Private Chef Loic Maury Laribiere

A French chef is a journey of passion, dedication, and artistry, deeply rooted in centuries of culinary tradition.

With over 20 years of experience in the art of French cuisine but not only , I have had the privilege to live in many countries such as Japan, Korea, Hong Kong, Shanghai and many more which gave me the skills to explore many food cultures.

I want to offer an exclusive culinary experience that brings the heart of France, or any parts of the world, directly to your table. Trained in the finest kitchens of Paris I combines traditional techniques with innovative twists, using only the freshest, locally sourced ingredients (imported from France) to create dishes that are both timeless and contemporary.

I am specializes in personalized, private dining experiences for discerning clients, whether for intimate dinners, lavish events, or tailored cooking lessons. Each menu is carefully curated to suit individual tastes, dietary requirements, and the ambiance of the occasion, with a focus on elevating every moment through exceptional food and impeccable service.

For me, cooking is...

cooking is simply JOY. been able to share this passion with people, make them discover new taste, new horizon, to create memories

I learned to cook at...

the learning process started with my grand parents for the French traditional Sunday lunch, they always shared they love for food, an heritage

A cooking secret...

using the best sourced sustainable products, be genuine, using only seasonal products & sharing my heritage

My menus

The joy of Christmas

STARTER

All inclusive

Norwegian WILD hand caught cherry wood smoked salmon Served with a Crème fraiche, honey & grain mustard dressing, warm blinis

Wagyu Beef Carpaccio served with a capers and citrus virgin sauce, aged parmesan cheese & garlic croutons

FIRST COURSE

All inclusive

Poached warm baby potatoes tossed in a grain mustard & walnut mayonnaise, smoked duck breast drizzled with walnut oil & glazed balsamic vinegar

Black winter truffle scramble egg, poached Bresse chicken hazelnut & toasted French baguette

Poached warm baby potatoes tossed in a grain mustard & walnut mayonnaise, smoked duck breast drizzled with walnut oil

MAIN COURSE

All inclusive

The traditional BIO French Bresse Turkey roasted

Cranberry sauce, Forest Mushrooms cream, bread & cinnamon sauce

Roasted Brussels sprouts, honey glazed carrot, cheese cauliflower

Roasted rosemary & garlic potatoes, Gravy mash potato, Roasted turnip with a twist

Pig blanket ( pork or beef version available )

DESSERT

All inclusive

The traditional Christmas Buche. ( flavor to be chosen)

An ode to Thailand's vibrant culture & cuisine

STARTER

All inclusive

TOM YAM GOONG: Shellfish Broth, Prawns, Lemongrass, Mushroom, Galangal, Chili, Lime Juice, Coriander

FIRST COURSE

All inclusive

PLAR GOONG YANG : Grilled deep dive Prawn Salad, Lemongrass, Kaffir Lime Leaves, Chili, Onion, Mint Leaves, Thai Chili Paste Dressing

SATE GAI: Grilled Marinated free range Chicken Sate, Coconut Milk, Lemongrass, Turmeric, Peanut Sauce

MAIN COURSE

All inclusive

PHAD SEE - EIW TALAY : Wok-Fried Flat Noodles, Prawns, chicken , Cuttlefish, Egg,Thai Broccoli, Shitake Mushroom, Oyster Sauce

DESSERT

Choose 1 dish

KHAO NIEW MA MUANG: Sweet Sticky Rice, Thai Sweet Mango, Coconut Syrup, Sesame Seeds

Italian French mediterranean 7 courses degustation menu

STARTER

All inclusive

Wam blinis, wild cherry smoked Atlantic salmon, grain Mustard, Alps honey & Isigny cream emulsion

Wild Hand caught Atlantic sea bass carpaccio, mixed garden herbs dressing & citrus dressing , espelette piment & pink peppercorn

FIRST COURSE

All inclusive

Homemade gnocchi, artichoke pesto, Jerusalem artichoke heart roasted in a sage & lemon butter sauce, roasted pine seed, mont saint Michel lamb

MAIN COURSE

All inclusive

Atlantic wild hand caught Royale sea bream mediterranean style, smoked vegetables ratatouille, Safran poached baby potatoes, tarragon butter sauce

Black Truffle risotto, Corn free range yellow Chicken & Forest mushroom smoked scarmorze

