Private dinner catering · London
Your home.
Our cuisine.
French-inspired three-course dinners freshly prepared and delivered to your door. From an intimate dinner for four to a celebration for sixteen.
The Ma Petite Cocotte approach
Restaurant quality,
in your home
Every dish is rooted in classical French technique — slow braises, proper reductions, hand-rolled pastry. The same care you would find in a Parisian bistrot, delivered to your table. You choose the menu, we handle everything else.
Les Entrées
Starters
Eleven starters are offered, ranging from a light summer carpaccio to warm seared scallops. Cold starters arrive ready to serve, while warm starters come with simple reheating instructions. You just need to use your best plates!
Seafood · Warm · GF
01
Seared Scallops, Cauliflower Purée
Hand-dived scallops seared in clarified butter on a silky cauliflower purée, finished with toasted hazelnuts, tiny blanched florets and snipped chives.
Vegetarian · Room temp · GF
03
Burrata & Roasted Southern Vegetables
Roasted Mediterranean vegetables in small dice with preserved lemon, on a spread of homemade basil pesto with torn burrata and fresh herbs.
Fish · Cold
02
Salmon Gravlax, Pickled Cucumber & Mustard Dill Sauce
48-hour cured Scottish salmon with cucumber steeped in a light dill brine. Served with Mary Berry's mustard dill sauce and blinis.
Meat · Cold · GF · DF
04
Beef Tataki, Radish Salad & Crispy Shallots
Seared and chilled beef fillet, thinly sliced, with daikon, radish, coriander and sesame in a soy-mirin dressing. Finished with golden crispy shallots.
Les Plats
Main courses
Fourteen mains from a simple roast salmon to an eight-hour braised lamb. A mix of French classics, seasonal fish and creative vegetarian dishes.
8-Hour Lamb, Individual Pommes Darphin
Braised shoulder at 110°C for 7 to 8 hours with garlic, carrots, and herbs, served with crispy potato galettes and thyme jus.
GF
Bœuf Bourguignon
Bocuse marinade + Robuchon precision — overnight Burgundy-marinated beef with extra carrots
V · GF
Roast Salmon, Yuzu Carrot Purée
Oven-roasted salmon on a silky carrot purée infused with yuzu
GF
Charred Cauliflower Steak, Olive Pistou & Porcini
Gordon Ramsay MasterClass — charred cauliflower with Castelvetrano olive pistou and sautéed porcini
GF · DF
+ 7 more entrées and 10 more mains in the full menu
Les desserts
The sweet finale
From Michalak's iconic Fantastik to a delicate individual pannacotta — choose a whole cake for the table or individual portions for each guest.
Gâteaux & Entremets — serves 6–8
Amandier — Christophe Michalak
Fantastik Chocolat, Noisette & Caramel Fraîcheur Chocolat — Pierre Hermé
Entremet Exotique
Dacquoise Framboise
Tarte au Citron Meringuée
Tarte Intensément Vanille
The Ultimate Carrot Cake
£55
£65
£68
£60
£58
£48
£50
£45
Petits Fours Sucrés
Box of 30
Box of 60
Canelé · Honey Madeleine · Pistachio Financier · Mini Apple Tatin · Mini Pavlova. The perfect addition to coffee after dinner.
£45
£86
Individual portions
Poires Pochées Épicées, Mascarpone Vanille
Seasonal Panna Cotta
Cube au Chocolat, Insert Passion
Specify the number of portions when ordering. Ideal for smaller dinner parties where you want individual plated desserts.
£8
£5
LE FROMAGE
Plateau de Fromage
The French cheese course — the essential bridge between main and dessert. A moment for conversation, for Burgundy, for everything a proper dinner should be.
All cheeses sourced exclusively from Fromagerie Beillevaire UK — one of France's finest affineurs. Served with Poilâne walnut bread and a 30g jar of fig jam.
Plateau Classique — 3 fromages
A focused selection covering three essential families: soft, pressed cooked and blue. Served with Poilâne walnut bread and fig jam. For 4–6 people.
£38
Serves 4–6
Plateau Classique+ — 5 fromages
Five cheeses across all the great French families — soft, washed rind, pressed cooked, blue and fresh goat. With walnut bread, fig jam, grapes and walnuts. For 6–8 people.
£65
Serves 6–8
The process
How it works
We take care of everything from shopping to cooking to delivery. All you need to do is set the table and welcome your guests.
01
Choose your menu
Browse our starters, mains and desserts and build your menu. We're happy to advise on combinations that work well together.
02
Book your date
Minimum 72 hours notice. We'll confirm your booking and note any dietary requirements or special requests.
03
We cook for you
Everything is freshly prepared using seasonal ingredients and French cooking techniques — no shortcuts, no compromises.
04
Delivered to your door
Dishes arrive beautifully packaged with serving instructions. Most starters and desserts are ready to plate straight away.
Ready to plan your dinner?