Chef Romuald Brunelle

Chef At Home in London

With over 30 illustrious years in the culinary world, Chef Romuald has honed his craft as Executive Head Chef in the kitchens of several Michelin-starred establishments, prestigious hotels, and renowned restaurants in London and Surrey.

Chef Romuald’s foundation in classical French cuisine has served as the cornerstone of his career. But what truly sets Chef Romuald apart is not just his culinary expertise; it’s his genuine passion for infusing joy into the lives of his clients. Beyond his culinary talents, Chef Romuald is renowned for his infectious sense of humor, which adds a touch of warmth and laughter to every dining occasion.

Chef Romuald aspires to not only delight your palate but also to create an ambiance that fosters connection, celebration, and unforgettable memories.

For me, cooking is...

As a master of French gastronomy, I bring the elegance and precision of this esteemed tradition to every plate I create.

I learned to cook at...

My culinary voyage began at the tender age of 15 when I embarked on my formal training at a prestigious French culinary school.

A cooking secret...

I believe that a well-prepared meal is a work of art that brings people together and sparks moments of happiness.

My menus

Italian/Mediterranean - Indulge

STARTER

Choose 1 dish

Beetroot cured salmon gravlax with horseradish sour cream

Mini olive tapenade bruschetta (vegetarian)

Cauliflower velouté with cauliflower tips (vegetarian)

FIRST COURSE

Choose 1 dish

Home-made ricotta and spinach tortellini with rosemary butter sauce (vegetarian)

Peppered beef carpaccio with rocket and parmesan

Risotto primavera with wild rocket (vegetarian)

Ceviche of wild sea bass with citrus dressing

MAIN COURSE

Choose 1 dish

Pan fried salmon fillet with beetroot fettuccine and herb dressing

Rack of lamb with dauphinoise potato and red wine jus

Spinach and feta ravioli with asparagus cream (vegetarian)

Oven baked cod fillet with beurre blanc sauce

DESSERT

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Modern tiramisu with chocolate shards

Mille feuille with raspberry and fruit coulis

White chocolate delice with fruit coulis

Poached pear in red wine and cinnamon

Delice d'Hiver

STARTER

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Cauliflower veloute, cauliflower tips

Spring onion risotto, chilled avocado puree, parmesan tuile

Mini olive tapenade bruschetta

FIRST COURSE

Choose 1 dish

MAIN COURSE

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Parsnip and carrot wellington served with a spinach cream and fondant potato (vegan)

Home-made wild mushroom ravioli topped with chive white wine sauce

Home-made wild mushroom ravioli with chive white wine sauce (vegetarian)

DESSERT

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Poached winter fruits with berry compote and granola

Poached winter fruits with berry compote and granola (vegetarian)

Poached winter fruits with berry compote and honey roasted granola

Italian/Mediterranean - Basic

STARTER

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Arancini of butternut squash, goat’s cheese, butternut squash purée and rocket leaves (vegetarian)

FIRST COURSE

All inclusive

Heritage tomatoes with buratta, basil oil and smoked sea salt

MAIN COURSE

Choose 1 dish

Spinach and feta ravioli with sautéed spinach, caramelised feta and asparagus cream (vegetarian)

Parsnip and carrot wellington served with a spinach cream and fondant potato (vegetarian)

Pan fried chicken supreme served with fondant potato, braised chicory and carrot puree

DESSERT

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Apple and pear crumble with custard and sugar work

Cinnamon pannacotta covered with fruit gel, ginger meringues and fresh fruit

Poached pear in red wine

Printemps a Paris

STARTER

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Wild mushroom risotto served with parmesan crisp and white truffle oil

Chicken and leek ballantine served with red onion chutney, rosemary crisp and herb oil

Duo of cured salmon, beetroot gravalax and wood smoked salmon served with lime dressing and beetroot texture

FIRST COURSE

All inclusive

MAIN COURSE

Choose 1 dish

Pan seared black peppered duck breast served with wild garlic mash potato, honey roasted carrots, pickled shallots, star anise carrot puree

