French cuisine, influences from one of the greatest cuisines in the world...
Salad Nicoise with seared yellowfin tuna and quail’s eggs
Roast rack of Cornish lamb with seasonal vegetables, potatoes Dauphinoise, Madeira jus with rosemary
Apple tart Tatin with Chantilly cream, hazelnut praline and caramel sauce
Selection of petit fours
Professionally executed, beautifully presented dishes by Virgil for a dinner party for 6. Starter was light and fresh, lamb cooked to perfection, vegetables crisp and bursting with flavours, and individual tartes Tatin beautifully matched by fragrant Chantilly cream. Virgil arrived 3-1/2 hours before guests and even found time to prepare succulent gougères as an appetiser, as a gift for choosing him (it was his first booking though eHo). Made sure kitchen was pristine when he left. Experienced, friendly and organised Chef: will definitely book Virgil again.
13 Jun 2017
Amazing! Perfect prep work, service, and the food was incredible. Each of my guests loved the food
03 Sep 2017
By monique lawson-smith
Virgil cooked a custom designed menu for us - Roquefort souffle as amuse bouche, scallops, sea bass, beef fillet, cheese and raspberry millefeuille. It was amazing. Great food. One of my diners does not eat seafood, another guest was arriving 90 mins late - all of which he dealt with - with thought, care and aplomb.
It was the first time we have done something like this, but it won’t be the last, it was a thoroughly enjoyable evening and my husband loved it! We all did.
I would also like to reference Linda at ehochef for her management of our booking, our original chef had a motorbike accident the week before, she called to tell me but she had already lined up Virgil as available, happy to do our menu and raring to go... great management.