France, as we know it, brags a culinary heritage to be proud of, and still to this day it’s a guaranteed foodie hotspot, adored by even the most discerning of gourmet connoisseurs. So when you’re met by a French chef in Jersey, and one that boasts a top-notch resumé at that, you know you’re in safe hands.
Cooking DFrance, the brainchild of David Lagardere, is the result of years of culinary experience and a passion for good food. His wide range of no-rush recipes prove ideal for outdoor catering soirees, such as weddings, charity events, birthday parties and BBQs.
So when did his love for food evolve into his very own, successful business? Three years of training in the southwest of France gave him all the tools he needed to move to Paris – preparing fine cuisine for the 4* Lotti Hotel, Hotel Nikko accommodating up to 1200 people and Les Celebrités – an a la carte Michelin Star establishment catering to 40 – 60 people a go.
His next port of call, the UK. Cooking his way to the top, David made a name for himself at the prestigious Dorchester Hotel in Park Lane, a fabrication of 100 chefs and seven kitchens! Wanting to stay at the top, David took a post at the Manoir aux Quat’Saisons – headed by Mr Raymond Blanc himself.
Jersey called in the summer of 1997 and has been a home to David’s culinary craft ever since. From the L’Horizon to the Grand Hotel and Bonetti to Bistro Central, this is a chef that has seen his fair share of kitchens on the island, no doubt leaving his mark on each.
“Wanting to stay at the top, David took a post at the Manoir aux quat’saisons – headed by Mr Raymond Blanc himself”
After a short stint partnering up with a friend, supplying fine cheeses and French produce to a handful of restaurants scattered around the island, David left his post at La Bonne Bouffe and went back to the kitchen – and Cooking DFrance was born.
Catering to a variety of events, and with a prize dish of flavoursome paella said to serve up to 65 people, as well as numerous finger buffet options, canapés and three and four course lunches, Cooking DFrance prides itself on catering to any occasion.
So how do you go about booking? For finger buffets and corporate dos, simply call David a few days in advance; you’ll then receive a list of menus to choose from, all housing a variety of taste-tantalising delights. So far, David’s many events have accommodated up to 80-100 people, but he can cater to an impressive 200 people for a sit down affair, and up to 300 for canapés and fingers buffets.
Weddings require two or three consultations. David feels that in order to offer a superior service, a face-to-face meeting is a must. Catering to 80-100 people in one serving and offering a sample menu in advance, an exceptional service is guaranteed. And that’s not all – Cooking DFrance boast to provide all the trimmings too – from platters and glasses to cutlery and napkins, everything is taken care of.
With a list of versatile dish options, many of which can be tweaked to the client’s specific specifications, mixing up the menu is entirely acceptable. And of course, David is intent on sourcing local produce. With flavour profiles and food pairing suggestions, clients need not worry about distinguishing their Sauvignons from their Chardonnays – each dish comes with a recommended grape to suit.
Whether you’re planning a marquee party, a wedding, a corporate event or a simple social gathering, you can rest assured Cooking DFrance will cook up a storm!
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