DUCLERC Personal Chef and Mixology |

EN
PT

DUCLERC Personal Chef and Mixology | Instagram
DUCLERC Personal Chef and Mixology | Facebook

About
Personal Chef
Mixology
Eco Gastronomy Experience
Contact

Categories

Nenhuma categoria

No results found.

Follow @chefduclerc on Instagram:

Always thankful for everything that happens over t

Always thankful for everything that happens over the year! Specifically for the clients that are with me during those special dates.

This perfect night we have met a lovely family fro

This perfect night we have met a lovely family from Texas to celebrate their daughter’s birthday.
.
They choose a french inspired menu with 3 course meal and mixologist services with Danielle.

This weekend we have done a High Tea Party for a l

This weekend we have done a High Tea Party for a lovely group of ladies celebrating their friendship. The theme was “The Celestial Harvest”. For that event we set an extensive menu with savory and baked items, and desserts.
.
Highlighting some of them:
Mini lobster rolls with lemon aioli
Barbacoa and pickled red onion bao buns
Miso caramel brownies
Vegan lemon curd tartlets
Black sesame and ginger shortbread
Vegan spinach and mushrooms scones
Vegan Lavender and blueberries muffins

We just finished a challenging week with meal prep

We just finished a challenging week with meal prep for 2 clients, 1 open house event for 25ppl and passed food and today a bachelorette dinner party. Both with our Mixology Services; one with signature cocktails, bubble gun and smoked drinks; today was mixology class type.

Last night we had an exquisite experience at @cele

Last night we had an exquisite experience at @celele_restaurante !
From the amuse bouche with yuca arepas and sesame butter, to open the palate;
.
Followed by the first appetizer, the “Orejero Fritters With duck confit served with smoked duck tartar, moringa mayonnaise, pickled cucumber and orejero hoisin sauce” - tasted amazing and the combination with the tartar, mayo and pickled cucumber, made that dish perfect!
.
The second appetizer was “Caribbean Crab With mashed sweet pepper, foam of egg yolks cooked in
annatto butter and egg white pearls” - the presentation is something else, all the process turning the crab into the arepa plate and eating everything from there is very cool. The flavor and textures are very good.
.
Our main course was “Stew Goat In coconut juice and sun-dried guajiro shrimp rice” - as you can read, a unusual combination of goat and shrimp, but it was exquisite! The goat was melting in the mouth.
.
The dessert “Coconut Sorbet and “Ylang-Ylang” Flower With fermented gooseberries, wine marshmallow with
gooseberries and grapefruit” - it had so many layers of delicate flavors through coconut, flowers that I can’t explain in words.
.
The cocktail was “Mama África Beefeater gin, coconut fat wash, citric acid, scented with citrus blossom and
berries” - again, a drink clarified, on point with the most new processes of mixology and to finalize a spray of amaretto and liqueur 43 wich brought a nice subtle smell and flavor.
.
Finally, the experience at Celele was full of new and unexpected flavors. The service was amazing.

We always try to bring a new thing to our mixology

We always try to bring a new thing to our mixology experiences. This multi bubble nozzle is amazing and enhances the cocktails on your event.

DUCLERC Personal Chef and Mixology |

954-347-2303
info@chefduclerc.com

DUCLERC Personal Chef and Mixology | Instagram
DUCLERC Personal Chef and Mixology | Facebook

Privacy Policy