Auberge Saint-Aubin

Brighton, East Sussex
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Private Chef Tom Yates serves his French Summer Menu 2020

Hello,

I am a professional chef working at a well known French restaurant in London. We are as you all know, temporarily closed. Therefore, we're here at PopTop offering our fantastic French service to you in Brighton.

We are here to offer help with your menu planning where necessary. We shop for the best ingredients for you. On the day we arrive at your home or workplace, prepare dishes in your kitchen, using your stove and oven. We then cook and serve to you and your guests. We then clean up making sure everything is ship-shape.

We offer something which is very special, high-end French cuisine in your very own environment. Our experience and professionalism ensures a smooth and stress free service and ultimately a nice meal for everyone.

About me. I am an ambitions and highly creative chef. I started restaurant service to finance life in Florence in the mid 90's working at a friend's family Trattoria in the hills just outside Florence. I moved back after three years in Tuscany to England late-90s to work at The Grape Vine, Tunbridge Wells, by Michel Sharp (classical French and modern British).

In 2012 I moved to French permanently living for the last six years in Toulouse, working at Les Filous and Auberge St Aubin. 
I started work again here in London December 2019 at Cote Brasserie working through to February 2020 when I transferred to The Delaunay, with Chris and Jeremy until that fateful day 17th March when it all had to close.

I plan to open my own restaurant in London 2022 (with a little help from my friends) in the same tradition, and conversation, as Saint John, Smithfields, The River Cafe, Hammersmith and Rochelle Canteen in Shoreditch. The dishes we are working with today in our Summer Selection 2020 will be developed over the next two years for that restaurant service.

For me, cooking is one of the most absorbing and enjoyable occupations. I love cooking, and I enjoy being in the kitchen creating a nice meal with the best produce possible.

I learnt to cook at home on the AGA, at my then girlfriend's family Trattoria inTuscany, from Escoffier (as in classical cooking) in Toulouse, The Basque Country, in restaurants in Sussex and most recently London.

My role models in the kitchen are Pierre Kauffmann. Alain Passard . Joan Roca . Escoffier. Robuchon . Henderson . Bottura . My Mother . R.Olney . Anthony Demitre. etc...

My secret in the kitchen is mise en place, good shopping and as Marco says trusting (the heat of) the stove.'

CHOOSING YOU FRENCH MENU
Please view our French Selection Summer 2020 below. When putting together your menu, choose 1 starter, 2 first courses, 2 mains and 2 deserts. (charcuterie/cheese board -extra option)

Example menu:

APPETISER
Gazpacho

STARTER
Pan Fried Eel Persillade, Smoked and Pickled Eel
or
Soup of Lentil, Foi Gras

MAIN
Lobster Thermidor
or
Local Sussex Root Vegetable in salt-crust, Feta, Salads

DESERT
Illes Floutant
or
Pears 'Pierre White'

Think about the flow as the meal progresses. Introduce vegetables, fish, meat, game and desert to give a poetic balance to the journey of the whole meal without repetition.
Reading material on the subject of menu design can be sent. Otherwise, you can just say, "Tom, you chose, we just want to have a great time talking to our friends."

French Selection Summer 2020 (* seasonal)

APPETISERS
Beef Consomme
Scotch Egg
Sea Urchin
Courgette Flower*
Tea of Ceps, Crustini
Egg Soldiers
Gazpacho
Quail Egg on Serrano Ham
Oyster Rockefeller, Oysters Fitzpatrick
Pear & Parmigiano
Peas in their Pods
Saint-Jaques 'Alain Passard'

STARTERS
Warm Goat's Cheese Salad
Marinated Herring and pickled Sussex Vegetables
Mini Steak Tartar
Egg Mayo
Escabeche of Red Mullet
Foie Gras, Jelly Sauternes
Leek and Sole Terrine, 'Damian Hurst'
Local Char-Grilled Leeks in a Vinaigrette
Mediterranean Skate Wing Froid
Escargot in Parsley sauce, Garlic puree
Pan Fried Eel Persillade, Smoked and Pickled Eel*
Soup of Lentil, Foi Gras
Steamed Broccoli with a Pine-Nut vinaigrette
Today's Salads, sweet & sour dressing

MAINS
Provencal Ragu of Lamb with Artichoke
Whole Sussex Chicken in a salt-crust, roasted in Saffron and Smoked Paprika
Andouillette braised in a Mustard sauce
Bone-Marrow 'Henderson'
Cassoulet de Castelnaudary
Cod and Cep 'Bistro Paul Bert'
L'Bourade of South Coast Fish
Lobster Thermidor
Local Sussex Root Vegetable in salt-crust, Feta, Salads
London's Pie & Mash in a Nettle and Parsley liquor
Puff-Ball,* Cep sauce
Oysters and Dover Sole
Pan Fried Red Mullet with Polenta
Pig's Trotter 'Pierre Hoffmann'
Quinelle Lyonnaise
Roast Pigs-Head with Watercress 'Henderson'
Roast Sussex Qual and Cabbage
Sea-Bass en croute, sauce Chiron 'Bocuse'

DESERTS
Lockdown Sunday
a Very Naughty Person Desert
Fruit Tarte with ices
an Avocado Mousse
Baba au Rum
Bar Italia
Creme Brulee
F-you Macaron
Raspberry Flambri
Goosebury Syllabub
Illes Floutant
Pears 'Pierre White'
Raspberry Fool
Sussex Pond
Summer Pudding

Fifth Courses (extra option)
Cheeses
Charcuterie

Children's Mains (special options)
Beef Burger, Triple-Cook-Chips
Fish Finger Sandwich
Tomato Pasta

I very much look forward to service on the day.

