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Mikael has created an Exclusive selection of bespoke menus to suit the most discerning palates. Mikael born in Brittany from a traditional French family cooking background, inheriting his passion for food from his grand-mother a Head Chef for over 40 years & his grand-father the local baker. Mikael has over 25 years e...... Mikael has created an Exclusive selection of bespoke menus to suit the most discerning palates. Mikael born in Brittany from a traditional French family cooking background, inheriting his passion for food from his grand-mother a Head Chef for over 40 years & his grand-father the local baker. Mikael has over 25 years experience in the catering industry world-wide. Classically trained in Some of France best restaurants (Michelin start Le Goyen, Le Fouquet's Paris, Relais Bernard L'Oiseau) Mikael's Career span from Head Chef for Michelin star establishment to Director of Food and Beverage for some of Britain best Restaurants. Established in Devon since 2005 Mikael has a gained an uncompromising reputation for the finest French Cuisine in the South West. During his career he has cooked for celebrities including, Sir Roger Moore, Phil Colins, Luciano Pavarotti, Sophie Marceau, David Arnold, Stephen Hawking, as well as various Head of States, Margaret Thatcher, Bill Clinton, Jacques Chirac. Read all Hide
Exeter, United Kingdom +70 km
English, Français, Español
Cooking class, Molecular, Gastronomic, Family, French, BritishThe Chef in 4 questions & answers...
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STARTER : French onion soup & Cheese crouton (v), Oriental Duck Salad Sesame dressing, Balsamic Mushroom Crostini Rocket Pesto (v), Garlic Prawn Risotto / MAIN COURSE : Braised Rump of Devon Lamb, Lavender Carrots Red Wine Jus, Free rang...... Read more
The chef brings all ingredients, prepares the meal in your kitchen, serves each dish, and does the washing up before leaving
French onion soup & Cheese crouton (v)
Oriental Duck Salad Sesame dressing
Balsamic Mushroom Crostini Rocket Pesto (v)
Garlic Prawn Risotto
Braised Rump of Devon Lamb, Lavender Carrots Red Wine Jus
Free range Chicken “En Croute”, Petit Legumes Sauce Bordelaise
Herb Crusted Fillet of Cod, Mediterranean Vegetables & Sun Dried Tomato Dressing
Baked Vegetables Wellington Balsamic Glaze (
Apple Tart Tatin Crème Anglaise
Raspberry Cheesecake Redberry Coulis
Chocolate & Orange Mousse Biscuit Sand
Rum & Expresso Parfait Chocolate Chard
TO START : Somerset Pork Pie, Apple & Raisin Chutney, Mini Beef Pasty, Devon Red Sirloin in Yorkshire with Creamed Horseradish, Smoked Salmon Sausage Roll / TO FOLLOW : Tempura Seabass Goujon & Bearnaise, Beef & Venison Slider in a Sweet...... Read more
The chef brings all ingredients, prepares the meal in your kitchen, serves each dish, and does the washing up before leaving
Somerset Pork Pie, Apple & Raisin Chutney
Mini Beef Pasty
Devon Red Sirloin in Yorkshire with Creamed Horseradish
Smoked Salmon Sausage Roll
Tempura Seabass Goujon & Bearnaise
Beef & Venison Slider in a Sweet Brioche Bun, Pomme Allumettes
Hazelnut Praline & Chocolate Brownies
To Wash it Down
Tea & Coffee
A bottle of Local Devon Cider Or Real Ale
STARTER : Truffle & Celeriac Soup, Panfried hand dive scallops on Truffle mash & Vanilla veloute , Feta Cheese, Roasted Walnut & Poached Pear Salad With Apple cider Vinaigrette , Hot Smoked Salmon Fillet & citrus reduction / MAIN COURSE...... Read more
Truffle & Celeriac Soup
Panfried hand dive scallops on Truffle mash & Vanilla veloute
Feta Cheese, Roasted Walnut & Poached Pear Salad With Apple cider Vinaigrette
Hot Smoked Salmon Fillet & citrus reduction
Medallions of Somerset Pork With a Wholegrain Mustard Sauce
Fillet of beef with a Shallot & Red Wine Jus
Line Caught Seabass En Pappillotte
Ballotine of Chicken Barley Risotto Heritage Vegetables & Chasseur sauce
Chocolate Assiette a selection of mini chocolates desserts
Steamed Chocolate Fondant & Vanilla Chantilly
Individual Redberry Cheesecake
Tartelette aux fruits
