I'm a French chef who loves to cook fine foo and provide a great service. I aim to select beautiful local produces. I pay extra care to table setting.
How they describe their cooking
I have been Sydney based for 10 years where I have met passionate people, great produce and a vibrant coffee community.
I am a French Chef with 20 years of experience in fine restaurants and hotels. Born and raised in the surroundings of Paris – I have always been keen to travel allowing me to discover new food and meet people. I worked overseas which has enhanced my culinary curiosity and my adaptability – as well as my will to share my French skills.
I aim to pick seasonal produce and organic ingredients with local farmers and suppliers. My food target is to cook healthy and dynamic dishes to be more energetic and have a better effective mind.
The menus, priced by number of guests
Noranise Dining
Noranise Dining offers a refined selection of dishes across four courses. Begin with warm Sicilian olives and rosemary bread, followed by cured salmon or duck breast. Main courses feature wagyu beef or blue eye cod, and desserts include chocolate soufflé or roasted mango delights.
| Guests | Per head |
|---|---|
| 7 to 12 guests712 | A$160 a head |
On the menu
Starter
All inclusive
- Smoked warm Sicilian olive
- Warm rosemary bread
First Course
All inclusive
- Cured salmon, garlic sour cream, fennel and dill, salmon roe
- Duck breast with “Celeriac Remoulade”, raw mushroom and mustard jus
Main Course
All inclusive
- Slaw cooked wagyu beef, sweet potatoes 2 ways and sesame chilli Japanese jus
- Blue eye cod lightly fried with Korean hollandaise and classic potatoes “Pomme’s Anna”
Dessert
All inclusive
- Chocolate soufflé with vanilla ice-cream and cacao nibs condiment
- Roasted mango, mango cake, citrus zest, almond crumble and mango sorbet
French Bistrot
Enjoy a full selection of classic French bistrot starters, followed by a choice of two refined first courses including salmon rillette and fricassée. For the main, select two dishes such as beef bavette or lamb cutlets. Conclude with two desserts from crème brûlée to chocolate mousse.
| Guests | Per head |
|---|---|
| 7 to 12 guests712 | A$140 a head |
On the menu
Starter
All inclusive
- “Saucisson & radis” served with bread, butter and pickles
- Focaccia rosemary
First Course
Pick 2
- Salmon rillette with capers and cos lettuce
- Terrine – chicken, pork & hazelnut
- “Fricassée” mushroom and asparagus sauteed served with a poached egg and bread crumb
Main Course
Pick 2
- Beef bavette with potato puree & broccolini
- Lamb cutlets with mustard crust & ratatouille
- Dory “Meunières” served with lemon, capers & parsley
Dessert
Pick 2
- Vanilla crème brulée
- Chocolate mousse with crumble
- Apple satin with vanilla cream
Italian feast
Enjoy a full Italian feast with all appetizers, first courses, and main courses included. Choose two desserts from tiramisu, vanilla panna cotta, or pavlova to complete your meal.
| Guests | Per head |
|---|---|
| 13 to 20 guests1320 | A$140 a head |
On the menu
Starter
All inclusive
- Rosemary focaccia with confit garlic yoghurt
- Smoked Sicilian olive with rosemary and orange
First Course
All inclusive
- Eggplant parmigiana with prosciutto
- Cucumber and zucchini salad with basil and mozzarella with capers
- Charred prawns served with ricotta agnolotti and chili bisque sauce with vanilla
Main Course
All inclusive
- Lamb cutlet with eggplant caponata and roasted garlic
- Dory fried with capers and sage, celeriac condiment and herbs salad
Dessert
Pick 2
- Tiramisu with chocolate crumb
- Vanilla panna cotta, almond toasted and strawberry condiments
- Pavlova with mango, coconut and passion fruit sorbet
French from Noranise Dining
Experience a full French dining journey starting with bread, butter, and amuse bouche. Choose two from exquisite first courses like kingfish ceviche or Japanese scallop carpaccio. For the main, select two dishes including Wagyu sirloin or roasted lamb. Finish with two delightful desserts such as French Pavlova or Ile Flottante.
| Guests | Per head |
|---|---|
| 3 to 6 guests36 | A$176 a head |
On the menu
Starter
All inclusive
- Bread and butter
- Amuse bouche
First Course
Choose 1 dish
- Spanner crab with lime, avocado and basil, tomato condiment
- Charred Japanese scallop with smoked cauliflower and sesame crisp
- Roasted duck à l’orange with Tasmanian pepper, glazed carrots and gomasio
Main Course
Choose 1 dish
- Porterhouse wagyu beef and charred prawns and sesame jus, mushroom and daikon
- Charred Murray cod with Menière sauce and spring leek condiments
- Roasted lamb loin with garlic, chevre and pine nuts, courgette farci
Dessert
Choose 1 dish
- Chocolate soufflé - French dark chocolate single origin
- La Pavlova – Raspberry, hazelnut and marigold
- Passion fruit sorbet with vanilla white chocolate, walnut cake
In their guests' words
Pierre was professional, engaging, and his service was as good as the food. He recommended wines, gave (and stuck to) timings for when dishes would come out and managed to refill our drinks, engage in banter, cook and plate the food beautifully, and serve it as if he were two or three people. A brilliant experience, would highly recommend.
Pierre completely met our expectations, and efficiently and quietly produced and served two outstanding meals. He then left the kitchen spotless.
Pierre is an amazing private chef. He was punctual, cooked an amazingly delicious meal and was well presented!
Excellent chef, delicious food, memorable evening.
Pierre was fantastic. Great food, service and would highly recommend. Can’t wait to use him again
We will always remember the lovely night we had in our garden with Pierre serving his fantastic food up to us, far more personal than being in a restaurant - and such a lovely change to be at home and not have to lift a finger! Thanks Pierre the whole evening was fabulous. Love that entree especially - satay powder - who’d have thought!
Pages this chef appears on
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