The Holy Palette
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Description
We are The Holy Palette restaurant. Chef Tom Yates serves our 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 London.
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
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
Set List/Services
Private Chef