STARTER : Roasted Tomato & Basil Soup, Liver parfait, Caramelised Onions & Toasted Brioche, Oak Smoked Salmon & Dill Oil & Home Baked Black Bread, Thin Goat cheese, cherry tomatoes & rosemary Tatin / MAIN COURSE : Boeuf Bourguignon en C...... Read more
Roasted Tomato & Basil Soup
Liver parfait, Caramelised Onions & Toasted Brioche
Oak Smoked Salmon & Dill Oil & Home Baked Black Bread
Thin Goat cheese, cherry tomatoes & rosemary Tatin
Boeuf Bourguignon en Cocotte & legumes du jour
Escalope of West Country Chicken, Roasted Baby Root Vegetables With A Chardonnais Sauce
Baked Fillet of Salmon, Green Beans and Courgettes Fagot With Creamed Lemon Sauce
Chocolate Torte & Chantilly Cream
Warm Baked Almond & Pear Tart
Lemon & Lime Cheesecake
STARTER : Roasted Butternut Squash & Basil Soup, Liver Parfait Toasted Brioche & Onion Marmalade, Feta Cheese, roasted walnnut & poached pear, Home Smoked Loach Duart Salmon & Citrus reduction / MAIN COURSE : Braised Shoulder of Lamd & w...... Read more
Roasted Butternut Squash & Basil Soup
Liver Parfait Toasted Brioche & Onion Marmalade
Feta Cheese, roasted walnnut & poached pear
Home Smoked Loach Duart Salmon & Citrus reduction
Braised Shoulder of Lamd & winter Mash
Smoked British Turkey , Roasted Chestnuts With Port & Cranberry Reduction
Roasted Devon Beef Topside Yorkshire Pudding, Roast Gravy & Horseradish Potatoes
Poached Salmon & Asparagus Lemon Hollandaise
Wild Mushrooms & Squash Risotto Balsamic Reduction
Cinnamon & Winter Spice Apple Tarte & Creme Chantilly
Orange & Belgian Chocolate Mousse
Home Made Christmas Cake & Brandy Syrup
Cheese Platter Mixed leaves, Relish & Crackers
Mince pies & Seasonal Chocolates
CANAPÉS : Complemtary Selection of 3 Canapes Du Chef / STARTER : Warm Salad of Pigeon & Frisee With Red Wine & Walnut Dressing, Seasonal Mushroom & Game Comsome, Wild Boar Terrine & Fig Relish , Seared Foie Gras on Buckwheat pancakes ...... Read more
Complemtary Selection of 3 Canapes Du Chef
Warm Salad of Pigeon & Frisee With Red Wine & Walnut Dressing
Seasonal Mushroom & Game Comsome
Wild Boar Terrine & Fig Relish
Seared Foie Gras on Buckwheat pancakes & Port glaze
Grilled Exmoor Venison with a Chocolate & Wild Winter Berry Reduction
Two Moors Game Pie Slow cooked Mixed seasonal Game in a rich red wine sauce
West country Rump of Lamb , Rosemary Garden Vegetables & caramelised Garlic sauce
Poached Oakmoor Trout & Puy Lentils Brown Butter Sauce
Steamed Chocolate Fondant with Madagascar Vanilla Ice-cream
Home made lavender Creme brulee
Lemon Tart & Raspberry Coulis
Iced Hazelnut Nougat & Raspberry Liquor Glaze
Selection of delicate Petit fours & Macaron
CANAPES : Oysters In Champagne Batter, Crab Arrancini, Goat Curd & Beetroot Spoon / AMUSE BOUCHE : Lyme Bay Lobster Bisque / STARTER : Hand Dive Scallops & Roasted Seafood Cream / MAIN COURSE : "Filet De Boeuf en Croute" to Share, Herita...... Read more
Oysters In Champagne Batter, Crab Arrancini, Goat Curd & Beetroot Spoon
Lyme Bay Lobster Bisque
Hand Dive Scallops & Roasted Seafood Cream
"Filet De Boeuf en Croute" to Share, Heritage Vegetables, Potato Mille-Feuilles, Medoc & Cacao Reduction
Plateau de Chocolat pour Deux, A Mouth Watering selection of Home made chocolate desserts to share, Peruvian Dark chocolate mis-cuit, Spanish chocolate & Seville Orange Terrine, Swiss Chocolate & Alpine Mint Mousse, Madagascar Vanilla & white Chocolate Creme Brulee
AMUSE BOUCHE : Asparagus Cappuccino / ENTREE : Fire roasted pepper Madelaine, Celeriac puree & Balsamic Caviar / HORS D'OEUVRE : Beef Tomato Tartare & Pomme Allumette / INTERMEDIAIRE : Comte & Pomme de Terre Soufflé / PLAT PRINCIPAL : Pu...... Read more
Fire roasted pepper Madelaine, Celeriac puree & Balsamic Caviar
Beef Tomato Tartare & Pomme Allumette
Comte & Pomme de Terre Soufflé
Puys lentil Balottine Seasonal Vegetables & Gateau de pomme de Terre
Trio de Delices Chocolates & Fruites
MASTERCLASS CONTENT : Introduction to chocolate-making, with the emphasis on creativity and fun Chef will entertain you with the magical legends of chocolate., Sample 100% pure chocolate and crushed cocoa beans plus watch our ultimate ex...... Read more
Introduction to chocolate-making, with the emphasis on creativity and fun Chef will entertain you with the magical legends of chocolate.
