Abroad Catering: chef, Nancy Gerbault
Abroad Catering: chef, Nancy Gerbault

Abroad Catering: chef, Nancy Gerbault

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$70/person
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Introduction: Customized Seasonal Menus with a Personal Touch Abroad Catering serves the greater Bay Area and Sacramento Valley. We create creative, colorful and elegant displays of Traditional and International Cuisine. We Specialize in Simple Elegance with Old World Charm. We also love the challenge of Destination Weddings. We have organized International Events for 15 years. From Castles and private Villas in France, Ireland, Italy, Spain to remote regions of the world to a Beautiful Home Weddings. Every event is special to us. We believe in the art of creating a wedding or event with a display of delicious food that goes beyond your expectations. We use only the freshest ingredients. We purchase from local farms and we search for the finest ingredients for our dishes. Everything is fresh, from roasting all our tomatoes for sauces to making homemade pasta. Delicious Food, Professional Service you and your guests will love Personal statement by Nancy Gerbault I have been involved with cooking for most of my life. My first introduction to the kitchen was through my father, he was a baker. I grew-up exploring the world of different tastes and combinations of flavors. From simple beginnings to the Indian Spice Market and the Fields of Lavender in France. Food has been my passion. Preparation of different Cuisine and the History of Food, has been my life study. Educational background: BA -- UC Berkeley, in Art & History of Art MA--Sac State in Anthropology/Archaeology Le Corden Bleu, in Paris (cooking school) I was an International Flight Attendant. This opportunity allowed me to travel throughout the world and experience different cultures. I've lived in France and India. I have worked with numerous award winning chefs, including Michael Ruhlman, co-author of all of Thomas Keller's cookbooks (French Laundry). I have catered for my International Writers' Conference, where numerous world famous authors, filmmakers and artists attended: Booker winner--John Banville, Michael Ondaatji, Michelle Roberts; Pulitzer Prize winning authors--Robert Olen Butler, Paul Hardy, Jane Smiley; Film Directors- Anna & Jane Campion, Sally Potter. Art Exhibitions: Crocker Museum in Sacramento, Solo exhibition Sample Menu Hors d'Oeuvres: Grilled Spicy Prawns  marinated in herbs, olive oil and chilies  Crab Cakes with Aioli Eggplant Tapenade with Sumac Bruschetta Tomato Confit Bruschetta with Burrata Lemon Ricotta Bruschetta with green olive-pistachio relish Duck Confit Bruschetta with pickled Cherries Potato Latkes with Cream Fraiche and Salmon Caviar Smoked Salmon with Pickled Cucumber topped with Mascarpone Chicken Kofta with Mango Chutney  Ground Lamb Kofta with Tztaziki Italian Abruzzese Lamb Skewers Olive oil, rosemary, garlic and lemon Chicken Satay with Peanut Sauce Parmesan Crisp filled with Goat Cheese Mousse  Duck Liver Mousse with dried Blueberries in Cognac  Vegetarian or Vegan: Porcini Mushroom & Apple Mousse with dried blueberries in cognac Served on GF crackers and topped with fresh mint & blackberry Gougeres Baked savory Gruyere Cheese Puff Poke with Fried Wantons (Vegan) Faux Tartare Pickled red beets, sriracha, chives, ginger, asian pear, sesame oil, lime juice, avocado 1st Course Steamed Mussels in White Wine, Onions Fresh herbs and butter Tuna Tartare  with avocado, asian pear, sriracha, sesame oil, black sesame seeds, chives  Coquille Saint Jacques Dry vermouth, mushrooms, cream Truffle Cream Toast Caramelized onions, truffle cream, brioche Topped with shaved Truffles Aloo Tikki Indian Picked Potato Cakes with Sago Crust Pureed spinach with fenugreek Topped with Date Chutney Asparagus Custard with Creamed Morels French Onion Soup Beef broth, caramelized onions, baguette topped with Gruyere Cheese Smoked Eggplant Soup with Red Pepper Cream Vichyssoise Thick leek, potato and cream soup Polenta Rounds with Wilted Spinach and Roasted Mushrooms Kabocha Squash Ravioli with Pine Nuts  Sage Butter Cheese Ravioli with Lavender & Pine Nuts Parmesan Cream Sauce Artichoke & Cheese Ravioli Lemon Cream Sauce Duck Confit Ravioli  in a Roasted Tomato Sauce  Lobster Ravioli  Ricotta, mascarpone and Fresh Herbs Lobster Cream Sauce Crab & Prawn Cannelloni Ricotta cheese, Mozzarella, lemon zest, thyme Saffron and Tomato Cream Sauce Spaghettini with Lemon, Ricotta and Thyme Topped with grated lemon zest and parmesan Dan Dan Noodles (group of 10+ people, for a buffet….very impressive centerpiece) Pickled vegetables, fresh