The clinking of champagne glasses, the glow of candlelight, and the irresistible aroma of truffle-laden dishes—that’s how I picture the perfect New Year’s Eve. As someone who’s never been a fan of big events or crowded places for end-of-year celebrations, I’ve always preferred spending time with family and close friends in an intimate setting. This year, I set out to find places that offer a cozy, welcoming atmosphere away from the hustle, without compromising on exceptional food.
Through heartfelt conversations with four visionary chefs, I discovered not only their remarkable menus but also the stories and creativity behind them. From Nancy to Dordogne to Paris, these chefs bring their philosophies to life, offering a New Year’s Eve experience that feels both luxurious and deeply personal.
Les Glycines – Dordogne, France
Chef: Pascal Lombard
In the heart of the Dordogne, Les Glycines is home to Chef Pascal Lombard, a culinary artist whose approach is defined by simplicity, seasonality, and emotional connection. At the Michelin-starred 1862 restaurant, Pascal transforms local ingredients into expressions of the region’s beauty, creating dishes that feel as alive as the moment they celebrate. For New Year’s Eve, his menu offers a journey through nature and tradition, reimagined with creativity and finesse.
“A meal should resonate, reflecting the land and the season it comes from,” Pascal shared. With a deep respect for his terroir, he begins each dish as a sketch, visualizing how flavors, textures, and aromas will align into a harmonious whole. This meticulous process allows him to craft dishes that are not only rooted in the Dordogne but also elevated by his technical mastery and innovative spirit.
For this special evening, Pascal has designed a menu that balances bold creativity with timeless tradition, blending the best of the season with touches of festive flair.
The experience begins with crab paired with capucine, a delicate combination that sets a tone of elegance and intrigue. Next comes local caviar with butternut and sapin, where the earthy sweetness of the butternut and the pine’s aromatic notes highlight the region’s richness.
Pascal’s playful side emerges with trompettes de la mort, root vegetables, and fermented raspberries—a bold, unexpected pairing that brings together the earthiness of the mushrooms and the vibrant tang of the raspberries. The menu then takes an exotic turn with camaron and Buddha’s hand, prepared barbecue-style, where citrus and smokiness dance in perfect harmony.
For the main courses, Pascal’s philosophy shines in every detail. Turbot with saffron and sunflower pairs delicate textures with warm, golden flavors, while the centerpiece of the evening, poularde with truffle and foie gras, offers a luxurious nod to French tradition. Each element is meticulously crafted, elevating the dish while retaining its comforting essence.
Dessert is a celebration of contrasts and indulgence. A Grand Cru Nyangbo chocolate creation, paired with kumquat and champagne, combines richness, brightness, and effervescence in a final flourish that leaves a lasting impression.
Pascal’s philosophy extends beyond the plate. Every dish is part of a larger story, one that celebrates the connection between food, place, and people. “New Year’s Eve isn’t just about the food—it’s about creating a moment that feels joyful and deeply meaningful,” he explained.
At Les Glycines, the evening is an invitation to slow down, savor, and embrace the beauty of the Dordogne through the eyes of a chef who understands its soul. For those seeking a New Year’s Eve rooted in authenticity, elegance, and emotional depth, Pascal Lombard’s table offers the perfect setting—a celebration that lingers in memory long after the night ends.
Solstice – Paris, France
Chef: Eric Trochon
At Solstice, Chef Éric Trochon, a Meilleur Ouvrier de France (MOF) and Michelin-starred chef, transforms dining into an extraordinary sensory journey. Blending the precision of French haute cuisine with bold international influences—particularly those drawn from Korea, the homeland of his wife and sommelier, Mijn Trochon—Trochon creates an intimate, curated experience designed to evoke emotion, spark curiosity, and leave a lasting impression.
Trochon’s philosophy is rooted in storytelling. “A meal should engage every sense,” he explained, “from the flavors on the plate to the texture of the vessels that hold it.” At Solstice, even the dishes themselves are chosen with intention, enhancing the aroma, temperature, and overall experience of each creation. The result is a celebration of innovation and intimacy, where tradition is reimagined, and the senses are awakened.
This year’s New Year’s Eve menu is a bold expression of Trochon’s vision, combining seasonal ingredients, artistic presentations, and unexpected flavor combinations.
The journey begins with sole and ‘truffe d’encre’, where squid ink is transformed into a faux truffle, delicately paired with celery brunoise, Japanese pearls, and a rich Chardonnay sauce. This playful reinvention immediately sets the stage for a menu that delights in surprise and discovery.