Sample 100% pure chocolate and crushed cocoa beans plus watch our ultimate exotically flavoured chocolate made before your eyes – and then get to try it!
Discover why some chocolate tastes delicious and why others aren’t worth the calories.
Create your very own personalized chocolate bar or giant chocolate button.
Team up with the person next to you and make truffles from raw ingredients.
Pipe truffles into whatever shape you like.
Make handmade treats from dark chocolate ganache, milk chocolate praline, marshmallows & decorations.
Everyone creates approximately 15/20 handmade chocolates to take home in ribbon tied bags.
APPETIZER : Seasonal Local seafood to share, Razor Clams, Oysters, Palourdes / THE BURGER : Home Made Devon 8 oz Beef Burger strait from the Grill in a toasted Brioche Bun. With either Onions, Relish, Burger sauce, Melted Cheese, or Baco...... Read more
Seasonal Local seafood to share, Razor Clams, Oysters, Palourdes
Home Made Devon 8 oz Beef Burger strait from the Grill in a toasted Brioche Bun. With either Onions, Relish, Burger sauce, Melted Cheese, or Bacon
500gr Grilled Blue Lobster with your choice of Bearnaise, French Mayo, Lemon butter or Flamed in Brandy With Pommes Frites & Fresh Salad
CANAPE MAISON : Duck Mousse & Red Wine Syrup, Foie Gras Eclairs Sautern Glaze, Vine Tomatoes & Crab Madelaines , Saffron Mayonnaise, Loch Duart Salmon tartare & Sea Water Pearls / MISE EN BOUCHE : Local Blue Lobster Bisque / ENTREE : Lym...... Read more
Duck Mousse & Red Wine Syrup
Foie Gras Eclairs Sautern Glaze
Vine Tomatoes & Crab Madelaines , Saffron Mayonnaise
Loch Duart Salmon tartare & Sea Water Pearls
mise en bouche
Local Blue Lobster Bisque
Lyme Bay Diver Scallop Carpaccio, Lime & Soy
Devon Lamb 3 ways , Grilled Filet, Slow cooked Belly & BBq Ribs, Medoc & Lavender Reduction & " Mille-Feuilles" Potatoes
Trio of Chocolate texture
Lemon & Lime square & Seasonal Macarons
CANAPES : Seasonal Selection of three canapés / APPETIZER : Celebration of mushrooms (pickled seasonal mushrooms, mushroom fircassee & grilled pain au lait) / STARTER : Lyme Bay seafood risotto & home cured salmon crisp / MAIN COURSE : F...... Read more
Seasonal Selection of three canapés
Celebration of mushrooms (pickled seasonal mushrooms, mushroom fircassee & grilled pain au lait)
Lyme Bay seafood risotto & home cured salmon crisp
Fillet of Greendale beef Mille-feuilles potatoes, National Trust Heritage vegetables & Medoc reduction
Salted butter caramel Somerset apple tart, clotted cream ice-cream
West Country cheese selection
CANAPÉS : A Glass of Sparkling Wine & The chef Canapes Selection / AMUSE BOUCHE : Puy Lentils & Smoked Paprika Cappuccino a Light Lentil Cream Topped with a Smoked Paprika Froth / STARTER : Sauteed Lime Bay Scallops, flambee in brandy w...... Read more
A Glass of Sparkling Wine & The chef Canapes Selection
Puy Lentils & Smoked Paprika Cappuccino a Light Lentil Cream Topped with a Smoked Paprika Froth
Sauteed Lime Bay Scallops, flambee in brandy with a Devon cream sauce served in its Shell
Trou Normand a Crisp Apple Sorbet & Dash of Apple Brandy
Baked Devon Red Fillet of Beef In thin pastry with caramelised onions and tarragon to Share With Bordeaux sauce
Delice de la Souris et Refuge de L'Escargot a Selection of French Cheeses & Tossed Lettuce
Le Parfait Aux Pralines A Short Crust Pastry Base Topped With Hazelnut Praline Folded In A Cold Meringue And Chantilly Mix
Cafe De Paris
Traditional French Coffee & Home Made Petit Fours
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What an amazing evening we had celebrating my dads 70th birthday. The booking was easy and straightforward and we found an extensive selection of menus. Mikael was very professional and friendly and served a fantastic three course meal. I would strongly recommend.
