Fabrice is from the French-Alps where he enjoyed "terroir et tradition". After having spent 2 years working in a "Relais et Chateaux" in France, he moved to Geneva to work at Le Parc des Eaux-Vives, a 5* Hotel with 2 Michelin stars. After almost 3 years working in Geneva, he decided to cross the Channel. In 2006, his fi…... Fabrice is from the French-Alps where he enjoyed "terroir et tradition". After having spent 2 years working in a "Relais et Chateaux" in France, he moved to Geneva to work at Le Parc des Eaux-Vives, a 5* Hotel with 2 Michelin stars. After almost 3 years working in Geneva, he decided to cross the Channel. In 2006, his first steps in the UK began at The Slaughters Manor House, Gloucestershire. After 8 months at the Manor House he became familiar with the British traditions and flavours. Fabrice knew England was the place for him to continue his culinary adventure, London was calling his name. Fabrice has had the opportunity to work at some impressive establishments with well renowned chefs including Pascal Proyart at One-O-One in Knightsbridge and Adam Byatt at Trinity in Clapham Common. A couple of years ago, he has started to host dinners in different venues across London. Under the name of "Fab-Cuisine", he has received positive feedback and high recommendations from his "convives". He has had the privilege to cook for Kirstie Mary Allsopp at Maggie's Center. Meanwhile, he won a food challenge and he had the privilege to spend a week at The Hand and Flowers in Marlow, owned by the talented Tom Kerridge. Working with locals, he likes to keep contact and to visit his suppliers. "What is more important than to have a good relationship with your suppliers?" He said. He is just back in London after to have spent 3 months in a 3AA rosettes kitchen to improve his skills and to bring you some fresh recette ideas. Read all Hide
London SW18, United Kingdom +30 km
English, Français
Cooking class, Brunch, Gastronomic, French, British, Burgers
The Chef in 6 questions & answers...STARTER : Scottish salmon scotch egg, spinach and lemon grass sauce, Wild garlic soup, Granny Smith and edible flower / MAIN COURSE : Saddle of lamb Wellington, Jersey Royal, English asparagus, smoked confit garlic purée, salsa verde / DES… Read more
Service description
The chef brings all ingredients, prepares the meal in your kitchen, serves each dish, and does the washing up before leaving
Starter
Scottish salmon scotch egg, spinach and lemon grass sauce
Or
Wild garlic soup, Granny Smith and edible flower
Main course
Saddle of lamb Wellington, Jersey Royal, English asparagus, smoked confit garlic purée, salsa verde
Dessert
Chocolate tart case with a caramel ganache, salted caramel ice cream
STARTER : Asparagus Vichyssoise and crispy quail's egg, Ham hock terrine, béarnaise butter, toast / MAIN COURSE : Pan roast cod with squid ink risotto, radishes and pickled cucumber / DESSERT : Rhubarb trifle Read more
Service description
The chef brings all ingredients, prepares the meal in your kitchen, serves each dish, and does the washing up before leaving
Starter
Asparagus Vichyssoise and crispy quail's egg
Ham hock terrine, béarnaise butter, toast
Main course
Pan roast cod with squid ink risotto, radishes and pickled cucumber
Dessert
Rhubarb trifle
STARTER : Wild garlic soup with crispy bacon, Mussels marinière, "Asahi" bech, bread loaf / MAIN COURSE : Lamb chilli, toasted rice foam topping with dehydrated black olives and garlic flakes / DESSERT : Verrine of coconut and mango Read more
Service description
The chef brings all ingredients, prepares the meal in your kitchen, serves each dish, and does the washing up before leaving
Starter
Wild garlic soup with crispy bacon
Mussels marinière, "Asahi" bech, bread loaf
Main course
Lamb chilli, toasted rice foam topping with dehydrated black olives and garlic flakes
Dessert
Verrine of coconut and mango
