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May 10, 2016

La Belle Assiette Guest Book – Reviews from February – April

Some of best reviews from our clients and their guests over the few weeks. Congratulations to the Chefs!

The La Belle Assiette Guest Book showcases some of the recent reviews left on chefs’ profiles during the past few months. Here is just a selection of what customers have to say about our talented chefs.

 

Nick Fisher

“We were celebrating triple birthdays in North Cornwall, and decided that a chef would be a great idea. It definitely fulfilled all our expectations, from initial contact with La Belle Assiette, to tweaking the menu with chef Nick, and finally, a gourmet meal prepared, cooked and served by Nick and Julie. Nick and Julie arrived in plenty of time, they prepared the meal and set the table while we enjoyed a glass of champagne. The dinner was first class, the starter of Dressed Crab Savoy, particularly memorable! As we had all done a Rick Stein’s cookery course the previous day, Nick had a lot to live up to, and he certainly did. Would definitely book him again and would have no hesitation in recommending him to others.” Linda

Kasia Samuels

“Great menu for our Valentine day plus able to cater separately a menu for our 5yo daughter. While it was strange someone else at home cooking fine food and drink, it gave a chance to relax and enjoy the moment with whole family. The food was amazing and cocktails had good kick. Well worth staying in for fine dining so no taxi home or mess :)” Aaron 

Elia Munoz Carulla

“Elia created a tapas menu for a dinner party to celebrate my wife’s birthday. Everything about the meal was brilliant, from appetisers to Iberic ham cut at the table, followed by waves of dishes all of fantastic quality. We had nothing to do but enjoy ourselves. We thought we might be too full to manage dessert, but Elia topped the evening off with a duo of crema catalana and Galician almond tart that were so good we had to polish them off. A fantastic evening with friends was made extra special by Elia’s brilliant menu and flawless execution.” Dave

Yann & Graham

“The team at la Belle Assiette were highly professional dealing with my complicated booking – thank you! Graham and Yann were really great. I must say I had very high expectations but they absolutely exceeded them. The menu was really well thought out, the food was delicious, the atmosphere gave a real sense of occasion, and they were so kind and polite that it was a real pleasure to have them with us for the event. And the kitchen was spotless afterwards!! I am already trying to find an excuse to book another meal ASAP, and I would highly recommend them to anyone.” Verity 

Philippe Roth

“Philippe is an amazing chef and above all a very genuine person! The menu we cooked required a lot of skills and we learned them all from Phillipe. He’s very patient and knows how to pass the knowledge. The dishes we learned to prepare were delicious and definitely we will try to make them again :) Overall the class was very enjoyable and I would highly recommend it!” Marina 

Loic le Pape

“Loic and his assistant arrived bang on time (much to my wife’s surprise as I had told her I was cooking a birthday meal for her and our guests) and set to work. We had an excellent evening because everybody enjoyed the food and the attentive service we received. The kitchen was left clean and tidy – and we never had to lift a finger!!” Ron

Daniele Cosaro

“I looked high and low for someone to do the cooking for my sister’s hen party. Daniele arrived two hours before with everything he needed, he was perfectly organised and an absolutely pleasure to have around on a very special evening. He brought a lovely second person to help him and they both proceeded to prepare the most astonishingly delicious meal for 12 people. Daniele catered perfectly for a vegetarian along with someone who was dairy and gluten free. Every guest was incredibly impressed by Daniele’s execution. Each plate was beautiful presented. I cannot praise Daniele enough! Everyone will be recommending him for their dinner parties going forward – we would be mad not to!” Laura

Congratulations to the chefs for all their brilliant work!

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