Restauration

When they are not in the galley on board,our Chefs work their magic at the Shangri-La, share their knowledge giving classes at the Ritz Hotel and officiate in diverse government ministries.

These master chefs thoughtfully prepare in advance, according to your wishes and budget, tasteful menus like the one below.

Menus are subject to change depending on the season, the supply in fresh ingredients and the overall budget. 

The chefs : Xavier Deschamps and Christophe Brun Desvernes. 

When the number of guests requires a caterer, Gala, Dalloyau or even Potel&Chabot will take charge of the culinary experience.

Restauration

When they are not in the galley on board,our Chefs work their magic at the Shangri-La, share their knowledge giving classes at the Ritz Hotel and officiate in diverse government ministries.

These master chefs thoughtfully prepare in advance, according to your wishes and budget, tasteful menus like the one below.

Menus are subject to change depending on the season, the supply in fresh ingredients and the overall budget. 

The chefs : Xavier Deschamps and Christophe Brun Desvernes. 

When the number of guests requires a caterer, Gala, Dalloyau or even Potel&Chabot will take charge of the culinary experience.

Menus *

Grand chef de Paris Boat Prestige

Xavier Deschamps
« Cooking is an art form that should not be misinterpreted »

PÂTÉ EN CROUTE
Lettuce heart with walnut oil

DUCK CONFIT FOIE GRAS
Toasted Parisian brioche

MARINATED SMOKED SALMON
Lukewarm potato salad

LUCULLUS BEEF TONGUE
Romaine heart with cream

NANTUA SOLE FILLET
Creamed leaf spinach

STOVED SAINT-PIERRE
fennel, chanterelles, candied lemon

VANILLA MILLEFEUILLE

ARMAGNAC SAVARIN
Whipped cream

ICED NOUGAT 
pistachio/raspberries

Chef de Paris Boat Prestige

Marina de B.
« Cooking is an art form that should not be misinterpreted »

BLANC-MANGER DE LANGOUSTINES
Imperial Sologne caviar and lettuce coulis

WHOLE LOBSTER IN SALAD
prepared tableside

SPIDER CRAB
fennel cream

PEARL LINE BAR
octopus, artichokes and candied peppers mosaic

BEEF 
"Laurent" puffed potatoes, herb juice

PYRENEAN MILK LAMB
modern version of a caponata

CASSIS SOUFFLÉ 
with COTTAGE CHEESE SORBET

CHOCOLAT 
CAFÉ, SERIES OF BISCUITS 

ICE CREAMS and SORBETS
of the day

Grand chef de Paris Boat Prestige

Xavier Deschamps
« Cooking is an art form that should not be misinterpreted »

PÂTÉ EN CROUTE
Lettuce heart with walnut oil

DUCK CONFIT FOIE GRAS
Toasted Parisian brioche

MARINATED SMOKED SALMON
Lukewarm potato salad

LUCULLUS BEEF TONGUE
Romaine heart with cream

NANTUA SOLE FILLET
Creamed leaf spinach

STOVED SAINT-PIERRE
fennel, chanterelles, candied lemon

VANILLA MILLEFEUILLE

ARMAGNAC SAVARIN
Whipped cream

ICED NOUGAT 
pistachio/raspberries

Chef de Paris Boat Prestige

Marina de B.
« Cooking is an art form that should not be misinterpreted »

BLANC-MANGER DE LANGOUSTINES
Imperial Sologne caviar and lettuce coulis

WHOLE LOBSTER IN SALAD
prepared tableside

SPIDER CRAB
fennel cream

PEARL LINE BAR
octopus, artichokes and candied peppers mosaic

BEEF 
"Laurent" puffed potatoes, herb juice

PYRENEAN MILK LAMB
modern version of a caponata

CASSIS SOUFFLÉ 
with COTTAGE CHEESE SORBET

CHOCOLAT 
CAFÉ, SERIES OF BISCUITS 

ICE CREAMS and SORBETS
of the day

* For information only

Logo de Paris Boat Prestige

Tel. : +33 9 81 18 76 70
Mail : contact@parisboatprestige.com