LUX Dining EXPERIENCES

During these unusual times, let us be grateful for the gift of each day and focus on living and enjoying our best life, as safely as possible, by celebrating and savoring life’s special moments with those we cherish. To help you create these memorable celebrations we are delighted to introduce two new offerings.

Chez Montier Lux Dining at Home is the ultimate interactive culinary experience for an extra special celebration where you design the meal with Chef Juan.

What clients are saying about their Chez Montier Lux Dining Experience at Home!

“We celebrated our 25th anniversary with a fabulous, fine dining experience compliments of Chez Montier. The exquisite meal, with candlelight and mood-setting music made for an extraordinary evening of celebration. Chef Juan's love and passion for food and its presentation were undeniable and heightened our excitement. We appreciated the easy-to-follow detailed instructions and plating sketches which added fun to our romantic evening. We look forward to enjoying Chez Montier's delectable cuisine again and we highly recommend this experience."  

Ken & Deidrea C.

You begin this unique adventure with a personal consultation with the Chef. Together you create a customized menu which takes into consideration your vision. In addition, Chef then sketches your dishes and shows you, step-by-step, how to beautifully plate your courses using your own china and serving dishes. Nothing is left to chance during this one-of-a-kind gourmet experience.

Your one-of-a-kind Lux Dining experience at home includes:

Consultations with Chef Juan

Menu Design

Plating Design

Step by Step Plating Sketches

Detailed Serving Instructions

Floral Arrangements

Multi-Course Dinner

Menu Cards

Contact-Free Delivery

Autographed Copy of "Designing the Gift of Food" 

Call Judith 404.626.0772 to discuss your Chez Montier Lux Dining Experience at Home!

What clients are saying about their Chez Montier Lux Dining Experience at Home!

“My husband and I are food enthusiasts and we enjoy fine dining. We wanted to do something special to celebrate our 13th wedding anniversary but dining out during COVID-19 was not an option. Thankfully, we were referred to Chez Montier catering who delivered a FABULOUS multi-course dinner complete with plating concept sketches! Every dish was amazing and Chef Juan’s attention to detail was UNMATCHED! My husband was so impressed and we both agreed that it was, hands down, one of the best meals we’ve ever had! Chez Montier truly made our anniversary one of our BEST! I highly recommend Chez Montier. We look forward to enjoying their delectable food again and again!”

Greg & Tiffany E.

Call Judith 404.626.0772 for an initial consult for your Chez Montier Lux Dining Experience at Home!

Chez Montier Black Bento

We are excited to share Chez Montier’s new elegant, sophisticated, catering offering - ‘Black Bento.’ This option was especially developed for clients who want small event catering services. Our stylish, black bento box holds a complete gourmet meal of the cuisine of your choice. The self-contained bento box does not require personal serving so it’s an easy way to social distance and keep your guests safe. The bonus ~ the box becomes a take home gift and a reminder for your guests of your celebration.           

“What a wonderful party! The food was absolutely delicious - people were raving about it and everyone loved the presentation. Thank you for helping to make it such a special evening where we could celebrate and share some joy.

Ann W. 

Call Judith 404.626.0772 to discuss your Black Bento event and menu options! 

SPECIAL EVENTS & POP-UP Dinners

A DELICIOUS EVENT CREATED ESPECIALLY FOR YOU!

Sometimes in life you turn a corner and find an unexpected surprise. Chez Montier’s seasonal Pop-Up Dinners are exactly that --- a delightful, dining experience that celebrates friendship, love or both! Chef Juan Montier designs his menus based on a theme that lends itself to imaginatively highlighting both food and floral décor. Immerse yourself in the culinary delights of Chez Montier's Pop-Up Dinner Menus below!

Subscribe to our newsletter to be notified of Chez Montier’s public Pop-Up Dinners.

CHEZ MONTIER VALENTINE’S DAY POP-UP DINNER - FRIDAY, FEBRUARY 14, 2020

Valentine’s Day 2020 was definitely a night of Amore En Abbondanza (love in abundance)! The evening SOLD OUT more than a week before Valentine’s Day!

