Une Etoile à domicile

The concept

Discover the pleasure of a Chef and Pastry cook in your kitchen by confiding himthe organization of your private or business meals in any confidentiality or perfect you with a session of initiation.

So benefit from a personalized quality service including the elaboration of the menu, the shopping (only fresh products), the preparation, the decoration of your table, the service, the sommellerie, the dishes and if need be a service of rent.

You will have the possibility of evolving, according to your envy, from classic to gastronomic by organic, vegetarian or molecular menus or still of ordering your artistic parts in sugar.

And because the desire is a luxury, Damien GILLON elaborates your service according to your wishes; so, every menu is conceived to measure to adapt itself to the taste and the budget of each one.

The chef

From Bourgogne, Damien GILLON went all over the the "great houses" of Europe before settling down in the Luberon.

He made his classes in Marc Meneaux's kitchens, L' Espérance, (3 Macaroons Michelin), then after a passage in the wings of the Ministry of Defence in Paris, he flied away to England where he managed the confectionery of the famous Priory Hôtel in Bath (1 Macaroon Michelin).

Greedy for challenges and technicality, he joined Switzerland to acquire the mastery of the chocolate and discover the passion of sugar at the Gourmet (1 Macaroon Michelin) in Martigny.

Finally, he explored Provence of flavours by confirming his experiences at l’Hôtel de l’Europe in Avignon (1 macaroon Michelin) as pastry cook and cooker.

Today, he crosses the nice-smelling scrublands of the Luberon and makes you discover his art until your home …

A small foretaste of your dinner...

- Salted crumble goat and rosemary mousse, fig jam
- Cup of Granny Smith apple, lobster and dill
- Ice cream of fennel, truffle oil

Tatin apple / pear, vanilla from Reunion, escalope of fried foie gras

Ravioles of Saint Jacques and gambas, small vegetables with shellfish sauce

Granita flower of thyme, "farigoule" brandy

Lamb en croute, small cheese-topped dish and pulp of carrot and ginger

Dessert (according to your preference) :
- The Peach gateau : lemon verveine
- The Strawberry gateau : pistachio and amaretto
- Spangled Chocolate cake

Cup of accompaniment (according to your preference) :
- Cup cheese cake with spicy oranges
- Cup macaroon raspberry and rose mousse
- Ivory lime mousse, fresh raspberry and syrup tarragon
- The Tiramisu nougat, apricot jam