--- title: "Modern European Main Courses | Private Fine Dining in Bengaluru" description: "Experience Modern European main courses like fillet steak and duck breast at home. Chef Clive brings restaurant-style fine dining to your private events." canonical: https://mytribe.in/oxalisfinedining/private-chef-services/modern-european-main-courses last_updated: 2025-09-15 --- # Modern European Main Courses for Private Dining Tribe Verified · Modern European dining in Bengaluru By [Oxalis Fine Dining](https://mytribe.in/oxalisfinedining) · Private dining at your home across Bangalore (urban and rural), at the chef's residence in Yelahanka, or on staycation outstation. · ₹2,500 per guest (estimate) Part of [Private Chef Services](https://mytribe.in/oxalisfinedining/private-chef-services). [View full gallery](https://mytribe.in/oxalisfinedining/private-chef-services/gallery) My main courses form the center of the meal, blending traditional European techniques with modern flavor profiles. Every dish is built on ingredient quality and precise preparation. ## Photos and videos - ![A perfectly cooked fillet steak, showcasing a beautiful medium-rare interior. I serve this with squid ink aioli, mushroom ketchup, and rehydrated tomatoes for a complex flavor profile.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/8f50d014-24d4-489b-a39e-0928a08741ed) - [Video: The final saucing of a tenderloin dish. A rich bone jus is carefully drizzled over the plate, bringing together the tenderloin, shiso, and other elements.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/2f10ab98-070b-4100-8e0e-7f8500f38e6e) - ![A stunning plate of Magret of Duck, cooked a la rosé. The dark, textured plate provides a beautiful contrast to the rich colors of the duck and sauce.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d133ece6-38f1-454c-a062-d4dc658bb3bb) - ![My signature Ballotine of Chicken. The chicken is deboned, stuffed with a mousseline, and served with a classic panisse, truffle mushroom ketchup, and a port wine reduction.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/0b29aae3-8d25-4bb1-bc14-33611bcfc152) - ![A tribute to classic French cuisine: "Caille en sarcophage," or quail in a coffin. A whole roasted quail is presented in a puff pastry coffin, a dramatic and delicious entrée.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/568b90c5-33c2-46be-b5bb-173050444df1) - ![A close-up of pan-seared salmon with perfectly crispy skin. It's served on a bed of creamy sauce and garnished with delicate finger lime caviar.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/3a34544f-e2a9-4a1b-a0b6-6ea8c61346f8) - ![A beautifully roasted duck crown, with scored, crispy skin. This is the result of careful curing and rendering to achieve the perfect texture.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/0155440a-d8b4-4170-a157-2c3f26b3c0b4) - ![The starting point for an exceptional dish: a pristine block of Bluefin tuna. The quality of the ingredients is paramount in my cooking.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/77648e0d-e754-43b2-a261-0eeeacb744a4) - [Video: A slow pan over the glistening, herb-flecked skin of a roasted duck. This visual showcases the texture and care that goes into preparing the bird.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/db06ba41-cb50-479c-99fa-81b284c1bf0b) - ![Slices of high-quality Bluefin tuna, ready for a tartare or to be lightly seared. The deep red color indicates its freshness and quality.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/7b4d6aaa-e8f2-45ab-9cf6-d37eb1ae488b) - [Video: Drizzling a rich, dark jus over a perfectly cooked lamb chop. The sauce is the final element that ties the entire dish together.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/0647c17d-a2fd-4390-8d1a-13455ae8bc9b) - ![A modern take on a classic: Pâté of Pork and Duck. It's served with a grapefruit and Calvados glaze and a sharp tomato gastrique to cut through the richness.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/6bd67119-6c1a-4fb2-9060-bb0cbb8d7fb2) - ![Slices of fillet steak, rested and ready for plating. Proper resting is crucial to ensure the meat is juicy and tender.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/fa89e4f1-fcbd-4980-ab33-d5d018dd63e9) - [Video: Plating a duo of lamb with a vibrant laal maas sauce and a classic red wine jus. This dish is a fusion of Indian flavors and European techniques.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d19fe5b5-9be7-4411-a4ae-9f8f86971799) - ![Placing slices of perfectly pink duck breast onto the plate. This action shot shows the final assembly of my Magret of Duck dish.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1201dc52-bd62-47ca-9815-a73d1bc47bc8) - [Video: A close-up of the Magret of Duck, showing the tender meat, crispy skin, and the accompanying wild mushroom fricassée and Sauce Robert.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/520426e3-f0e2-460b-9b11-00c86f8434d7) - ![Slicing into a perfectly cooked duck breast. This shot reveals the juicy, pink interior, a hallmark of proper technique.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/098b93c0-ccde-4215-a8fc-feba193fc4a6) - ![Plated Magret of Duck from my "Four Hands" collaboration dinner. It's served on a cauliflower crème with preserved cherry and port jus.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/5eabb919-cc5a-41c6-b674-d25147fe4549) - ![A delicate preparation of Kanpachi, or Amberjack. The fish is served with yuzu, miso, a soft quail egg, and crispy taro chips for texture.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/9a114b24-e3cc-4249-a106-6a1299633825) - ![A vibrant cold soup with crab, heirloom tomatoes, and a bright green gazpacho base. This is a refreshing and elegant seafood starter.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/37012f26-ef37-4f13-a38a-23978c3b6c01) - ![A beautifully plated tenderloin, sliced to reveal its perfect medium-rare cook. It's accompanied by delicate garnishes and a rich sauce.