, preferences, and the best seasonal produce available. Contact Us All about the sea \u2192 From 2 to 20 people \u2022 From […]<\/p>\n","protected":false},"author":1,"featured_media":28,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"footnotes":""},"class_list":["post-19","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/www.chef-gilbert.com\/index.php\/wp-json\/wp\/v2\/pages\/19","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chef-gilbert.com\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.chef-gilbert.com\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.chef-gilbert.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chef-gilbert.com\/index.php\/wp-json\/wp\/v2\/comments?post=19"}],"version-history":[{"count":22,"href":"https:\/\/www.chef-gilbert.com\/index.php\/wp-json\/wp\/v2\/pages\/19\/revisions"}],"predecessor-version":[{"id":196,"href":"https:\/\/www.chef-gilbert.com\/index.php\/wp-json\/wp\/v2\/pages\/19\/revisions\/196"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chef-gilbert.com\/index.php\/wp-json\/wp\/v2\/media\/28"}],"wp:attachment":[{"href":"https:\/\/www.chef-gilbert.com\/index.php\/wp-json\/wp\/v2\/media?parent=19"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}