Le Chef Mobile Delivers New Years Dinners for Elegant Private Parties

Due to popular demand, Le Chef Mobile is again offering its New Years Menu Delivered. Plus, as Chef Pierre Jenatton, Executive Chef claims, You dont have to pay a huge mark-up on wines, pay double or triple rates to babysitters, have terrible service, over-cooked food, and limited time to eat your dinner.

(PRWEB) December 10, 2004 -- Due to popular demand, Le Chef Mobile is again offering its New Years Menu Delivered. Started for the Millennium, Le Chef Mobile decided to offer this service as an alternative to dining out, especially on such an over-priced, busy night as New Years Eve. After the unfortunate events of 9-11, the idea became even more popular as safety has been at the top of peoples minds. Plus, as Chef Pierre Jenatton, Executive Chef claims, You dont have to pay a huge mark-up on wines, pay double or triple rates to babysitters, have terrible service, over-cooked food, and limited time to eat your dinner. All that goes away with our concept. You simply invite your friends, decorate your lovely home, pull your favorite wines from your cellar and celebrate New Years in quiet elegance."

Since Le Chef Mobile usually offers completely customized dinners, Chef Pierre adjusted the concept slightly by offering a menu with several options for each course, such as Grilled Quails with Balsamic Syrup or Beef Tenderloin with Cabernet Sauce or Sea bass with Champagne Shrimp Sauce as the main course. Also, if people want to eat early or very late, they are completely free to eat whenever they want, take a break between courses or put the kids to bed, since they get to customize the dinner however they want.

Chef Jenatton is the owner of a personal chef service entitled Le Chef Mobile. One of the pioneers in the personal chef industry, in 1985, Jenatton first created his service preparing dinners using clients facilities, then serving the food and cleaning up afterwards. Having worked as an Executive Chef at the Boulderado Hotel, La Reserve in San Francisco, Dianas in Carmel and the Westin Hotel in Boston, Jenatton has over 20 years experience stateside, and 15 years experience in France. According to the Boston Globe, a personal chef like Pierre Jenatton dishes up convenience, luxurious ease and restaurant-style meals. Best of all, you dont have to leave home."

Arriving in Boston in 1992, Chef Jenatton teamed up with Marketing Consultant Jeanine Buckley, pursuing his idea as a full-time venture. Jenatton finds that some of his best prospects are wine consumers because they are well-traveled and have an educated food palette. Le Chef Mobile was recently featured in the Boston Globe about its wine tasting parties in peoples homes, along with other innovate services including customized cooking classes and holiday cocktail parties. Jenattons artistic talents are also expanding to include whimsical sculptured ceramics and impressionistic style landscapes and abstract dreamscapes. What will he think of next?

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