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/3aad19f6-e61a-4dfb-9400-db10d330ced7) - ![A colorful seafood dish featuring scallops and heirloom tomatoes in a light, herbaceous broth. A perfect example of a light yet flavorful course.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/6c6d69e3-09ab-4022-acc2-781364a80dff) - [Video: The complete plating process for a Wagyu steak dish. From the sauce smear to the final placement of garnishes, it's a dance of precision.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/eb665316-568a-42df-9bcd-7563503eb669) - ![Slicing a Ballotine of Chicken, revealing the vibrant green farce inside. This cross-section shows the technique and care in its construction.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/2711d47c-2124-49f3-b37e-16db865c89ab) - ![A line-up of the crab and gazpacho dish, ready for service. The consistency across all plates is a hallmark of a professional kitchen.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/36c24954-59ba-4346-9571-42db48f6557b) - ![A dish from my Mexican-themed supper club: tender octopus served with a corn espuma, showcasing a blend of textures and flavors.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/517ed087-c805-486d-9734-02f578c2f20e) - ![Roasted chicken served with two types of mole, rojo and negro, and a traditional tamale. A modern interpretation of classic Mexican flavors.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/e2f8bb3f-31ce-4ee2-a8a9-600b38452371) - ![My 'Duo of Chicken' dish, featuring both heritage and regular chicken, served with toasted kale and a rich port jus.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c45deeca-1d2d-49d3-b480-9db50fd93c53) - ![Another angle of the chicken ballotine being sliced, highlighting the juicy interior and the distinct layers of the roulade.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/afaee0a6-d52d-4fbc-ba9b-26b418b8a9b2) - ![Plating the chicken ballotine with artistic swirls of sauce and carefully placed garnishes.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/e91b907f-fd7f-44bf-ad21-e128247d0ca8) - [Video: A close-up video of the chicken ballotine being sliced. The smooth cut from the sharp knife shows the tenderness of the meat.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/7156dba5-0eef-4613-89a8-eeae230e943b) - ![A sophisticated dish of veal wrapped in crépinette, served with confit potato, morels, and a vibrant watercress purée.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f235e4c0-380c-42da-b027-0c62e434abcc) - ![A close-up of the plated veal dish, showing the beautiful pink center of the meat and the earthy tones of the wild mushrooms.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f694f069-20b3-4b9b-9dfb-99140dee12b9) - ![Tenderloin Crepinette served with a tempura-fried shiso leaf. The combination of textures is key to this dish's success.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/9aed6218-1bbf-4765-85bd-9404dce0525d) - ![A hearty and elegant meal of New York Strip steak with pomme puree and torched broccolini, perfect for a steak and wine dinner.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/11a13c7e-404b-41cf-9747-71e53b4afaf4) - ![Torched Mackerel with an escabeche of vegetables and wasabi-watercress purée. A bold and flavorful seafood appetizer.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/6535a380-b7b3-45b3-84a6-d44149fc4973) - ![A repeat of the beautiful Ballotine of fish, showcasing its intricate and colorful plating from a different angle.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c113e674-ba02-4669-b952-a87bd4c799b5) - ![A delicate dish of cured mackerel with orange segments and puffed rice in a citrusy broth. A light and refreshing starter.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c0d24622-30be-4410-b7e1-9fb3c22773fc) - ![The roasted quail resting in its puff pastry "coffin" before being carved and served. A show-stopping presentation.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f343e42e-231f-4221-95b9-7ad8f4b8b38f) - ![The final plating of the Caille En Sarcophage, with the pan-roasted quail pieces arranged back in the vol-au-vent with a marjoram jus.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/600a721b-9200-4db4-91b8-37c06436553c) - [Video: Pan-seared salmon with crispy skin, being plated with a creamy mustard seed sauce on a textured fish-scale plate.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/abd5988c-fdf8-4604-bcd6-6cf4ed7409ed) ## About Modern European Main Courses My main courses rely on the discipline of classic preparation. When I prepare a fillet steak or duck breast, the result depends on how the meat is rested and the sauce is built. I use bone jus and reduction techniques that take hours to achieve, ensuring that when I plate the dish, every element—from the mushroom ketchup to the rehydrated tomatoes—has a purpose. For me, the main course is about finding the right balance between traditional European foundations and unexpected twists. Whether it is a Ballotine of Chicken, where the bird is deboned and stuffed with a delicate mousseline, or a classic Magret of Duck cured in five spice and cooked a la rosé, I am constantly looking for depth. I use techniques like sous-vide, long-term curing, and slow reductions to build flavor. For instance, my Lamb Duo incorporates a rich red wine jus alongside Indian influences like laal maas, proving that distinct cultural flavors can coexist on one plate. You will not find heavy, masked flavors here. My approach is to let the protein lead, supported by components like panisse, sunchokes, or a truffle mushroom ketchup. When I cook for you, I am looking to provide a sequence of textures that keeps the dinner interesting from the first slice to the last bite. ## About Oxalis Fine Dining I am Clive, and I prefer to let the food do the talking. I bring my kitchen tools, my ingredients, and my focus directly to your dining table or my residence in Bengaluru. My goal is to feed you well and share the stories behind the ingredients on your plate. 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