A freshly picked Saint-Jacques nut, a velvety corn puree, mushrooms and golden corn: this dish plays on simple contrasts, built around the product.
The Saint-Jacques brings a tender and delicate texture. The corn provides a sweet and slightly toasted note, while the mushrooms add a more woody depth. The mashed potatoes binds everything together without masking the flavors. The presentation allows each element to breathe: balance matters as much as the combination of flavors.
This creation reflects the approach of Anthony Pichon, a private chef based in the Côte d’Azur: choosing quality products, cooking with precision and creating a coherent dish down to the smallest detail.
For a private dinner in a villa, a reception or a stay on the Côte d’Azur, each menu is designed according to the wishes of the guests, the season and the location. The goal is not just to serve a dish, but to create a personal culinary experience, tailored to the moment and the people gathered around the table.
Are you preparing a private dinner or an event on the Côte d’Azur? Anthony Pichon will work with you to create a customized menu, either at home, in a villa, or aboard a yacht.
Anthony Pichon — Private chef on the Côte d’Azur