Mark your calendars for Valentine’s Day 2021, Saturday, February 14th and BOOK EARLY!

Experience the magic here!

Video by Joel Adrien Films; Photos by Janet Howard Studios; Photo Booth by Cliff Robinson Photography

Amore En Abbondanza Photo Gallery I

Photos by Janet Howard Studios; Photo Booth by Cliff Robinson Photography

Amore En Abbondanza Photo Gallery II

Photos by Janet Howard Studios; Photo Booth by Cliff Robinson Photography

The 2020 Valentine's Day Menu…

@Upstairs Atlanta

February 14, 2020

            AMORE EN ABBONDANZA       

Signature Cocktail

Angelo Azzurro

Vodka, Cointreau, Blue Curacao

Tuitt’s God Father

Bourbon, Cappelletti, Aperol, Campari

Amuse Bouche

First Course-Passed

Seared Scallops (GF)

In a Velvety Creamy Garlic, Parmesan and Pernod Sauce

Arancini

with Turkey ’Nduja, Grano Padano and Saffron

Pasta Shells (V)

Stuffed with a Zucchini, Yellow Squash, Red Pepper

and Onion Ragu in a Brown Butter Sauce

Antipasto Piatto

“Before the Meal”

Antipasto Platter

with Grilled Veggies, Olives, Artichokes,

Bruschetta, Prosciutto, Mortadella, Salami, Provolone,

Grana Padano and Burrata Cheese

Focaccia Bread with Tomatoes, Herbs and Cheese

The Salad

Arugula and Sweet Figs Salad

Drizzled with a Grana Padano Dressing

The Primo

Lobster Fagottini in Black Truffle Cream Sauce

with Green Peas

Vegetarian Option

Wild Mushroom and Shallot Fagottini

in Black Truffle Cream Sauce with Green Peas

The Secondo

 Braciola

Beef Stuffed with Quinoa, Currents, Hardboiled Egg

and Parmesan Cheese Braised in a Mushroom Marinara Sauce

Vegetarian Option 

Portabella Mushrooms

Stuffed with Quinoa, Currents, Hardboiled Egg

and Parmesan Cheese Braised in a Mushroom Marinara Sauce

The Contorno

Grilled White Asparagus

The Dolce

Dessert Platter 

ANDALUCIA! LOVE|FOOD|JAZZ - 2019 Valentine’s Day Pop-Up Dinner

PC @bradley_dale_photography

POP UP DINNER GUEST

Chef Juan delivered… Awesome, intimate ambiance, an Iberian themed gastronomic experience, fantastic fellowship, signature cocktails, and live music was the icing on the proverbial cake! Oh sooo very special!

Sondra J.      

The 2019 Valentine's Day Menu…

@Anne Flaire Antique Gallery

February 14, 2019

            ANDALUCIA! LOVE|FOOD|JAZZ       

Signature Cocktail

The Portuguese Mule

With Peach Bitters and Ginger Beer

The Andalusian Dawn

A Sophisticated Sangria infused Andalusian Brandy

and Portuguese Red Wine

FIRST COURSE OPENERS

Smoked Sardine Crostini

Smokey Spanish Tapas

 Granada Pork Belly

Iberian-style Pork Belly Braised in a Sherry Vinegar Reduction

Tortilla de Patata (Spanish Potato Omlet)

Served with a Spanish Romesco Sauce

SECOND COURSE – SALAD

Stuffed Artichoke Salad

with Manchego Cheese on a Bed of Arugula drizzled a

Seville lemon vinaigrette

THIRD COURSE – SOUP

Caldo Gallego

Galician White Bean, Kale and Potato Soup with Rabbit

Saddle wrapped with Serrano Ham

FOURTH COURSE - PALETE CLEANSER

Pine Needle, Lemon, and Fresh Air Sorbet

FIFTH COURSE – MAIN

Seafood Paella** 

Saffron Infused, Lobster Tail, Head on Shrimp, Mussels,

Clams, Spanish Chorizo, and Chicken 

SIXTH COURSE – SWEETIES

Chocolate Dessert Salame

With Caramel Mustard

ANDALUSIAN SPIKED COFFEE CORDIAL

With Vanilla and Nutmeg Cream

COMIDA AMOR - 2018 Valentine's Day Pop-Up Dinner

PC @bradley_dale_photography

                POP UP DINNER GUEST

I had the time of my life! I felt like a princess transported to a magical place. I had high expectations and they were met!