APPETISER : Truffled Popcorn / STARTER : Confit of wild trout with peas á la Francaise / MAIN COURSE : "Royal Alpin" burger with rosti (slow cooked brisket and suet patty with a braised portobello mushroom, pickles and tarti sauce) / DESSE… Read more
Service description
The chef brings all ingredients, prepares the meal in your kitchen, serves each dish, and does the washing up before leaving
Appetiser
Truffled Popcorn
Starter
Confit of wild trout with peas á la Francaise
Main course
"Royal Alpin" burger with rosti (slow cooked brisket and suet patty with a braised portobello mushroom, pickles and tarti sauce)
Dessert
Mont Blanc (Meringue, whipped cream, glazed chestnut and chestnut cream)
STARTER : Pumpkin soup, chestnut chantilly / MAIN COURSE : Venison bourguignon, mushrooms tagliatelle, tarragon butter / CHEESE : Comte, figs, crackers / DESSERT : Apple and quince crumble, clotted cream Read more
Service description
The chef brings all ingredients, prepares the meal in your kitchen, serves each dish, and does the washing up before leaving
Starter
Pumpkin soup, chestnut chantilly
Main course
Venison bourguignon, mushrooms tagliatelle, tarragon butter
Cheese
Comte, figs, crackers
Dessert
Apple and quince crumble, clotted cream
STARTER : Jerusalem artichoke soup, thyme chantilly, Burrata, steam broccoli, pickled pomegranate / MAIN COURSE : Venison casserole, crushed parsnips, curly kale, blackberry / DESSERT : Apple and cinnamon crumble, vanilla ice cream Read more
Service description
The chef brings all ingredients, prepares the meal in your kitchen, serves each dish, and does the washing up before leaving
Starter
Jerusalem artichoke soup, thyme chantilly
Burrata, steam broccoli, pickled pomegranate
Main course
Venison casserole, crushed parsnips, curly kale, blackberry
Dessert
Apple and cinnamon crumble, vanilla ice cream
STARTER : Burrata, spiced delica pumpkin, crostini, Tendersteam broccoli, soy dressing, toasted cashew, Smoked salmon, pickled cucumber, crème fraîche / MAIN COURSE : Marinated roast leg of goat, couscous, caponata / DESSERT : Chocolate fo… Read more
Service description
The chef brings all ingredients, prepares the meal in your kitchen, serves each dish, and does the washing up before leaving
Starter
Burrata, spiced delica pumpkin, crostini
Tendersteam broccoli, soy dressing, toasted cashew
Smoked salmon, pickled cucumber, crème fraîche
Main course
Marinated roast leg of goat, couscous, caponata
Dessert
Chocolate fondant, salted caramel ice cream
STARTER : Burrata, spiced delica pumpkin, crostini, Tendersteam broccoli, soy dressing, toasted cashew, Smoked salmon, pickled cucumber, crème fraîche / MAIN COURSE : Marinated roast leg of goat, couscous, caponata / DESSERT : Chocolate fo… Read more
Service description
The chef brings all ingredients, prepares the meal in your kitchen, serves each dish, and does the washing up before leaving
Starter
Burrata, spiced delica pumpkin, crostini
Tendersteam broccoli, soy dressing, toasted cashew
Smoked salmon, pickled cucumber, crème fraîche
Main course
Marinated roast leg of goat, couscous, caponata
Dessert
Chocolate fondant, salted caramel ice cream
STARTER : Cucumber gazpacho, almond cream, pickled raisins / MAIN COURSE : Ballotine of chicken, Rösti, Curly kale, Rosemary jus - A side of Mac & Tartiflette cheese / DESSERT : Chocolate cremosa, Honeycomb / EXTRA : A shot of a Swiss gin Read more
Service description
The chef brings all ingredients, prepares the meal in your kitchen, serves each dish, and does the washing up before leaving
Starter
Cucumber gazpacho, almond cream, pickled raisins
Main course
Ballotine of chicken, Rösti, Curly kale, Rosemary jus - A side of Mac & Tartiflette cheese
Dessert
Chocolate cremosa, Honeycomb
Extra
A shot of a Swiss gin
STARTER : Spiced delica squash, burrata, anchovies / MAIN COURSE : Salt baked bass, fennel, datterini tomatoes, Jerusalem artichoke / CHEESE : Gorgonzola, figs soaked in port / DESSERT : Chocolate cremosa, hazelnut ice cream Read more
Service description
The chef brings all ingredients, prepares the meal in your kitchen, serves each dish, and does the washing up before leaving
