Loïc Gratadoux, recently departed Head Chef at 2AA Rosette Harbour Heights hotel is embarking on a new luxury private dining venture available to lovers of good food and entertaining across Dorset and Hampshire. The company, Frenchman in the Kitchen, offers luxury private dining in the comfort of your own home.
“I have a passion for fine dining and entertaining” quotes Chef-Owner Loïc. “Whilst I love going out to nice restaurants the cost adds up quickly before you even get to the food (extortionate wine lists, taxis, babysitters, etc), and for me there is nothing more enjoyable and satisfying than creating your own fine dining experience in your home for friends or family.”
“The only downside of a D.I.Y dinner party is that you often find yourself spending most of your time in the kitchen rather than with your guests”. Do you ever find yourself rushing through your starter and abandoning your guests before they’ve finished so you can crack on with the main course, or do a quick frantic washing up session?
Loïc had the idea for Frenchman in the Kitchen when he attended a friend’s dinner party, where he didn’t really see much of the host until dessert as she was so busy in the kitchen (and of course insisted that no help was required). “Though we all had a great evening, watching the struggles of the host prompted a discussion amongst the guests. All agreed that an at-home private chef service allowing you to host a dinner party without the hassle or stress, and guaranteeing visually stunning, great tasting food prepared by a classically trained and highly experienced chef would be a winner”
“After much reflection, menu trials and research amongst customers, suppliers, industry contacts & friends, I took the leap and left my job as Head Chef at the luxury 2 Rosette, 4* hotel where I managed a team of 10 talented chefs, and set up Frenchman in the Kitchen, offering luxury bespoke private dining experiences in the comfort of your own home.”
Dishes featured on the menus (visit www.frenchmaninthekitchen.co.uk) include Herb Marinated Tuna Tataki with Granny Smith, Radish and Horseradish, and South Coast Turbot with Squid Ink Quinoa, Braised Baby Fennel and Shrimp Butter.
Having been classically trained in Paris at Ferrandi, l’Ecole Supérieure de Cuisine Française, Loïc has worked in numerous 1, 2 and 3 Michelin star restaurants in France, including the prestigious Eiffel Tower, followed by The Pier restaurant in Sydney Harbour, when it won “Best Restaurant in Australia”. Since moving to England in 2007 he has worked as Head Chef at the 4* Christchurch Harbour Hotel in Mudeford, and more recently the 4*, 2 AA Rosette Harbour Heights Hotel in Sandbanks. Loïc has been featured in fine dining recipe books including Dorset on a Plate and Chefs of the South West, and over the years has built strong relationships with local producers who share his high standards when it comes to ingredients.
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