Château La Carrière is proud to announce that Ludovic Nicod is offering his services as a private chef to you. Living locally, Ludovic is a celebrated, well-travelled chef who cooks a range of cuisines from traditional French to contemporary vegan.
Ludovic says: 'It has been almost 20 years since my passion for cooking has taken me around France and beyond (including Corsica, Ireland, England). My journey has allowed me to taste and learn a wide variety of cuisines. In Corsica, for instance, I had the opportunity of working in a bio-vegetarian restaurant. My experiences there are still reflected in my interest in cooking vegetarian and vegan.
In August 2018, I arrived in the Périgord Noir as a chef at L’Auberge de Meyrals, which obtained the prestigious status of "Maître Restaurateur”. I have recently started working as a private chef at home. I only work with fresh and high-quality products, preferably organic and locally produced.
My cooking ranges from traditional dishes from the Dordogne region, including honey thyme-lemon duck breast, to more contemporary ones, such as roast quail stuffed with prunes. I cook vegetarian and vegan dishes, such as vegetable korma, as well as gluten-free and lactose free. And, of course, I make delicious deserts, including my famous ‘Plaisir chocolat de Ludo’.
You can either choose from the menu below or we can create a menu personalised to your taste and budget. I look forward to cooking for you!”
Please make sure to book Ludovic well in advance, as he is highly sought after.
Goat’s cheese aumônière (local & organic) with honey, served with small salad (local & regional)
Buddha bowl: assortment of seasonal crudités (vegetarian/vegan)
Salmon tartare with green anise and marinated fennel chiffonade
Semi-cooked foie gras with mango chutney and cereal bread toast (local & regional)
Pan-fried scallops with Noilly Prat (French vermouth) and butternut squash purée
Duck breast with lemon-thyme-honey sauce (local & regional)
Korma of seasonal vegetables, served with red lentil dahl (vegetarian & vegan)
Risotto according to the chef's inspiration, served with seasonal vegetables
Grilled tuna steak with sauce vierge
Roast quail stuffed with prunes
Beef filet surf & turf with grilled tiger prawn and prawn tarragon butter
Pan-fried seasonal vegetables
Quinoa gratin with seasonal vegetables
Roasted sweet potato with fine herbs
‘Plaisir chocolat de Ludo’
Coconut verrine with chia seeds and fruit coulis
Crème brûlée with Perigord walnuts (local & regional)
Note that your group can pick a maximum of two different starters, two different main courses and two different desserts.