Helen McLeod
Entertain your friends at home with a delicious home cooked meal without any of the worry or work.
I will come to your home and provide a three course meal, including canapés, a glass of rose from our vineyard and coffee with chocolates, for groups of six or more. I only use fresh local ingredients and all the meat and eggs that I use are free range. The price is 40 Euros per person which includes service and clean up. The menus are samples, and I agree all menus with you as that you can have the meal that really suits your requirements. Please choose one menu for the whole group.
I can also provide meals for you to reheat and serve if you want more casual dining at 30 euros per person. Other options including special diets and wines, can be offered. For more details please contact me.
TO RESERVE HELEN
Please email her with the date you request, the name of your villa, and your menu selection.
+33 (O)6.09.22.14.96
helenmcleod@msn.com
Helen’s Menu
Spring Menus
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Menu One
- Artichokes with Aioli
- Duck with Balsamic Sauce, Green Beans and Roasted Potatoes
- Strawberry Shortcake
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Menu Two
- Gingered Prawns and Melon
- Navarin of Lamb, with New Potatoes
- Cherry Calfoutis
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Menu Three
- Roasted Asparagus, Jambon Cru and Parmesan
- Roast Pork with Sage and Caper Sauce, Boulanger Potatoes and Fennel
- Flourless Chocolate Cake with Raspberry Coulis and Creme Fraiche
Summer Menus
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Menu One
- Goats Cheese Custards with Confit Tomatoes
- Duck with Fig Sauce, Green Beans and Roasted Potatoes
- Apricot Frangipane Tart with Creme Fraiche
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Menu Two
- Gingered Prawns and Melon
- Lamb and Apricot Tagine , with Couscous and Salad
- Spiced Figs in Red Wine with Vanilla Ice Cream and Gingerbread
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Menu Three
- Grilled Artichoke Hearts and Green Bean Salad
- Seared Tuna with Roasted Vegetables and Olive Mash
- Divine Lemon Pots with Almond Biscuits
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Menu Four
- Roasted Red Peppers with Mozzarella
- Pork with Sage and Capers, Roasted Fennel and Mashed Potatoes
- Flourless Chocolate Cake with Raspberry Coulis
Fall Menus
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Menu One
- Goats Cheese Custards with Confit Tomatoes
- Duck with Fig Sauce, Green Beans and Roasted Potatoes
- Pear Frangipane Tart with Creme Fraiche
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Menu Two
- Wild Mushroom Crostini
- Lamb and Apricot Tagine , with Couscous and Salad
- Spiced Figs in Red Wine with Panna Cotta and Gingerbread
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Menu Three
- Roasted Pumpkin and Bacon Salad
- Chicken Supremes with Wild Mushroom Sauce, Green Beans and Potatoes
- Divine Lemon Pots with Almond Biscuits
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Menu Four
- Roasted Red Peppers with Mozzarella
- Pork with Sage and Capers, Roasted Fennel and Mashed Potatoes
- Flourless Chocolate Cake with Raspberry Coulis