Next, foie gras from Landes, seared to perfection, is served in a Korean stone bowl brushed with sesame oil. The warm, nutty aroma of the sesame mingles with the creamy foie gras, while an artichoke purée infused with vanilla and a Palomino-Fino broth add layers of complexity. The bowl itself, crafted by a Korean ceramicist, keeps the dish at the perfect temperature, turning each bite into a sensual delight.
For seafood, blue lobster is elevated with a lobster butter béarnaise, made from roasted shells, and paired with turnipand fresh Japanese wasabi. This dish reinterprets French classics with an Asian twist, showcasing Trochon’s ability to harmonize bold, contrasting flavors.
The main course, venison roasted with Korean omija berries, is a masterpiece of balance and depth. These berries, known for their five distinct flavors, are complemented by green peppercorns, juniper salt, and a rich poivrade sauce. “The omija berries bring a depth that connects taste to memory,” Trochon explained. “It’s about creating an emotional resonance.”
The evening concludes with a spectacular Corsican honey parfait, served in a bowl crafted entirely from beeswax sent by a Corsican beekeeper. The wax enhances the dish with its intoxicating aroma, turning the dessert into a multisensory marvel. Paired with an aged amber sake, it’s a final note of indulgence that lingers long after the last bite.
At Solstice, every detail matters. The vessels aren’t just decorative; they are integral to the experience, amplifying the aromas, textures, and temperatures of each dish. Paired with a meticulously curated selection of wines and sake by Mijn Trochon, the evening becomes a harmonious symphony where cuisine and art merge seamlessly.
With only 20 covers, dining at Solstice feels personal, luxurious, and entirely transformative. “I want my guests to leave with more than a memory of taste,” Trochon shared. “I want them to feel they’ve been part of something meaningful, something beautiful.”
This New Year’s Eve, Solstice invites you to embark on a culinary voyage that challenges the expected, celebrates the unexpected, and honors the artistry of a chef who sees cuisine as a profound, sensory celebration.
La Maison dans le Parc – Nancy, France
Chef: Charles Coulombeau
In the heart of Nancy, La Maison dans le Parc is more than just a restaurant—it’s a place where memories are created through dishes that reflect the vision and precision of Chef Charles Coulombeau. With roots in French culinary tradition and a deep appreciation for Japanese discipline and seasonality, Charles’s cooking stands at a fascinating crossroads: a celebration of contrasts, balance, and artistry.
From the first moment, it’s clear that Charles is not a chef content with following the well-worn path. His career has been defined by ambition, innovation, and a natural mastery of his craft. “I don’t intellectualize my food,” he explained with humility. “I want my dishes to surprise, to resonate, and to stay with you.” This philosophy is what makes dining at La Maison dans le Parc so unique. Every course is a story, carefully crafted to evoke emotion and immerse diners in a world of flavor and beauty.
For New Year’s Eve, Charles has created a menu that is both festive and personal, an elegant reflection of his dual influences: the depth of French terroir and the lightness of Japanese precision.
The evening begins with smoked trout, where the delicate richness of the fish is elevated by caviar, grapes, and daikon. Each bite is a play on freshness and subtle luxury—a reminder of Charles’s talent for finding harmony in contrast.
The foie gras course takes this further, paired with artichoke, yuzu, and marine herbs. Here, Charles balances the unctuousness of foie gras with the bright, almost electric notes of yuzu and the briny essence of the sea. The result is unexpected yet seamless—a dish that surprises without losing its comforting roots.
Charles describes the turbot with truffle scales as the embodiment of his current vision: a dish where technique, flavor, and beauty meet. Perfectly cooked to retain its delicate texture, the turbot is enhanced with sunchokes, ceps, and a sake sauce that brings umami depth. “The sake replaces wine but adds something more refined—it’s about precision, not power,” Charles shared.
The poularde with scallops, miso, and kale speaks to Charles’s ability to marry tradition with boldness. It’s a dish that feels timeless yet daring, with miso bringing an unexpected umami twist to the comforting richness of the poularde.
Dessert at La Maison dans le Parc is as much about joy as it is about artistry. The apple with Togarashi and Isigny cream is a playful nod to Charles’s Norman roots, where the gentle heat of Togarashi (a Japanese pepper blend) surprises without overpowering. The evening ends on a rich yet elegant note: Guanaja chocolate with Shochu, a Japanese spirit that bridges the warmth of chocolate with a subtle, whisky-like complexity.
What makes dining with Charles so unique is his ability to bring together two seemingly different worlds—French and Japanese—without forcing their union. His food feels natural and effortless, as though these flavors were always meant to coexist. “It’s not about adding Japanese elements for the sake of it,” he said. “It’s about finding the balance where each ingredient shines.”
