Private Chef Nico Guyon

Nicolas is a highly skilled private chef who brings a rich tapestry of culinary experiences to every event. With a solid foundation from a 4-year catering school in Le Mans, France, he has honed his craft through diverse roles, from French school catering to head chef positions in prestigious hotels. Nicolas's career includes notable tenures at celebrated establishments such as Le Pré Catelan in Paris and Mr. Cooper's House & Garden in Manchester. Known for his versatility, he excels in crafting exquisite dishes ranging from starters to desserts, each infused with his unique flair. His favorite creation—pan-fried scallops with fresh black ink linguini, asparagus, and a parmesan emulsion—showcases his passion for harmonious flavors and innovative techniques. Having cooked for celebrity chef Simon Rogan, Nicolas ensures a memorable dining experience tailored to the individual preferences and needs of his clientele

For me, cooking is...

Family, friends and memories

I learned to cook at...

Le Pré Catelan in Paris, Mr. Cooper's House & Garden in Manchester

A cooking secret...

Using the best ingredients

My menus

Italian Experience

STARTER

All inclusive

-The Caprese salad : Mozzarrela di bufala with beef tomato, topped with balsamic dressing and fresh basil

- The Arrancini : Arborio rice balls made with chesnut mushroom and confit onions, crispy leaves salad, Parma ham and garlic dressing

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

-The Saltimbucca : Cornfed chicken breast wrapped in parma ham, fresh penne rigate pasta, sun dried cherry tomato and baby spinach finished with creamy fresh basil sauce

-The Carbonara : Fresh spaghetti with diced pancetta and pecorino cheese, egg yolk and parmesan emulsion

DESSERT

All inclusive

-The tiramisu : Savoiadi biscuit soaked in coffee liquor, mascarpone cream and chocolate powder

-The Panacotta : Chunky hazelnut pieces with chocolate, whipped cream and strawberry tartar

French Fine Dining

STARTER

All inclusive

-The Saint-Jacques : Pan fried Scallops with poached egg and crunchy green asparagus, parmesan tuile and home made hollandaise sauce

-The Gratiner : Thick sliced bread with herby creme fraiche topped with goat cheese, green lettuce salad, crispy diced pancetta and sun dried cherry tomato, French vinaigrette

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

-The Duck a l’Orange : Duck breast with orange gastrique, “pommes tournees” cooked in butter, mushroom poeles with garlic and parsley, confit shallots and green beans

-The Mediterraneen : Pan fried seabass with crushed baby potatoes, courgette and fennel cooked in olive oil, tomato salsa verde

DESSERT

All inclusive

- The Brulée : Madagascar Vanilla pod and fresh raspberry crème brulee, topped with brown sugar and caramelized, sweet shortbread on the side

-The Choux : Profiteroles with vanilla ice cream, hot chocolate sauce topped with flaked almond

British Inspiration

STARTER

All inclusive

-The Piggy : Slowly confit pork belly in apple juice and thym, crunchy slaw with white cabbage, carrot and granny smith apple, watercress salad

-The Potted : Smoked and fresh salmon baked with shallot and chive, grilled bloomer bread and mix leaves salad, lemon mayonnaise

FIRST COURSE

All inclusive