Mikael kept in touch regarding arrival time and checked through the evening when the next course was wanted. His food was fabulous and for each course he explained to my guests how he prepared everything and we learnt from him. Throughout, his and his helpmate, were courteous and Mikael was charming. The kitchen was left clean and tidy. I wouldn't hesitate to recommend.
I wanted to write and thank you so much for introducing me to and arranging for two nights by Mikeal Perret at Torquay.
The food was enjoyed so much on both occasions and the service from his assistant Sarah was superb.
We all loved it - and Mikael and his team made it a great evening.
Chef Mikael is highly professional. He arrived on time, had the essentials in the van (including gorgeous tableware), served amazing food and talked to us about his personal food background, and even interacted with us, showing how he decorated the dessert plates. Lovely guy, amazing food.
Easy to book, accomodated an allergy, Mikael was amazing we had a great evening!
Very good all round- Mikael was pleasant and humorous and cooked an excellent meal. Would definitely recommend
I give the chef 10 stars. Mikael's correspondence was great, informing me when he would arrive and the evenings proceedings etc. He arrived on time &quickly settled into my kitchen, laying tables and preparing the meal. Mikael was extremely friendly and polite (very easy to talk to but not overwhelming if you didn't want that). He took time to talk to my teenage children!
Very respectful. I felt very, very comfortable with him in my home.
The caterer cancelled this booking 36 days before the event. This is an automated message.
A perfect dinner for the family just before Christmas, which I didn't need to cater!
We had a superb meal whilst we were on holiday from Mikael. The cost was reasonable and I felt he became almost the perfect host in someone else's house, leaving us to chat but also joining in at the right time. Very impressive in all aspects of the service offered. We loved it and made our daughter's 21st birthday very special. Thanks Mikael.
Delicious meal and Mikael was great. Great value for money, enjoyed by all.
The caterer cancelled this booking 3 days before the event. This is an automated message.
A perfect evening. The food, the service, everything was excellent.
I was quite underwhelmed with the evening - I enjoyed the fact I hadn't done anything like this before and it was a new experience but the over all evening wasn't something I will be recommending to my friends or family. I enjoyed the food and the presentation was beautiful, however - Not a 5 star evening.
Mikael arrived mid-morning and turned out to be an incredible friendly and knowledgeable guy who is clearly passionate about his work - within minutes, he was giving us pointers as to how to better use our oven and make our own triple cooked chips! Also notable is that he brought all of his own equipment with him, from a hot plate all the way through to cutlery, so we didn't need to provide anything. When it was all done, you wouldn't have even known he'd been in our kitchen - it was as spotless then as when he had arrived.
he meal was outstanding, haute cuisine served in the comfort of our own home without having to go through the fuss of going out (and the inevitable complications that come with being amongst the public!), and filled us up very comfortably as the main meal of our day - sated and satisfied but not "stuffed"! Mikael did an admirable job, getting the absolute right balance of leaving us to enjoy our meal and happily chatting away with us before and after the meal (with pleasant chatter between courses!) His personality and enthusiasm matches the quality of his food for sure.
Food was very good. Main was a bit mis matched individually very nice but didn't really go together. Desert was amazing.
The food was excellently presented, served on time and well explained. The menu was interesting with lots of different cooking techniques, although some were not to my personal taste. One of the dishes was cold when it was served and there were differences between the menu we were given and what was served.
An enjoyable evening with interesting food, something enjoyable about each course, especially enjoyed the Chicken Liver & Port Crème Brûlée and the Peruvian chocolate fondant, not so much a fan of the cacao tagliatelle which could have been hotter but overall enjoyable experience
The service and food was excellent, and Mikael was very friendly. We would recommend .
A very memorable evening with beautiful food and a lovely chef and his aide. I would recommend everyone to do this at least once!
Fabulous food and brilliant service! A great night was had by all! Well done and thank you 😀
Absolutely appalling. Rude and arrogant "chef" who served food so disgusting, some of my guests spat it out. All food delivered pre-cooked, soggy and worse than motorway cafe food.
Fillet of Exmoor Venison on Tagliatelles Red wine & Chocolate Sauce is quite unique but I would have to say that my Seafood & Cognac Bisque is Something guests talk about he most even years after they had it. (Must be the secret Ingredient that sets it apart )
This summer we have the privilege to cook for Professor Stephen Hawking for over a week which I would have to say in one of the most memorable thing I have ever done. not every day you meet the world most intelligent man.
I don't really have a favorite one, as I tend to go from one to the other, however I do rely on the old classic larousse gastronomique & at the moment I am practicing recipes from Molecular Cuisine, with cooking every day you learn something new
There are quite a few my favorite Frenchman in exile is of course Raymond Blanc, My Favorite all time Frenchman would have to be Paul Bocuse as for my English one I would have to say Heston he has brought a new way of looking a food.
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