udon noodles, chili oil, ground pork, hoisin sauce, shaoling wine, five spice powder, sesame paste aged soy, bok choy, scallions, roasted peanuts Salads: Citrus Salad with Toasted Pecans Oranges, pink grapefruit, little gem lettuce, purple kale Citrus vinaigrette Greek Salad little gem lettuce, tomatoes, cucumbers, olives, feta red onions, mint Lemon juice, olive oil and fresh herbs Asian Fusion Salad red & green cabbage, carrots, red pepper, cucumbers mint, cilantro, arugula, little gem lettuce, Green onions, cashews, black sesame seeds Dressing: lime juice, orange juice, ginger, sesame oil, soy sauce, rice vinegar, sriracha Wilted Tuscan Kale with Baked Goat Cheese  Tuscan Kale or Little Gem Lettuce Caesar Shaved Parmesan and Croutons Beautiful Salad  arugula, baby gem lettuce, radicchio, watermelon radish, golden beets   Shallot vinaigrette Spinach, Feta and Strawberries Salad  Shallot Vinaigrette  Assortment of Heirloom Tomatoes, Fresh Mozzarella & Basil Leek Vinaigrette With nicoise olives, cornichons, capers and eggs Main Course: Chateaubriand with Porcini Mushroom Bordelaise Sauce  Beef tenderloin marinated in herbs with olive oil Beef Bourguignon Red wine, mushrooms, pearl onions, carrots, garlic, fresh herbs Lardon Beef Daube red wine, olives, herbs de Provence, cloves, olive oil, chili flakes, paprika, Onions, fennel, orange, carrots, parsley Short Ribs with Swiss chard Pearl onions, carrots, celery, red wine, fresh herbs Steak au Poivre Filet Mignon Steak crushed black pepper, cream, cognac Beef Spezzatino di Manzo pancetta, carrots, onions, garlic, white wine, tomatoes, rosemary, capers, parsley Bistecca allla Fiorentina grilled RibEye Steak topped with minced garlic, olive oil, lemon juice, with grilled radicchio Carre di Agnello rack of lamb topped with dijon, thyme, parsley, rosemary, bay leaf, marjoram, fennel, white wine, rice panko. Filetto di Maiale con Prugne e Pistacchi roast pork with chopped prunes, pistachios, white wine, olive oil Ossobuco veal shank with white wine and fresh herbs Braised Lamb with Porcini Mushrooms & White Wine Cassoulet Duck confit, cassoulet beans, lamb, toulouse sausage Magret de Canard Marinated duck breast in juniper berries, thyme, olive oil, cognac Duck Confit Marinated in fresh herbs and cooked in duck fat Grilled Duck Breast  with Caramelized Apples marinated in Cognac, Thyme, Cracked Pepper  Sicilian Spiced Duck Breast with Preserved Orange Orange, fennel, paprika, cinnamon, red pepper, garlic, thyme, rosemary Coq au Vin Red wine, mushrooms, pearl onions, carrots, lardon, garlic Fresh herbs Chicken Normandy Apples, cider, calvados, cream Lobster Thermidor White wine, mushrooms, shallots, cream, lemon juice, Emmenthal cheese Bouillabaisse Prawns, lobster tails, mussels, white fish, clams, tomatoes onions, garlic, fresh herbs, white wine, Olive Oil Poached Salmon Fresh herbs, cherry tomatoes Grilled Salmon with Colatura di Alici Grilled Miso Black Cod Marinated in sake, mirin, white miso, sugar, soy Sole Meuniere Bread crumbs, parsley, butter, lemon Monk Fish with Mussels in a White Wine, Saffron Cream Sauce  Vegetarian & Vegan Moussaka with Red Runner Beans Layers of eggplant with tomatoes sauce and heirloom beans Topped with a béchamel with parmesan and Romano cheese Leek and Goat Cheese Tart Cream fraiche with curry sauce Porcini Mushrooms, Walnuts & Black Barley topped with Roasted Tomatoes & Shiitake Mushrooms Layered, Grilled Spicy Eggplant, Kabocha Squash and Red Runner Beans. Topped with Shiitake Mushrooms Mushroom Bourguignon mixture of mushrooms, red wine, pearl onions, carrots Stuffed Red Peppers with roasted tomato sauce farro, porcini, carrots, onions, swiss chard, red pepper flakes Lasagna with Roasted Tomato Sauce vegan ricotta, vegan mozzarella & parmesan, spinach Kabocha Squash Lasagna vegan ricotta cheese, vegan mozzarella Vegan Potato Gnocchi in olive oil, garlic and sage Cheese Course: I import cheese directly from France and Italy. Therefore, I ofter a wide selection of some of the best cheeses both countries have. Desserts: Individual Chocolate Cakes  filled with chocolate hazelnut ganache with Raspberries  Topped with Chocolate Mascarpone Cream Individual Dense French Chocolate Cake  with Mascarpone Cream  Individual Elderflower Cakes  filled with Lemon Curd  and topped with Mascarpone cream  Pistachio & Meyer Lemon Cake served with Honey Mascarpone Cream Cherry Clafoutis Cherries baked with a thick flan batter Poached Pears in Spiced Red Wine Served with Vanilla Mascarpone Cream Lemon Tart Individual Apple & Apricot Tarts  With a Lemon Crust Topped with Vanilla Mascarpone Cream Chocolate Tart Cherry Mousse Strawberry Mousse
Overview

