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Elevate Your Plate Chef Julienne, Gourmet Chef

Elevate Your Plate Chef Julienne, Gourmet ChefElevate Your Plate Chef Julienne, Gourmet ChefElevate Your Plate Chef Julienne, Gourmet Chef

Indulge in delicious, personalized meals in the comfort of your own home.

Book Now

(551) 287-0440 - Catering@chefjulienne.com

Elevate Your Plate Chef Julienne, Gourmet Chef

Elevate Your Plate Chef Julienne, Gourmet ChefElevate Your Plate Chef Julienne, Gourmet ChefElevate Your Plate Chef Julienne, Gourmet Chef

Indulge in delicious, personalized meals in the comfort of your own home.

Book Now

(551) 287-0440 - Catering@chefjulienne.com

Chef Julienne, Gourmet Chef, in Your Home

Gourmet Catering and Personal Chef Services

Indulge in fusion delights crafted by our talented gourmet chef. We offer catering and personal chef experiences in the comfort of your own home, elevating your dining experience with exquisite cuisine.

Chef Julienne's Kitchen Chronicles: A Photo Story of Deliciousness

Onion Glazed Steak with white and green vegetables

Sample Menu

Amuse-bouche

Refined Bite-Sized Indulgences

Carrot-Ginger Mousse on Crispy Lotus Root

A bright, silky carrot-ginger purée served atop a delicate lotus chip, finished with lime zest and micro cilantro; a single bite to awaken the palate.

First Course- Garden to Table

Crispy and bursting with natural flavors

Heirloom Beet & Citrus Salad

Roasted golden and ruby beets layered with blood orange segments, whipped goat cheese, toasted pistachios, and micro greens, dressed in a champagne-honey vinaigrette.

Second Course- From the Earth

Bowlfuls of Comfort

Wild Mushroom Raviolo with Truffle Emulsion

Handmade oversized raviolo filled with porcini, ricotta, and aged Parmesan, served in a shallow pool of white wine-truffle cream and topped with fried sage and a hint of lemon oil.

Main Course- Land & Sea Choice

A Feast for the Senses, Guests may pre-select one of the following entrées

Pan-Seared Halibut with Fennel & Saffron

Crisp-skinned halibut served over saffron-fennel purée, with braised leeks and preserved lemon oil.

Herb-Crusted Lamb Loin with Charred Shallot Jus

Tender New Zealand lamb loin crusted in rosemary and thyme, served with pomme purée, glazed baby carrots, and a rich shallot demi.

Finale- Dessert Course

A Sweet Finale

Deconstructed Tiramisu with Espresso Foam

Espresso-soaked ladyfinger crumble, whipped mascarpone mousse, cocoa dust, and a dramatic cloud of espresso foam; a modern twist on the classic.

Customized to fit your experiences.

Contact Us

Let's chat about food!

Chef Julienne

Bergen County, New Jersey, United States

5512870440 Catering@chefjulienne.com

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