the intersection of food and culture

culinary

We are thrilled to share we are working with Chef Vincent Gourmet to bring you unparalleled private chef service with experience and palates from around the world. With great care, seasonal menus have been curated with options that are vibrant and inspired, organic and locally sourced whenever possible. We celebrate our community’s cultural diversity and strive to satisfy the most discerning palette.

The Belgian born chef hails from a family with a rich history in culinary arts. His classical training combined with modern techniques push the boundaries of flavors. His network of professional chefs, all ready to serve Luxe Fête Social clients, are likewise trained and committed to deliver an exquisite meal, one that speaks from the plate.

His farm to table ingredients for your gourmet dinner, will be shipped to your home in a climate controlled box the day before your dinner party.  Just bring it into your home or kitchen. That’s it! No need to unpack the box.  The following day, your chef and butler will take it from there, unpack and create culinary magic for your guests. 

 

Chef Collaboration

Luxe Fête Social is proud to partner with leading chefs from within our community. Each season, we will feature a celebrated chef; a chef who embraces our community, its culture and, well, prepares amazingly delicious food. Together with Luxe Fête Social’s culinary team, this collaboration will bring the best of the season to your table.  Check back soon to see our exciting line up!

 

Menus and Suggested Wine Pairings

Luxe Fête Social is pleased to present our Spring and Summer menus, as well as suggest wines that pair beautifully with each course. 
Upon checkout, you will be able to choose your selections from the below menu. Suggested wine are not included in our service.
Please note all of our farm to table menus are seasonal.

While we are unable to offer any substitutions, please feel free to ask your chef to withhold any ingredients.

SPRING MENU

Served March 20th through June 20th

STARTERS

Roasted Rhubarb Salad

Served with watercress, frisée and crumbled feta. Accompanied by a

crispy hand-sliced brioche and white balsamic reduction

Farm to Table Garden Salad

Mixed with baby turnips, breakfast radishes, baby kale, 

baby carrots and cucumbers, drizzled with a

citrus mix and pickled mustard seed

Asian Salmon Tartare

Served atop a bed of chilled parsnip puree and 

ocean cilantro aioli

Suggested Wine Pairings

Pinot Grigio: Movia BRDA Pinot Grigio Ambra 2015  (Goriska, BRDA)

Chardonnay: Domaine Joy Chardonnay Les Varrons 2015

Sauvignon Blanc: Hansel Sauvignon Blanc 2010

MAIN COURSE

Seared Center Cut Ribeye Steak

Glazed with a shallot reduction, accompanied by

green asparagus and garlic potatoes quenelles

Seared Sea Scallops

Served with a toasted almond reduction,

a snow pea and soba noodle salad

Tarragon Chicken “en Demi Deuil”

Drizzled with hazelnut infused brown butter sauce,

alongside baby zucchini and cubed potatoes

Suggested Wine Pairings

Malbec: Catena Alta Malbec 2014

Sauvignon Blanc: Spottswoode Sauvignon Blanc 2016

Shiraz: Pendfolds  Max Shiraz 2015

  

 DESSERT

Florida’s Own Creamy Key Lime Flan

Served with a caramelized mango coulis,

 citrus zest and micro mint

Belgian Chocolate Mousse

Served with micro mint and a rhubarb coulis

Chilled Strawberry Salad

Topped with organic mascarpone cream

and served atop a viola sponge

Suggested Wine Pairings

Riesling: Angar Riesling Kabinett 2014

Chenin Blanc: Indaba Chenin blanc 2016 (Western Cape)

Gewurtztraminer: H. LUN Gewurztraminer 2005

Summer Menu

Served June 21st through September 22nd

STARTERS

Handmade Burrata

Served with sunset heirloom tomatoes, fleur de sel

and fresh basil, drizzled with organic extra virgin olive oil

and sherry vinaigrette atop a baby arugula salad

Sea to Table Tuna Carpaccio

Accompanied by a grapefruit and summer frisée salad

with a lemon ginger vinaigrette

Smoked Gouda Salad

Baby lettuce mix topped with a strawberry and

orange supreme, drizzled with a

chive-strawberry dressing 

Suggested Wine Pairings

Semilion: Colonial Semillon 2006 Exparite

Chardonnay: Beringer Privatre Reserve Chardonnay 2015

Sauvignon Blanc: Mauperthuis Saint Bris 2015 Sauvignon Blanc

MAIN COURSE

Pappardelle Pasta with Lobster Tail Bits

Nest of pappardelle pasta with lobster tail bits served with grape tomatoes

in a mustard seed and tarragon sauce

Grass Fed New York Strip Steak

Served with an avocado chimichurri,

alongside roasted baby zucchini and fingerling potatoes

Fresh Floridian Black Grouper

Served with tricolor baby carrots and strips of sautéed zucchini

Suggested Wine Pairings

Grenache Blanc: Jaffurs Grenache Blanc 2012

Cabernet Sauvignon: Honig Cabernet Sauvignon 2015

Sauvignon Blanc: Lail Blueprint Sauvignon Blanc 2015

DESSERT

Chilled Mango Souffle

Accompanied by fresh Berries and crisped tuiles

Deconstructed Lemon Tiramisu

Served with red fruits, with snow crystal lettuce

Belgian Chocolate Moelleux

Finished with a raspberry coulis,

topped with a micro mint garnish

Suggested Wine Pairings

Sparkling Rosé: Yellow Flour De Mar Rose 2017

Chenin Blanc: Raats Original Chenin Blanc 2016

Aged Sparkling Shiraz: Paringa Sparkling Shiraz 2008

Menus subject to change
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodbourne illness