Starter
Spiced delica squash, burrata, anchovies
Main course
Salt baked bass, fennel, datterini tomatoes, Jerusalem artichoke
Cheese
Gorgonzola, figs soaked in port
Dessert
Chocolate cremosa, hazelnut ice cream
CANAPÉS : Glazed chicken skewers, Burrata, black olives crumb, basil / APPETISER : Petit farci / STARTER : Tuna, crab salad, gazpacho / MAIN COURSE : Rack of lamb, pomme rissolée, rocket and datterini tomatoes salad / EXTRA : Lemon granita… Read more
Service description
The chef brings all ingredients, prepares the meal in your kitchen, serves each dish, and does the washing up before leaving
Canapés
Glazed chicken skewers
Burrata, black olives crumb, basil
Appetiser
Petit farci
Starter
Tuna, crab salad, gazpacho
Main course
Rack of lamb, pomme rissolée, rocket and datterini tomatoes salad
Extra
Lemon granita and limoncello
Dessert
Strawberry soufflés
STARTER : Burrata, Datterini tomatoes, Basil / FIRST COURSE : Warm prawns, Aioli / MAIN COURSE : Vitello tonnato with a side of broccoli, green beans and butternut squash / EXTRA : Limoncello granita / DESSERT : Tiramisù Read more
Service description
The chef brings all ingredients, prepares the meal in your kitchen, serves each dish, and does the washing up before leaving
Starter
Burrata, Datterini tomatoes, Basil
First Course
Warm prawns, Aioli
Main course
Vitello tonnato with a side of broccoli, green beans and butternut squash
Extra
Limoncello granita
Dessert
Tiramisù
STARTER : Salmon cured in gin, cucumber spaghetti, lemon purée / STARTER : Crab cake, tarragon mayonnaise / MAIN COURSE : Baked goat's cheese, ratatouille, tomato fondue / EXTRA : Gin & tonic granita / DESSERT : Lemon and lime cheesecake p… Read more
Service description
The chef brings all ingredients, prepares the meal in your kitchen, serves each dish, and does the washing up before leaving
Starter
Salmon cured in gin, cucumber spaghetti, lemon purée
Starter
Crab cake, tarragon mayonnaise
Main course
Baked goat's cheese, ratatouille, tomato fondue
Extra
Gin & tonic granita
Dessert
Lemon and lime cheesecake pairing with a shot of gin
The caterer cancelled this booking 4 days before the event. This is an automated message.
Chef Fabrice cooked us a fabulous surprise birthday dinner.
Great dinner, everything went according to plan.
Fantastic experience for our wedding anniversary.
Fab the chef was prompt, friendly, and the ultimate professional.
Food was amazing and the kitchen was left absolutely spotless (he even packaged up and stored out leftovers in the fridge for us).
Great evening. Fabrics cooked us a wonderful meal catering for both vegetarian and non vegetarian. The hazelnut pesto was amazing.
We really enjoyed our first La Belle Assiette dinner with our family for my mother's birthday. I will definitely use the service again.
Fabrice was very communicative before the event and provided a good service on the night. It would have been good for him to explain each dish in a bit more detail and his timing wasn't as slick as it could have been.
Fabrice is a brilliant chef. He clearly knows his way around flavour combinations and has quite a few tricks up his sleeve, which definitely impressed. The presentation of his dishes was beautiful, simple, creative and elegant. He really impressed all the guests with his food and his kind and charming personality. He was a delight to have in the house and left the kitchen spotless. Would highly recommend him without hesitation!
Modern with true values
Lamb shoulder braised in balsamic vinegar, with creamy mash, confit garlic, sautéed kale.
Lamb: because of its texture, delicate flavour, fat and its combinations with classic ingredients.
Beetroots: when pickled, your dish will take another dimension.
Honey: because of its cooking characteristic and subtle perfume.
To bring a new culinary experience to foodies and to make them feel special.
Kew on a plate with Raymond Blanc
Phil Howard
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