Dr. Judith F.                                                                                                                                                                                                                 

The 2018 Valentine's Day Menu…

@The Westside Warehouse

February 14, 2018

            “Brazil”   "Comida Amor"        

Signature Cocktail

The Caipirinha

(kai-pee-reen-ya) 

The Brazilian National Cocktail

with Cachaça, (ka-shah-suh)

“Samba-Tini”

Acsi Berry, Passion Fruit, Vodka and Lime

Garnish with a Passion fruit arils

Amuse Bouche-First Course 

Brazil Nuts

Candied Nuts with a Hint of Fiery Spice

Plantain de Camarao

Shrimp and Rustic Crushed Plantain Spoonsful

Coxinha de Frango

(co-shee-nya)

Brazilian Chicken Croquettes with Tomato

and Turmeric dipping sauce

Bolinho de Bacalhau Bites

Smoked Salt Cod Fritters with Scallion and Parsley

Salad-Second Course

Salada de Palmito

Heart of Bamboo Shoot Tips, topped with

a Tangy Passion Fruit Vinaigrette

Pão de queijo

Cheese Bread filled with Requeijao (Brazilian Cream Cheese)

And topped with a Pimenta De Bico

(Mini Sweet Pepper)

Soup-Third Course

Moqueca

(mo-KEH-kah)

Brazilian White Fish Stew

topped with a Fried Prawn

Pallet Cleanser-Fourth Course

Acai Granita

Acsi Berries blended with Pomegranate

Coulis and Grand Marnier

Fifth Course

Churrasco Gaucho

Mesquite Smoked Beef Spinalis

 and Lobster Tail on Sautéed Collard Greens,

and topped with Fried Onions

and served with Farofa

Feijoada

(fey-jwah-duh)

Brazil’s National Dish

A Deconstructed Black Bean Stew Shooter

topped with a Frill of Fried Yucca

Sweeties-Sixth Course

Quindim

(keen-jean)

A Traditional Brazilian Coconut Egg

Custard with Grand Marnier Drizzle

  LOVEFOODFASHION - 2017 Valentine's Day Pop-Up  Dinner  

POP UP DINNER GUEST

Thank you Chez Montier for an amazing Valentine's Day pop-up experience! Always so nice to try something different and this did not disappoint. From the beautiful and delicious seven courses, the specialty cocktails and the company at our table, we had an amazing night of love, food, and, fun!

    Moriama I.

 The 2017 Valentine's Day Menu…

@Bloomingdale's

February 14, 2017

            “Japan”          

Themed Beverages

“SEELBACH”

NIKKA’S MALT WHISKIES, SPARKLING WATER,

ORANGE LIQUEUR AND BITTERS

UNFILTERED COLD “SAKI-TINIS”

WITH FRESH LEMON AND GRATED GINGER

GARNISHED WITH SHREDDED DIKON

First Course-Openers and Aperitif

BEEF NEGIMAKI WRAPPED SCALLIONS

DRIZZLED WITH SWEETENED SOY SAUCE

BAY SCALLOP SPOONSFUL MARINATED

WITH UNFILTERED SAKI AND MIRIN

TOSSED WITH FRESH SCALLIONS

AND A HINT OF WASABI

MISO BRAISED PORK BELLY ATOP

STICKY RICE DRIZZLED WITH ROASTING

JUS AND GARNISHED WITH A

CRYSTALLIZED GINGER AND PEACH COMPOTE

Second Course-Soup

SNOW CRAB CLAWS, TOFU AND MIZUNA

(JAPANESE SPIDER MUSTARD GREEN)