Slow cooked beef filet served with thyme fondant potato, glazed shallot, grilled mushroom, pea puree and red wine jus

Pan fried salmon fillet served with pickled vegetables, pressed cucumber, cauliflower puree and beurre nantais

DESSERT

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Fresh fruit tart with creme patissiere served with mango coulis and vanilla bean cream

Choux a la creme with nougatine and chocolate sauce

Creme brulee served with shortbread biscuit

Fusion/Surprise - Exclusive

STARTER

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Duo of cured salmon with beetroot textures

Cauliflower velouté shot with truffle foam (vegetarian)

FIRST COURSE

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Carpaccio of beetroot with goat cheese curd and rocket pesto (vegetarian)

Risotto primavera with green vegetables (vegetarian)

King prawn cocktail with rosemary sauce and smoked paprika

MAIN COURSE

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Slow cooked beef filet with chips and pea purée

Rack of lamb with dauphinoise potato and carrot gel

DESSERT

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Raspberry mousse apple surprise with chocolate soil and gold dust

White chocolate delice with fruit coulis

Dark chocolate fondant with salted caramel

Italian delight

STARTER

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Mini goat cheese crostini

Mini olive tapenade bruschetta

FIRST COURSE

Choose 1 dish

Risotto primavera cooked with green vegetables, parmesan and wild rocket leaves

Traditional bruschetta with olive tapenade, roasted pepper coulis and leaves

Home-made ricotta and spinach tortellini served with rosemary butter sauce and chive tips

MAIN COURSE

Choose 1 dish

Home-made wild mushroom ravioli topped with chive white wine sauce

Pan seared salmon fillet served with beetroot fettuccine, braised fennel and herb dressing

Pan seared wild sea bass with braised fennel and citrus dressing

DESSERT

Choose 1 dish

Modern tiramisu served with coffee bean cream and chocolate shards

Cinnamon pannacotta covered with fruit gel, ginger meringues and fresh fruit

Chocolate surprise served with chocolate soil and sugar craft

Local - Exclusive

STARTER

Choose 1 dish

Chicken and baby leek ballantine with caramelised red onion chutney and rosemary croute

Cauliflower velouté shot with white truffle foam (vegetarian)

Beetroot cured salmon gravlax with horseradish sour cream

Duo of cured salmon (beetroot gravlax and wood smoked) with beetroot textures

FIRST COURSE

Choose 1 dish

Pan seared scallops with smoked beetroot dust and poppy seeds

Carpaccio of beetroot with whipped goat cheese and granola dust (vegetarian)

Ceviche of wild sea bass marinated in citrus fruits and pomegranate

Risotto primavera with wild rocket (vegetarian)

MAIN COURSE

Choose 1 dish

Slow cooked beef filet with thyme fondant potato, pea purée and red wine jus

Rack of lamb with dauphinoise potato, coral tuile and red wine jus

Pan seared wild sea bass with braised fennel and citrus dressing

Parsnip and carrot wellington with spinach cream and fondant potato (vegetarian)

DESSERT

Choose 1 dish

Dark chocolate fondant with salted caramel and vanilla bean cream

Mille feuille with raspberry coulis and caramelised almonds

Poached pear in red wine and cinnamon with sable biscuit

White chocolate delice with fruit coulis and orange cream

Italian/Mediterranean - Exclusive

STARTER

Choose 1 dish

Ballantine of salmon wrapped in herbs with lime dressing

Arancini of butternut squash and goat cheese (vegetarian)

Cauliflower velouté shot with white truffle foam (vegetarian)

Beetroot cured salmon gravlax with horseradish cream

FIRST COURSE

Choose 1 dish

Pan seared scallops with cauliflower purée and sauce vierge

Carpaccio of beetroot with goat cheese curd and rocket pesto (vegetarian)

Ceviche of wild sea bass with blood orange and dill

Risotto primavera with green vegetables and parmesan (vegetarian)

