Chantale Cuisine & Catering

Chantale Cuisine & Catering Private dinners to corporate events; continental cuisine and cooking lessons. That is my pride, my goal.

It all began 8 years ago when a dear friend asked me to lead a cooking class demonstrating the process of making my gougère au St André…

I have been cooking all my life. From the time I was a small child helping my mother who taught me everything in the kitchen through my life as a wife and a mother, and now besides my primary career as a cooking instructor, caterer and private cook for dinner p

arties and other events. I had the chance to live, immerse myself in, and learn about cultures and cuisine in countries where exquisite flavors and a beautiful presentation are of the utmost importance. I am a French national, born in the exotic country of Morocco to French parents, and have lived in and traveled throughout North Africa and Europe, continually discovering the diversity of subtile flavors that I incorporate into many of my dishes. The sine qua non element of each dish's presentation is the addition of fresh edible flowers and my own grown aromatic organic herbs. I take great pride in keeping dishes simple and flavorful, with a touch of elegance. My passion is to enhance gatherings at the table with exquisitely prepared and presented food that will provide joy to those sitting at your table.

lyonnaise Salad with frisée, crispy lardons, poached egg is a staple of French cuisine. I love mine with quail egg and b...
06/19/2026

lyonnaise Salad with frisée, crispy lardons, poached egg is a staple of French cuisine. I love mine with quail egg and blue d’Auvergne vinaigrette and puff pastry crisp. 🔪🔪

When your client is requesting your edible teaspoons for the third time this year for her entertainment dinners… puff p...
06/18/2026

When your client is requesting your edible teaspoons for the third time this year for her entertainment dinners… puff pastry little spoons topped with crème fraiche and Osetra. 🔪🔪

Norwegian smoked salmon omelet and herbs from the jardin. 🔪🔪
06/17/2026

Norwegian smoked salmon omelet and herbs from the jardin. 🔪🔪

06/17/2026

Love blanching and peeling roasted almonds while listening to Chimène Baldi!

When Sacha thinks the box is being enough but it is not…
06/17/2026

When Sacha thinks the box is being enough but it is not…

And they won⚽️🇫🇷🇫🇷🇫🇷🇫🇷🇫🇷
06/17/2026

And they won⚽️🇫🇷🇫🇷🇫🇷🇫🇷🇫🇷

My « early bird special « this morning was this above baking … bringing smile and joy in my kitchen with anis and chocol...
06/16/2026

My « early bird special « this morning was this above baking … bringing smile and joy in my kitchen with anis and chocolate aromas… 🔪🔪

My chicken liver Porto mousse is one of the favorite of my list of amuse bouches. It is easy to make and versatile to ut...
06/16/2026

My chicken liver Porto mousse is one of the favorite of my list of amuse bouches. It is easy to make and versatile to utilize. Served here on pain de mie toast with a cornichon slice and petal of Dianthus from the jardin.

Without these amazing people composing my team I would not be where I am today. They contribute to the success of each o...
06/16/2026

Without these amazing people composing my team I would not be where I am today. They contribute to the success of each of my happening giving two hundred percents of themselves focusing on every detail for a flawless event. Thank you my dearest Cindy Karla Anthony and Andre this past Saturday. Chaîne des Rôtisseurs Summer gathering for Hillsborough chapter. 🔪🔪

Chaîne des Rôtisseurs luncheon yesterday under a blazing sun. Grateful for my wonderful team who never complained. The g...
06/15/2026

Chaîne des Rôtisseurs luncheon yesterday under a blazing sun. Grateful for my wonderful team who never complained. The guests enjoyed their lunch despite the hot hot temperature. Thank you to the gastronomy comity to allow me to prepare a special meal for the prestigious Chaîne des Rôtisseurs. I am truly honored. 🔪🔪

Address

1144 Chestnut Street
Menlo Park, CA
94025

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