Private Dinner : The Table We Will Never Forget

There are evenings you plan, and evenings that surpass everything you imagined. April 3rd was the latter.

For the first Dîner Privé Vertuous Beauty, the Maison had one requirement: the food couldn't just be good. It had to be an experience, another layer of the evening that would stay with every guest long after they left the table.

We found Chef Sylicors for this assignement.

A chef forged in the finest Parisian houses

Before he took over our table, Chef Sylicors built his craft where standards leave no room for error. Fouquet's Paris. La Réserve Paris. Two of the most exacting addresses in the city. The kind of houses that don't just train a chef, they shape his entire philosophy.

What makes him exceptional is not only his mastery of haute gastronomie, but his rare gift for pastry. He doesn't just cook. Every detail and texture are intentional.

He is, quite simply, one of the most talented chefs we have encountered.

The menu that silenced the room

The evening opened with amuse-bouches — arancini, and a croque-monsieur with truffle that immediately signalled the level of the night ahead.

Then came the first pre-starter: a warm smoked butter. Deceptively simple. Profoundly memorable. The kind of thing that makes you pause mid-conversation. Not because you have nothing to say, but because you don't want to miss a single second of what's happening on your palate.

Asparagus followed : Clean, precise. We still remember their taste.

The entrée: a creamy mushroom risotto with shards of Parmesan. Silky, deeply layered, the kind of risotto that resets your expectations entirely.

Then the pièce de résistance — sole grenobloise, golden in brown butter with a hazelnut finish, served alongside a Joël Robuchon-style mashed potato. The table went quiet. That kind of quiet that only extraordinary food can produce.

And to close: a pavlova with exotic fruits. Light, luminous, the perfect final note to a meal that had already given us everything.

Weeks later, our palates still remember every single course. That is the mark of a truly great chef.

25 years old. Already in a league of his own.

What makes Chef Sylicors's talent even more striking is this: he is 25 years old.

At an age where most are still finding their voice, he has already found his mastery. His universe is vast : French haute gastronomie, precision pastry. He moves between culinary worlds with rare ease, bringing each one something entirely his own.

Vertuous Beauty is built on the belief that Black excellence deserves to be seen, celebrated, and elevated. Chef Sylicors embodies exactly that.

Instagram: @sylicors