Home-made ricotta and spinach tortellini served with rosemary butter sauce and chive tips

MAIN COURSE

Choose 1 dish

Pan seared wild sea bass with braised fennel and citrus dressing

Rack of lamb with dauphinoise potato, carrot gel and red wine jus

Slow cooked beef filet with thyme fondant potato and red wine jus

DESSERT

Choose 1 dish

White chocolate delice with orange cream and sugar work

Mille feuille with raspberry and caramelised almonds

Tarte tatin with vanilla ice cream

Chocolate marquise with vanilla cream and chocolate sauce

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Chef Romuald's reviews

4.53

•

51 services

Fantastic experience! We would definitely recommend... an incredible relaxing evening and the food was delicious. Exactly what we wanted. Thank you so much!

We hosted a summer al fresco lunch, and Chef Romuald served us with some incredible dishes. Very easy to communicate with, and a lovely presence in the home. Our guests were all blown away.

Delicious food, hassle free, really lovely guy, would definitely book him again.

Chef Romauld made this such a fun experience for us. We were doing a murder mystery party over dinner and the two went together seamlessly!! The food and presentation were exceptional and all my friends said they’d like to work with him again!! Highly recommend, thank you for everything!!!

I booked Romuald for a small family birthday dinner. He was punctual and well prepared and brought a great warmth to our evening, taking us through the dishes and his 30+ years of cooking experience. His cooking was delicious and delivered with a great read of the cadence of our conversation and eating pace - the scallops were served warm and the seabass skin crispy. We will definitely book again and would highly recommend

We hired Romuald to prepare a three‑course dinner for a 30th birthday celebration, and the experience exceeded all expectations. From the outset, everything was organised professionally and with great attention to detail. On the night, the food was beautifully presented, thoughtfully planned, and absolutely delicious. Each course was timed perfectly and catered effortlessly for a group of 11, which is no small achievement in our kitchen . The menu felt special and indulgent without being fussy, and there was something for everyone to enjoy. Everyone commented repeatedly on the quality of the food and how beautifully it was presented. The chef was calm, friendly, and discreet, allowing us to enjoy the celebration without any stress. The kitchen was left spotless, which was an added bonus at the end of the night. I would highly recommend this chef for any special occasion and would not hesitate to book again.

We had a fantastic experience with Chef Romuald Brunelle, he exceeded expectations and truly took all the hassle away from hosting a large group. We would certainly do again!

Romuald created a very memorable meal for 12 of us for our friend's hen do. He was very communicative beforehand and able to accommodate all of our dietary requirements. He also suggested wine pairings. He was fun and gave a great overview of the food as he served it. We all had a fantastic evening and we would all recommend Romuald :-)

A Super evening to celebrate my husbands 60th. The food was so lovely . Chef Ramuald was so engaging and funny he was full of energy as soon as he arrived. I would recommend him to anyone who needs a Chef. The wine paring was spot on too.

Romuald was excellent, he was proactive and accommodating taking time to speak to me to ensure that he had all the details he needed for the evening. Romuald was very good at communication alleviating any worries and answering my questions, the food was presented beautifully and most importantly tasted delicious, all the guest were delighted with their plates and everyone commented on how good the food was. We had a fantastic and memorable evening, I highly recommend Chef Romuald to cater for your event!

Amazing chef. Great food.

Romuald was simply fantastic! We hired him to cook a 3-course dinner for 8 adults one evening at a holiday home we were staying in. From the very beginning his communication was brilliant, he was very responsive. He was incredibly flexible when planning the menu, he came up with some fantastic ideas for dishes that we would have never thought of and also did an absolutely brilliant job of catering for one in our party who has restrictive dietary requirements. On the evening of the meal Romuald as well as preparing the amazing dishes he also served both our food and wine too with a great sense of humour as well. Given the opportunity we would not hesitate to have Romuald cater for us again!

Superb service and great evening. Romuald was fabulous.. both the food he prepared and his engagement with us throughout the dinner. Made my wife’s birthday very special indeed.

Romuald was great!