DESSERT

All inclusive

Corsica glazed French camembert, wild thyme, garlic infused toasted French baguette

Tahiti Vanilla Mille feuilles Vanila chantilly Vanilla meringue with a twist

The true essence of Italian gastronomy

STARTER

Choose 1 dish

Wild forest Mushrooms Risotto, poached organic chicken , glazed balsamic vinegar and fresh thyme

Jerusalem Artichoke & fresh Mediterranean deep dive prawns, citrus dressing with fresh herbs garden

Asparagus, gorgonzola, walnut & mint bruschetta, Italian dressing

FIRST COURSE

Choose 1 dish

Smoked Mozzarella di Buffala, Strawberry & roasted baby tomatoes, Aged Modena Vinegar & homemade pesto

Wild Hand caught Atlantic sea bass carpaccio, mixed garden herbs dressing & citrus dressing , espelette piment & pink peppercorn

Quinoa salad, Italian buffala mozzarella , mint& shallot cream, smoked olive oil dressing

The traditional Caesa salad.... my way

MAIN COURSE

Choose 1 dish

Conchiglionis Pasta, smoked Salmon & wild Scottish salmon, Dill and lemon emulsion

Black Truffle risotto, Corn free range yellow Chicken & Forest mushroom smoked scarmorze

Gnocchi a la Roma, fresh seasonal vegetables medley, baked wagyu beef meat balls in a riche basil & tomato cream sauce

Yellow corn feed chicken stuffed with smoked Italian cheese and bresaola, pesto gnocchi, parmesan cream sauce & seasonal vegetables

Sicilian wild hand caught sea bass Sicilian style, served with garlic and fresh hers crushed potato and my special focaccia bread

Fresh Rack of lamb served with a Lemon & basil homemade mash potato, lemon & capers butter sauce

DESSERT

Choose 1 dish

The traditional tiramisu.... my way

Caramel Mille Feuille drizzled with salted caramel, toffee candy, Chantilly

Chocolate Millefeuille Dark chocolate & cinnamon emulsion, Valrhona dark hot chocolate sauce

My childhood memorym the unique Pain Perdu

Indulge yourself to the true French ... with a twist

STARTER

Choose 1 dish

Wam blinis, wild cherry smoked Atlantic salmon, grain Mustard, Alps honey & Isigny cream emulsion

Foie Gras Mi Cuit, Shaved Valrhona Cacao nibs, toasted ginger bread ( 45 Aed extra charge )

Snail vol au vent, garlic & parsley infused cream, medley of forest mushrooms

Mediterranean wild tuna Niçoise salad.. my own way

FIRST COURSE

Choose 1 dish

Wild Hand caught Atlantic sea bass carpaccio, mixed garden herbs dressing & citrus dressing , espelette piment & pink peppercorn

Limousin beef carpaccio enhanced with walnut olive oil, 30 years old raspberry infused balsamic vinegar, Shaved 18 months old comte cheese

Honey glazed Pumpkin, Mont saint michel Lamb meatballs, corsica goat cheese & pumpkin emulsion

Homemade gnocchi, artichoke pesto, Jerusalem artichoke heart roasted in a sage & lemon butter sauce, roasted pine seed

MAIN COURSE

Choose 1 dish

Hand caught Mediterranean Royal seabream “Meunière” Style served with Rattes du Touquet Potatoes & organic ripe broccoli

Black truffle Risotto, wild forest mushrooms medley The famous Bresse chicken, shaved aged comte cheese, Porcini powder

48 hours smoked & braised beef, homemade Robuchon style mash potatoes grain mustard flavoured , wild forest mushrooms Cream, honey glazed peas & carrot

Wild hand caught mediterranean Seabream , homemade Robuchon style mash potatoes lemon & dill flavoured , fennel in 2 textures. orange butter sauce (Vegetarian )

Atlantic hand caught Seabass mediterranean style, fresh ratatouille, poached baby potatoes, Provence olive & tomato tapenade

DESSERT

Choose 1 dish

Chocolate Millefeuille Dark chocolate & cinnamon emulsion, Valrhona dark hot chocolate sauce

Tahiti Vanilla Mille feuilles Vanila chantilly Vanilla meringue

Caramel Mille Feuille drizzled with salted caramel, toffee candy, Chantilly

Famous tarte tatin.... my way

My childhood memorym the unique Pain Perdu