Hired 83 times

Serves Berkeley, CA

Background checked

5 employees

19 years in business

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Jul - Dec

This pro indicated that they reviewed CDC safety guidelines for COVID-19 and pledged to do the following:

Maintain 6 feet of distance from customers

Wear masks during the job

Wear gloves during the job

Disinfect surfaces touched during the job

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Reviews

Customers rated this pro highly for work quality, professionalism, and responsiveness.

Great 4.8

69 reviews

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pro avatar
Ariel J.
Mar 6, 2022
·

Hired on Thumbtack

Hired on Thumbtack

We booked Nancy for our catering needs for our wedding party of about 20 people. We only booked a few weeks before the event, and the entire experience- from first contacting her, to deciding on the menu, to the actual delivery of the food was the most professional, delightful and absolutely outstanding experience in every way possible. My fiancée has Celiac disease and is allergic to gluten and I have my own dietary restrictions, but Nancy had the most can do attitude and never made us feel any way about these restrictions other than positive that we would be treated to an amazing meal. We wanted all of our guests to be able to enjoy all of the food. Thus, our entire meal was organic, gluten free, and vegan. We had 3 hors d'oeuvres, two main dishes, and two salads. There was plenty of food and all of our guests, (only one was a strict vegan) enjoyed the food and complimented it immensely! It was so fun to hear everyone's favorite dishes and components and the food really was such a huge factor that added to how amazing, simple and stress free our entire wedding was. My personal favorites were the vegan poke with beets, so unbelievably refreshing, so balanced. Also she made a vegan paella that was very flavorful and hearty. And this is all coming from a seasoned chef, I went to culinary school and have worked in kitchens and know the effort, skill and passion that undertaking a job like this takes and Nancy is a true artisan. I am so thankful that I found her and would not hesitate to hire her anytime I can find the reason to (or maybe manufacture reasons to eat more of her delicious food!). Choosing her for the catering was one of if not the best decision I made in the planning of our wedding! Thank you, Nancy!!!!!

Details: Wedding • Lunch • Cocktail hour or hors d'oeuvres • Vegan • Indian • Mediterranean or Middle Eastern • Italian • American - formal • Buffet • No, drop off only • Outdoor venue • No kitchen • 20 - 29 guests • Serving and warming equipment • Premium (high end ingredients)

Wedding and Event Catering
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Paul M.
Jul 2, 2021
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Hired on Thumbtack

Hired on Thumbtack

We had a reunion in South Lake Tahoe with 5 other couples we’ve known for 35 years. To kick off the week we chose Nancy (and her husband Alain) with Abroad Catering to set the dining standard for the rest of the week. I’ve made some good choices over the years (the truck I drive, the bourbon I drink, my bride of 36+ years) and Nancy ranks in the Top Ten. Honestly, we just wanted to let our friends know how much we love them and, if they didn’t already know it, they get it now. One of our friends is gluten intolerant and Nancy made a menu that impressed us all. Basically a giant stack of WOW’s. A lot of thought was put into the presentation of every course. Simply perfect. Nancy and Alain were professional, fun and created a unique culinary experience for six couples. You could choose another caterer but, you’d be making a big mistake. Go with Abroad Catering. You can thank me later. Paul (& Lisa)

Details: Brunch / dinner party • 11 - 20 guests • Dinner • Premium (high end ingredients) • Dessert • American - formal • Gluten free or celiac • Meal prepared onsite • Only once • My home, venue, etc.

