What's on the menu at a private chef's house in Paris?

I had lunch with a private chef in Paris. It was unbelievable. But what does a chef cook for a podcaster?

Hello there! There’s a new episode of The Earful Tower out now - here’s a taster (excuse the pun)… (or, perhaps, enjoy the pun?).

Romu Oudeyer is a private chef in Paris and he cooks for the stars. I’m talking about the super-duper stars. He legally can’t say exactly who, he had to sign Non-Disclosure Agreements, but I’ve been to his apartment and seen some of the gifts they left for him (and I’ve tasted some of their wine), and I can confidently say we’re talking creme-de-la-creme here.

Anyway, I’ve known Romu for a little while now and we got chatting the other day in a local cafe. I said I’d love to have him on the pod, he said he’d love to cook me lunch at his place.

So imagine this: On a regular Tuesday afternoon I find myself at his home in the 12th arrondissement, eating a four- (or was it five?) course meal with local produce from the Aligre Markets. It was incredibly good, what a treat. Then he came into the studio and we talked about his life, food, and Paris.

Listen to the episode below (or anywhere you get podcasts), and keep reading to see what he served me. And please say hi to Romu on Instagram here - and find his website here. That’s him, pictured below, on the right.

This episode was brought to you by My Private Paris. Explore their tour and itinerary services here, or take a dive into their official website here. Just remember to drop my name when you book, it helps them track if this partnership works (and I hope it does!).

The menu

And it should go without saying, everything was home-made, served with a 2016 Cabernet Sauvignon from Cardinale in the Napa Valley.

First Course

Traditional French terrine of Cognac-marinated pork and chicken liver. Served with pickled zucchini and onions. 

Second Course

In-season girolle mushrooms, pan-fried in fermented black garlic butter. Served with preserved limequat, egg-yolk confit and topped with grated parmesan and grated horseradish. (Pictured at the top of the page.)

Third Course

Rabbit karaage, deep-fried using buttermilk and wheat, corn and rice flour mix. Served with buttermilk mayonnaise seasoned with home-made Furikake Japanese spice mix.

Fourth Course

Extra fresh Charente prawns, pan-fried in a fermented chilli butter and served with a fermented hot sauce.

And that’s it. Washed down with an eau de vie de poire (pear brandy). And I hope it goes without saying by now, but this was homemade too (except this time, by his grandfather). Un-For-Gettable.

Anyhow, that’s enough about food for now. Hope you enjoy the episode - you can even watch it below (and be sure to subscribe on YouTube for more like this).

And to finish on a personal note, I also want to say thanks for being here, reading my words. I looked into the stats for this newsletter - and there have been over 100,000 views in the last thirty days. That is incredible and almost daunting. It will certainly keep me on my game, making the best content I can, and not taking your readership, membership, or especially your time for granted. Onwards and upwards!

More on Friday

Oliver