T D Yates

0 Reviews

Services From Auberge Saint-Aubin

Auberge Saint-Aubin

Summer Tapas Party

Private Chef Tom Yates serves our Summer Tapas Party - Brighton 2022 I am a professional chef working at a well known French restaurant in London. We are as you all know, temporarily closed. Therefore, we're here at PopTop offering our fantastic French service to you in Brighton. We are here to offer help with your menu planning where necessary. We shop for the best ingredients for you. On the day we arrive at your home or workplace, prepare dishes in your kitchen, using your stove and oven. We then cook and serve to you and your guests. We then clean up making sure everything is ship-shape. We offer something which is very special, great Tapas served fresh in your very own home or workplace. Our experience and professionalism ensure a smooth and stress-free service and ultimately a fantastic Tapas Party for you and friends to enjoy.
From: £70 per person
Auberge Saint-Aubin

French Summer Menu For You To Enjoy At Home

I am a chef at a well known French restaurant in London, here at PopTop offering our fantastic French service to you in Brighton. We are here to offer help with your menu planning where necessary. We shop for the best ingredients for you. On the day we arrive at your home or workplace, prepare dishes in your kitchen. We then cook and serve to you and your guests. We then clean up making sure everything is ship-shape. We offer something which is very special, high-end French cuisine. For me, cooking is one of the most absorbing and enjoyable occupations. I love cooking, and I enjoy being in the kitchen creating a nice meal with the best produce possible. I learnt to cook at home on the AGA, at my then girlfriend's family Trattoria inTuscany, from Escoffier (as in classical cooking) in Toulouse, The Basque Country, in restaurants in Sussex and most recently London. My role model in the kitchen is Pierre Kauffmann.
From: £130 per person
Awards

FAQs

  • What services do you offer?

    Private Catering to your home or workplace serving high-end French cuisine.

  • Do you cook in the same location as the banquet?

    In restaurant service suitable for outside venues with limited kitchen facilities, some things are better prepped at our kitchens and brought in to the venue for final prep and service.

  • Is it possible to adapt/modify the menu?

    Yes, of course. You have a selection of dishes to choose from to adapt and modify your own menu just how you like it.

  • What kind of cuisine do you offer?

    We love French cuisine and to keep our menu exciting and contemporary we throw in the occasional British dish like egg soldiers and summer pudding. We also have a fantastic Tapas menu for you to try.

  • Do you offer special menus?

    Yes. Just ask

  • What is included in the menu?

    APPETISERS Beef Consomme Scotch Egg (asparagus toast fingers) Sea Urchin Courgette Flower (pipped chicken mousse, tempora)* Tea of Ceps, Crustini Egg Soldiers (asparagus toast fingers) Gazpacho Quail Egg on Serrano Ham (tapas on bread) Oyster Rockefeller, Oysters Fitzpatrick Pear & Parmigiano Peas in their Pods Saint-Jaques (Alain Passard) STARTERS warm Goat's Cheese Salad Marinated Herring and pickled Sussex Vegetables Mini Steak Tartar Egg Mayo Escabeche of Red Mullet Foie Gras, Jelly Sauternes (Marco) Leek and Sole Terrine, 'Damian Hurst' Local Char-Grilled Leeks in a Vinaigrette Mediterranean Skate Wing froid (Italian trad dish) Escargot in Parsley sauce, Garlic puree  Pan Fried Eel Persillade, Smoked and Pickled Eel* (3 ways) Soup of Lentil, Foi Gras (Bistro Poladore Paris) Steamed Broccoli with a Pine-Nut vinaigrette Today's Salads, sweet & sour dressing (Passard) MAINS Provencal Ragu of Lamb with Artichoke (Richard Olney) Whole Sussex Chicken in a salt-crust, roasted in Saffron and Smoked Paprika Andouillette braised in a Mustard sauce Bone-Marrow 'Henderson' Cassoulet de Castelnaudary Cod and Cep 'Bistro Paul Bert' L'Bourade of South Coast Fish (trad-French) Lobster Thermidor Local Sussex Root Vegetable in salt-crust, Feta, Salads London's Pie & Mash in a Nettle and Parsley liquor Puff-Ball,* Cep sauce Oysters and Dover Sole (Roux jn.) Pan Fried Red Mullet with Polenta (inspired Pascal Aussignac) Pig's Trotter 'Pierre Hoffmann' Quinelle Lyonnaise (trad Lyon) Roast Pigs-Head with Watercress 'Henderson' Roast Sussex Qual and Cabbage (Olney) Sea-Bass en croute, sauce Chiron 'Bocuse' DESERTS  Fruit Tarte with ices an Avocado Mousse (Passard) Baba au Rum Creme Brulee Raspberry Flambri Gooseberry Syllabub Illes Floutant Pears 'Pierre White' Raspberry Fool Sussex Pond Summer Pudding We do a Tapas and Italian menu too. Please ask for more information on these

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