What sets a New Year’s Eve menu apart
Unlike the Christmas dinner, often family and early evening, the menu for the 31st accompanies a long night that peaks at midnight. It opens readily on a generous apéritif and canapés, moves into festive courses without heaviness, and keeps a light sweet touch for the turn of the year.
The apéritif and canapés
New Year’s Eve often begins standing, a glass in hand. Fine canapés, delicate bites, an iodised prelude: the chef opens the evening on a series of elegant canapés that carry the first bubbles without blunting the appetite.
Starter and festive main
Shellfish, lobster, scallops, caviar or an exceptional cut of beef: the 31st calls for the most festive produce. The chef composes a striking starter and a generous but controlled main, for a table that remembers the night.
The midnight dessert
As midnight approaches, you want a light and spectacular finish: a citrus dessert, fine chocolate, a sparkling note. The idea is to toast the new year without leaving the table weighed down.
A New Year’s Eve menu, as an example
Frequently asked questions
Who builds the New Year’s Eve menu?
The chef builds it with you, from celebration produce and your preferences, then refines it to a finished menu. Each menu is unique.
Can you include shellfish and seafood?
Yes. Lobster, scallops, shellfish and other iodised produce are among the great New Year’s Eve classics, sourced fresh by the chef.
Can you arrange a champagne pairing or a sommelier?
Yes. The menu can be built to go with your bubbles, and a sommelier can handle pairings and wine service on request. See our sommellerie and pairings.
Does the menu suit a late dinner?
Yes, that is the point: the chef paces the menu for a long evening and places the sweet touch around midnight.
How do I have this menu cooked at home?
By booking a private chef for New Year’s Eve: they cook and serve the menu at home, and clean the kitchen.
Want this menu, or your own, for the night of the 31st? Book a private chef for New Year’s Eve or plan your evening.