Personal Chef
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Connie M.
Mar 12, 2021
·

Hired on Thumbtack

Hired on Thumbtack

Nancy was awesome!!! We just hit it off from the very start. Her helpful, can do attitude and genuine concern for my needs planning my mom’s Celebration of Life was made this project easy. She went above and beyond to make sure it all looked great as well as tasted excellent! The Italian food was - I have no words! Just amazingly tasty and no one went home without a full stomach and praise!! I can’t say enough about this caterer. You will not be disappointed. We had a full menu and more than ample servings for everyone! If I need catering again she will be my go to caterer! Love her!!

Details: Funeral • Lunch • Dessert • Italian • Buffet • No, drop off only • Home • Yes, full kitchen • 40 - 49 guests • Serving and warming equipment • Premium (high end ingredients)

Wedding and Event Catering
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Amanda R.
Feb 5, 2021
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Hired on Thumbtack

Hired on Thumbtack

I hired Nancy to cater for a casual movie-watching day for a large group of friends. Nancy did a wonderful job. She helped us create a great menu within our budget and everyone was raving about the food. Thanks Nancy!

Details: Dinner party • Dinner • American - casual • Food stations • Yes, full service • Home • Yes, full kitchen • Fewer than 20 guests • Disposable plates, utensils, and cups • Paper napkins • Standard (basic ingredients)

Wedding and Event Catering
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Shaina M.
Jul 28, 2021
·

Hired on Thumbtack

Hired on Thumbtack

Nancy and her husband Alain, went above and beyond for our rehearsal dinner. She created a special menu for the evening and everyone complimented how delicious the food was. It was no easy feat to get to us and set up, but she arrived early and very prepared. She’s a true talent with a big heart. I highly recommend her!!

Details: Special occasion (birthday, anniversary, etc.) • 11 - 20 guests • Dinner • Premium (high end ingredients) • Dessert • American - casual • Italian • Mediterranean / Middle Eastern • Barbecue • Gluten free or celiac • Meal prepared onsite • Only once • My home, venue, etc.

Personal Chef
Credentials
Background Check

Nancy Elsmoregerbault

FAQs

  • What should the customer know about your pricing (e.g., discounts, fees)?

    My minimum charge for an event is $1000. Pricing has to do with: 1. Size of event (cost is lower when there's more people) 2. How many items you want served 3. Kind of service, if dinner is a buffet, family style or plated (higher) 4. If you need dishes, flatware and glasses 3. Premium ingredients. Everything I prepare is organic and I search for local farmers.

  • What is your typical process for working with a new customer?

    1. I first like to discuss what kind of food you want to serve. 2. If it's for a wedding, what is the brides and grooms favorite dish? 3. How to create a menu that suites my clients 4. What kind of service do you want? The difference in price per service. Cheapest is buffet. Most expensive is a plated dinner. 5. How it's possible to lower cost. 6. What kind of facility is available? Is there a kitchen, if not, is there a location where caterers can set-up? Is there electricity and water? etc.

  • What education and/or training do you have that relates to your work?

    My father was a baker and he was from a very large family. From the time I could use a knife, I began assisting my father. For all of our holidays, I would help prepare dinners for 50 or more guest. I travelled the world as a International Flight Attendant for TWA. I mainly worked First Class Kitchens as a flight attendant. I attended Corden Bleu Cooking School in Paris. I worked as a chef at Poulet in Berkeley. In 2003, I started an international writers' conference, Abroad Writers' Conference. I was inspired by the idea of the French Salons. At my conferences, I held private dinner parties for the literary world. These events were held in chateaux and castles in Europe. Over the years, I've had several chef accompany me in the kitchen. Such as the world famous chef Michael Ruhlman. Michael co-authors all of Terrance Keller's cooking books--French Laundry. Cooking has been my love and passion.

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