A Moveable Feast: Le Yumming Tasting Club

Last Saturday I was invited to an amazing dinner by chef Diane. She was my class mate in the Ferrandi Anglo class (one of the three mousqueteers), and after her stage she continued her culinary education by joining the prestigious "sup" ( as in superieur) class of the ESCF. In parallel she created her first business, which she named "Le Yumming Tasting Club". Apparently I inspired the name, as I had told her once that she has the habit of always using the word YUM when she wants to say tasty, good, delicious, etc.. "This is YUM !" is one of her most frequent exclamations...

Instead of cooking in a restaurant, she creates gastronomic dinners in her home, a beautiful typical French appartment near the Louvre. I always tease her and her husband Eric of living in the King's and Queen's appartment, as even their adress is "rue du Louvre". So her customers can enjoy at the same time outstanding French gastronomic cuisine, and the typical setting of a Parisien family home. A bigger cultural event, than just going to a restaurant. She will soon host a relatively big group, so that dinner last Saturday was also a little test for her, and I was very happy to have been selected as one of the guinea-pigs (although I was dead during work last Sunday as a consequence).

I have no worries for the quality of the food and the service Diane provides, only that she won't charge enough ;) Here are some pictures of that evening's menu. It was insane....

If you are interested in such a dining experience at chef Diane's either for yourself or for a group of friends that are visiting Paris, let me know and I will get you in touch with her.

Merci and Bravo Diane.
19.9/20 !
Good luck for next weekend ;)

Amuse Bouches
Gaspacho Andalou, Beignet de Parmesan, Dattes farcies de foie gras enrobeés de Lardo di Colonnata, sauce poivrons rouge

Entrée
Salade de Chèvre, caviar d'aubergine fumé, crevettes, coulis de tomates et tapenade

Plat
Ballotine de Poulet avec farce mousseline aux épinards, abricot et pignons de pins torréfiés, navets nouveaux aux champignons, quinoa vert, purrée de cresson.

Fromage
Rocamadour avec salade d'endives en deux façons

Dessert
Anti-stress (chocolat/framboise), jus de fraises, sorbet.
(my personal favourite of the evening, an Alain-Ducasse-inspired recipe. YUM.YUM.YUM.YUM.YUM)