FOR most of us, hosting a decent dinner party is one where the potatoes don’t explode in the oven, and our fire alarms haven’t left guests with a powerful ear ache.  

But for the ritzy well-turned out clientele of private Billericay chef Michel Bru, home cooked Michelin inspired cuisine, served to the dining table on fine china will do.

A chef for 18-years, Michel has cooked for royalty, celebrities, millionaires, and manned Rosetta and Michelin kitchens from Hotel Bristol in Paris, to Balfour Castle in Orkney.

Brentwood Live:

This week, the 34-year-old dropped by our reporter’s home, to serve up a six-course banquet including lobster bisque, red poll beef and champagne jelly – and to talk about the frankly bizarre world he caters for.

It began with Michel arriving on cue in a van bursting with pots, pans, table cloths, candles and crystal glasses.

After decking out the table in silk, Michel entered the kitchen, where the smells of fresh ingredients leapt out - with the urgency of a lobster in a warm bath.

Brentwood Live:

He said: “When I arrived here about six months ago, I was amazed by the incredible fresh food you can get here.

“I’ve sourced food in Paris, in London, and you can get everything just as easily here.

“I don’t think there’s an excuse to eat poorly, it just takes a little more effort.”

For Michel, preparing and cooking in people’s homes is one job aspect.

The most part is travelling around Essex, sourcing ingredients from Colchester Oyster Fishery, Billericay’s Mason Butcher, the Burstead Farm Shop and various Essex markets.

Brentwood Live:

He continued: “So for a meal like this, I would go out that morning, buy everything, then turn up at their homes around 3pm and prepare everything, and have the canapes ready for about 7pm.”

However like many jobs things rarely go to plan, like this week, when Michel was greeted by a small kitchen, and one hungry housemate trying to get in the way with a frozen Chicago Town Meat Feast in hand.

Michel said: “Of course, you never know what you’re walking into in this job, that’s part of the fun.

“I once turned up to someone’s house, and they forgot to tell me their oven didn’t work.

“So there I was with all of this food – no oven.

“I had to change up the menu there and then, but it turned out well.

“I make sure people tell me their kitchen specifications now.”

Brentwood Live:

Despite logistical challenges Michel professionally crafted Norfolk asparagus veloute and cromer lobster mintonee in garlic butter to start.

Within moments he presented a main of delicate slow cooked red poll beef with mustard mash, baby vegetables and red wine jus.

To follow was Champagne Jelly and Raspberry, finished with dark chocolate fondant, white chocolate mousse, milk chocolate croquant with confit oranges and grand marnier custard – the finest meal our reporter has ever eaten. But at £400, you’d expect food fit for royalty.

Brentwood Live:

Michel added: “The most memorable person I have ever cooked for is when I was working as a sous chef in Balfour Castle.

“We cooked for Prince Albert – he was a really nice chap.

“Next I would like to go to local schools, and teach children and parents about how cooking can be fresh, tasty and simple.

“It doesn’t have to be expensive, what I do as a private chef is give people a taste of luxury.”

Michel’s website, including a new Christmas menu, which can be served anywhere in Essex, can be seen by visiting michelbru.com.