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I have been a chef for 7 years and most of all in this job I like interacting with people. I want to make sure that not only the final plates reach my guests, but also all the emotion of their preparation.
Enjoying a restaurant-like dinner in the privacy of your own home is not at all complicated. You call the cook, you tell him what you would like, what your budget is and how many people need to be fed, and that’s where he takes care of it.
Whether you feel like a traditional menu, like your grandmother’s, you want to impress your friends with a treat or you have thought about experiencing fine Parisian cuisine, a true private chef should be able to honor the requirements between the most diverse and demanding. Such as, for example, a pigeon breast in dried plum crust and pine seeds, baked potato veneer and bitter chocolate wine sauce. Or a white onion cappuccino cream soup with truffles, thyme mousse and quail egg with vanilla and cognac extract.
When I was in England, I also cooked kangaroo and ostrich meat, and in Greece a huge sea bream of over 3 kilograms, which I bought directly from fishermen. I love working with natural ingredients and I’m used to shopping as much as possible from local producers. I already know most of them.
Starting from 42 Eur / person (snack + basic or basic + dessert) and can increase depending on the complexity of the menu.
Children who do not serve the menu will eat homemade pasta with tomato sauce and chicken breast.
Don’t hesitate to contact me via Travlocals!
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