IN A DASHI GARLIC BROTH

Third Course-Salad

SHISO SALAD WITH “SAKU” BLOCK TUNA LOIN

MARINATED JAPANESE VEGETABLES

AND SUGAR SNAPPED PEAS

DRIZZLED WITH A RED MISO VINAIGRETTE

TOPPED WITH SHAVED BONITO

Fourth Course-The Palette Cleanser

HONEY SWEETENED GINGER

AND ELDERFLOWER GRANITA

TOPPED WITH A FROZEN BLACKBERRY

Fifth Course-Main

SHAOXING WINE MARINATED AND MESQUITE

GRILLED BEEF TENDERLOIN

AND

WHITE MISO MARINATED AND BLACK

TEA SMOKED BLACK COD FILLET

WITH A SHIITAKE MUSHROOM,

BROWN BUTTER SAUCE

SOBA NOODLES TOSSED WITH GINGER,

SESAME SEED AND SOY SAUCE

WITH CHARRED JAPANESE EGGPLANT

Sixth Course-Dessert

WHITE CHOCOLATE COATED

BLACK TRUFFLE GANACHE, DUSTED

WITH “MATCHA” GREEN TEA POWDER

AND GARNISHED WITH POACHED LYCHEE FRUIT

2016 Leadership Atlanta Pop-Up    

The 2016 Atlanta Leadership Class Menu…

@Symposium Wines

October 22, 2016

Themed Beverages 

“SAINT CITRUS COSMOPOLITAN”

VODKA, FRESH GRAPEFRUIT

AND ORANGE JUICE, MELLON BALSAMIC

VINEGAR AND SAINT GERMAINE

“THE ROOSEVELT”