At La Maison dans le Parc, every plate reflects Charles’s restless creativity and his instinct for pushing boundaries while honoring tradition. The experience feels intimate and personal—like being invited into the chef’s world, where each dish is a testament to his artistry and his desire to leave you with more than just a meal: a memory to savor.
Maison Chenet – Southern France
Chef: Maxime Chenet
At Maison Chenet, in the serene countryside of Southern France, Chef Maxime Chenet has built a haven where food is crafted with heart, authenticity, and a deep respect for legacy. Working alongside his father—a Meilleur Ouvrier de France (MOF)—Maxime carries forward a family philosophy that places craftsmanship and connection above all else.
“For me, cooking isn’t about spectacle or overstatement,” Maxime shared. “It’s about letting the product speak, honoring where it comes from, and creating something that feels natural and joyful.” This straightforward but profound philosophy defines every plate at Maison Chenet, where French tradition is brought into the present with a light, creative touch.
Maxime’s culinary vision is deeply rooted in the fundamentals he learned growing up: simplicity, precision, and a respect for ingredients. Yet his food is far from static. There’s a quiet boldness in his approach, one that elevates the familiar without overwhelming it. He balances flavors and textures with remarkable finesse, ensuring every dish feels both comforting and refined.
This New Year’s Eve, Maxime has composed a menu that reflects his core philosophy: a celebration of French terroir, prepared with care, and presented with the kind of understated elegance that leaves a lasting impression.
The evening opens with three amuse-bouches, each a small window into Maxime’s thoughtfulness: a Camargue bull tartare lifted by wasabi, a tartelette of smoked herring with caviar lemon offering briny brightness, and a beignet of truffled milk—a warm, delicate bite that sets the tone for what’s to come.
Maxime’s love for vegetables takes center stage in “Tout végétal”, paired with a sorbet of fresh garden herbs. It’s a dish that celebrates the land itself—pure, seasonal, and vibrant—reflecting Maxime’s belief that simplicity, when handled with care, becomes extraordinary.
This clarity of vision continues through the courses, each one unfolding with intention. The seared scallops, nestled in a bouillon of Cévennes onions and chestnuts with Lard Colonnata, capture the essence of winter’s warmth. The langoustine with curry, paired with salsify, Granny Smith apple, and celery, balances subtle spice with bright acidity, a masterful interplay of flavors.
Maxime’s Mediterranean roots shine through in the roasted sea bass, served with creamy Tarbais beans, Galician sea urchin, and coconut cream—a dish that feels luxurious yet grounded, capturing both land and sea with grace.
To cleanse the palate, a thyme sorbet with Frigolet liqueur and lavender honey espuma transports diners to the fragrant hills of Provence, a moment of pure sensory joy.
The centerpiece of the meal is the roasted venison fillet, served with squash gnocchi, braised quince, and a grand veneur sauce. It’s a dish that speaks to Maxime’s roots in French tradition—robust, elegant, and deeply satisfying—while showcasing his ability to bring modern refinement to the classics.
The journey winds down with Saint Marcellin cheese, paired with citre jam and a delicate truffle espuma, before ending on a note of brightness and indulgence. First, a duo of citrus with Madagascar vanilla, fresh and vibrant, followed by Grand Cru chocolate with passion fruit, where richness and lightness coexist in perfect harmony.
Maxime’s food reflects who he is: generous, grounded, and quietly confident. Trained by his MOF father, he learned that true mastery lies in restraint and honesty—qualities that define his cuisine. “I want my guests to leave feeling good,” Maxime explained. “Satisfied, connected to the moment, and reminded of how beautiful French cuisine can be when it’s allowed to shine.”
Dining at Maison Chenet is more than a meal. It’s an experience rooted in tradition, family, and the joy of simple things done extraordinarily well. New Year’s Eve here is an invitation to savor French gastronomy as it was meant to be: pure, thoughtful, and full of heart.
For those seeking a celebration that feels deeply personal and timeless, Maison Chenet offers the perfect beginning to the year—a place where food connects people, and every plate tells a quiet story of love, legacy, and craftsmanship.
As the year comes to a close, these chefs have created New Year’s Eve experiences that combine creativity, tradition, and the joy of exceptional cuisine. Each menu is a celebration of the season, an invitation to savor the moment, and a perfect way to welcome the year ahead.
Raise a glass, enjoy every bite, and step into 2024 with a table full of flavor and memories. Ready to craft your next extraordinary journey? Contact us to create a tailored experience that celebrates the very best of French gastronomy. Bonne année!
