LE CHEF MOBILE
Run out of Party ideas? Here's a few:

Since 1986, when Chef Pierre Jenatton first started his concept of Le Chef Mobile, the service has evolved. Here are some examples of parties we've done over the years. Because we customized each event and let each party take on a life of its own, we've have some fun surprises as a result. Whether you need an idea for a birthday, anniversary, christening, wedding gift, or a holiday party, the party ideas below can give you a whole new set of ideas to choose from.

Crèpe Parties
The crèpe, or thin French pancake, is a great way to turn an ordinary event into a festive occasion. For an engagement party in Boston, Chef Pierre showed up with a beret and a set of burners, and made crèpes to order--our clients picked the ingredients--bananas, nutella, Grand Marnier, shrimp, scallops, among others. For 30 people, we made crepes in advance to ensure there was no bottleneck at the crèpe line. The shrimp and rum flambée crèpe was the hit of the party!

Fondue Parties
Fondue is all the rage again, so we're offering a fondue menu. Not only is there cheese fondue, but Chinese fondue, with tempura fried vegetables, or a fondue Bourgignon. Of course, the best fondue is the chocolate fondue, complete with pound cake for dipping, or fresh strawberries, pineapple, honeydew melon, or even just your finger, it's the greatest dessert around.

Surprise Parties
As the word flexible has become our middle name, we've learned a few tricks to successfully pulling off a surprise party. Like letting us know where the dishes are, unlocking the garage door to get into the house, or helping the partner carefully plan the surprise, we've dealt with everything to know how to plan the perfect surprise.

Customized Cooking Classes
One of our most unique cooking classes was a fusion class where one of our clients asked us to bring several different ingredients, like shrimp, chicken, beef, scallops and fresh herb and spices. Chef Pierre then whipped up recipes on the fly like shrimp in a rose water cream sauce with a splash of reisling. Another cooking class is the Gastronomical Wine Tour of France featuring wines from a particular region paired with local regional dishes from that same region. He's also taught Healthy French Cooking and Just Desserts, so the sky is the limit as to what you can learn.

Winetastings
Chef Pierre developed his expertise in food and wine pairing in California, organizing winetastings with Bonny Doon and Veuve Clicquot, among others. In New York, he created a dinner for the Wine Spectator Managing Editor, Tom Matthews. From blind tastings like our own Wine Olympics where each person brings a bottle of wine in a brown paper bag and $10 for the prize, to high end vertical tastings with the best Bordeaux years, you’ll learn something no matter what.

Film Catering/Volume Catering
For the Blue Diner local independent film project, we prepared the lunch for the crew and actors over a one-month period. We met with very rigid diet issues of some of the directors and actors, and had to be flexible, following SAG guidelines for meal requirements. Since the locations changed almost every day, we had to be prepared for just about any eventuality. We learned a lot in the process, and saw quite a bit about the film process behind the scenes.

Cocktail Parties
One of our clients has a themed holiday party every year, so the challenge for Chef Pierre has been to create food that is in line with the theme. One year the theme was swans, so Chef Pierre created cream puffs in the shape of a swan. Last year's theme was the 12 days of Christmas, so Chef Pierre created poached pears in dark Chocolate with edible gold leaf flakes. Not to mention the fact that all of the individual canapes are hand-made--from duck wontons with a spicy mango sauce to fennel and apricot in filo dough, the unique combinations can't be beat.

Rehearsal Dinners
Since more people are opting for staying in for the rehearsal dinner, Le Chef Mobile can offer a luxurious alternative to a restaurant. Plus, it's so much more customizable for the older parents who don't like a lot of foods, for the younger children who prefer pizza, and for the gourmet bride and groom to be.

Gourmet BBQs
Since many corporations offer a summer employee gathering instead of a holiday party, we started doing the gourmet BBQ, and it has been a hit ever since. Once client even went as far as having a Tiki bar, so we wore Hawaiian shirts to get into the luau spirit. We rented two large 6-foot grills and several chefs grilled the gourmet brochettes with shrimp and scallops.

Gift Certificates
Our service is one of the most popular for gift certificates, because of its uniqueness. Where else can you have a French chef for the evening and a gourmet meal cooked to your exacting specifications? One of our clients automatically calls us every time one of his friends gets married--he doesn't even think of anything else. Plus, it can be combined for a larger event, in case the recipient wants everyone else to participate in the gift.

Brunches
We started offering this several years ago and our clients have really enjoyed it. Plus the authentic French toast is better than any hotel in town, and there's no hourly limit to the brunch--you start it as late as you want and let the afternoon linger on. We've done brunches for bridal parties, for employee gatherings, birthdays, etc. For the types of food served, we've done both omelette and crèpe stations, carved hams/turkey or even beef tenderloin. We've also served Mimosas, espressos, hot chocolate, or whatever the hot drink of choice happens to be.

Frapas (Tapas with a French Twist)
We offered a Tapas party for our clients when Tapas started to be popular here in Boston. One of our clients loves to dance the Latino dances, so we prepared a festive Tapas party for them--appetizer portions--Chef Pierre took it up a notch with dishes like Grilled Shrimp in a Tequila Lime Cream Sauce, and individual lamb chops Dijonnaise. They danced the rest of the night away while doing the Salsa and Meringue.

Drop-Offs
Several clients over the years have asked us to drop off a dinner already prepared, especially for the holidays. For the Millennium, we prepared very gourmet New Year's Eve dinners and then delivered them throughout the greater Boston area. Our clients called us with questions as they prepared their wonderful meals--Chef Pierre talked them through each course, and we provided them with reheating instructions, just in case. The dinners even came with champagne and party favors, so the whole party was delivered to them.

Meal Plans
Although most personal chefs focus on this type of business primarily, we offer it as a sideline to our other services. For this reason, we prepare the meals in our commercial kitchen and then deliver them once a week. This way we can keep our original service intact, and still offer those who need a home-cooked delicious meal after a long hard day at the office. Clients have used this service not just for busy families, but for people recuperating from surgery or an accident, during busy seasons, like for accountants and lawyers. Or it's the best gift around for a new mom as she adjusts to her new addition.

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