JAMAICAN DARK RUM, DRY VERMOUTH,

FRESH ORANGE JUICE

AND ORANGE BALSAMIC VINEGAR

First Course-Openers and Aperitif

Passed Appetizers

WILD MUSHROOMS DUXELLE SPOONSFUL WITH

PARMESANO REGGIANO MOUSSE

TOPPED WITH CRUNCHY POTATO GAUFRETTE

SEARED TUNA WITH CAPER AND OLIVE

TAPENADE TOPPED WITH CRISPY FRIED GARLIC

SERVED ON A THIN RICE CAKE

CRAB “FINGERS” DIPPED IN A SPICY ROUMALADE

SAUCE WITH WHITE BALSAMIC VINEGAR

SPRINKLED WITH CILANTRO

Second Course-Salad

DECONSTRUCTED WALDORF SALAD

WITH ARTISAN LETTUCE, GRANNY SMITH APPLES,

WHITE GRAPES AND TOASTED CARAMELIZED

PECANS, DRIZZLED WITH A LEMON AIOLI EMULSION

 TOPPED WITH A POACHED LOBSTER CURL

Third Course-The Palette Cleanser

BASIL, HONEY, LIME AND

JUNIPER BERRY GRANITA

Fourth Course-Main

MESQUITE ROASTED TENDER AND UNCTUOUS

BEEF SHORT RIBS WITH A PORCINI MUSHROOM JUS

WITH RICOTTA AND HERB GNOCCHI AND TURNED CARROTS

OR

MESQUITE ROASTED SALMON WITH

A PORCINI MUSHROOM JUS WITH RICOTTA

AND HERB GNOCCHI AND TURNED CARROTS

Fourth Course-Main

JAMAICAN SPICED RUM MACERATED

 PEACHES AND GINGER TARTLET

WITH A COCONUT RUM INFUSED COCONUT CREAM 

 GARNISHED WITH A FRESH BLUEBERRY

 2016 SPRING FLING POP-UP

The 2016 Spring Fling Menu…    

@Symposium Wines

March 26, 2016

Themed Beverages 

CHAMPAGNE AND LIMÓNCELLO COCKTAIL

WITH A CRYSTALLIZED LEMON CURL

“NOR'EASTER” BOURBON, LIME JUICE,

MAPLE SYRUP AND GINGER BEER

First Course-Openers  

CREAMY “DEVILED” EGGS

WITH SMOKED CURED SALMON

TERRINE OF FOIS GRAS WITH FIG JAM

SPOONSFUL, TOPPED WITH SHALLOT CRÈME

AND CRYSTALLIZED POACHED FIG

SPRING CORN PUDDING TOPPED

 WITH COLOSSAL LUMP CRAB

AND PARMESAN CHEESE

Second Course-Soup

GINGER AND JUNIPER BERRY

CARROT SOUP WITH ROASTED CARROTS

TOPPED WITH DUCK CONFIT

Third Course-Salad

WHITE AND GREEN ASPARAGUS

AND GREEN PEAS ON BABY ARUGULA

TOPPED WITH “SAGA” BLUE CHEESE

WITH A BASIL OLIVE OIL  

Fourth Course-Palette Cleanser

CLASSIC HONEY SWEETENED,

LEMON, MINT AND GINGER GRANITA  

Fifth Course-Main-One 

QUINOA AND ONION WITH

ROASTED BABY ARTICHOKES  

Sixth Course-Main-Two 

 “HERBS DE PROVENCE” ENCRUSTED

MESQUITE GRILLED LAMB SHANK

WITH ROASTED ONION AND FENNEL

Seventh Course-Dessert

DECONSTRUCTED “STRAWBERRY SHORTCAKE”

WITH LAVENDER FLOWER HONEY CREAM

MOUSSE AND CHAMBORD MACERATED

STRAWBERRIES GARNISHED WITH

TOASTED POUND CAKE CUBES  

2016 VALENTINE'S DAY POP-UP

The 2016 Valentine's Day Menu…     

@ Tech Square Labs

    February 14, 2016

Themed Beverages

LILLET, ROSEWATER AND RUM COCKTAIL GARNISHED

WITH EDIBLE FLOWERS

“THE BAL-DE” WITH 25 STAR WHITE BALSAMIC

VINEGAR AND DEWAR’S WHITE LABEL

First Course-Openers and Aperitif

BRAISED PORK BELLY WITH A SOUR

APPLE AND CRYSTALLIZED GINGER

RELISH TOPPED WITH CRISPY FRIED APPLE CHIP

GRILLED WHITE ASPARAGUS WITH

TUSCAN HERB CHIMICHURRI

INDIAN CURRIED MINI SHRIMP SPOONFUL

WITH BLONDE RAISINS

TOPPED WITH CORIANDER AND FRIED GARLIC

Second Course-Soup

CREAMY LOBSTER BISQUE DRIZZLED WITH

WHITE TRUFFLE OLIVE OIL TOPPED WITH

GRILLED LOBSTER MEDALLION  

Third Course-Salad

ORGANIC ROMAINE ROSETTE DRIZZLED WITH

A CLASSIC CESAR DRESSING TOPPED WITH PARMESAN WEDGE

AND WHITE ANCHOVIES WITH SOURDOUGH CROUTONS

Fourth Course-The Palette Cleanser

LIGHTLY HONEY SWEETENED BLACK BERRY,

GINGER AND ELDERFLOWER GRANITA

Fifth Course-Main-one

VEGAN CREAMY WILD MUSHROOM BARLEY RISOTTO

TOPPED A SAUTÉED MUSHROOM MEDLEY

Sixth Course-Main-two

MESQUITE ROASTED RACK OF LAMB

WITH POACHED FIGS AND CARAMELIZED ONION COMPOTE

DRIZZLED WITH A SWEET VERMOUTH

AND BALSAMIC VINEGAR REDUCTION

Seventh Course-Dessert

CHOCOLATE ESPRESSO RICOTTA PANNA COTTA

IN A CHOCOLATE TUXEDO DESSERT CUP SPRINKLED

WITH BUTTERY CARAMEL TOFFEE