Enjoy a gourmet dining experience without leaving your home. As your personal chef, I create customized menus tailored to your tastes, dietary needs, and the occasion—whether it’s a romantic dinner, family celebration, or special event.

I take care of everything: menu planning, grocery shopping, cooking, serving, and cleaning up. All you have to do is relax and enjoy a delicious, stress-free meal with your guests.

Fresh ingredients, refined flavors, and personalized service—bringing the restaurant experience to your table.

🍽 MENU

✨ Amuse-Bouche

• Whelk carpaccio, dashi broth, samphire and ginger

• Baked basin oyster, maître d’hôtel butter

• Onion tarte tatin, gorgonzola and rosemary VG

• Red cabbage stuffed with ricotta cream, confit apple, pistachio, dill, capers and sesame oil VG

• Mini truffle focaccia with Italian truffle ham ++

• Baby potato “pocket”, lemon cream and caviar +++

• Roasted multicolored beet tartlets, fresh cheese mousse and crushed walnuts VG

• Crispy oyster with beetroot, chive chantilly

• Potato pavé, wagyu beef tartare, Aquitaine caviar, whipped herb cream

• Oyster with kiwi brunoise, yuzu dashi and champagne reduction

• Cucumber, melon, and watermelon “Rubik’s cube”, feta, pomegranate molasses and olive oil VG

• Green pea cream, parmesan, basil, lemon and soft quail egg VG

• Basil cheesecake with smoked trout

• Butternut and Comté arancini, carrot purée VG

• Duck croquettes, barbecue sauce and hibiscus gel

• Crispy scallop, yuzu mayonnaise

• Crispy enoki mushrooms, herb and miso garlic mayo VG

• Foie gras toast, anchovy salt brine and chestnut cream

• Pork wonton ravioli with shallots and kaffir lime

• Crispy rice with tuna tartare

• Padrón pepper tempura, chili oil mayonnaise VG

🌊 Starters

• Seafood platter: prawns, whelks, clams, oysters, wakame salad, lemon aioli

• Burrata, confit cherries, chili and basil, grilled bread VG

• Burrata & ricotta éclair, scallop carpaccio, candied kumquat +++

• Sea bream ceviche, leche de tigre, fresh herb and fennel salad

• XXL ricotta and truffle raviolo, creamy sage sauce, grilled mushrooms VG +++

• Sea bass crudo with roasted peach and verbena oil ++

• Perfect egg, truffle forest sauce, crispy guanciale +++

• Truffle-stuffed scallops, scallop beard cream, baby potatoes +++

• Jerusalem artichoke velouté with coffee, parmesan chantilly VG

• Oyster trilogy ++

• Vitello tonnato, espuma sauce

• Artichoke alla giudia, perfect egg, truffle cream VG

• Asian-style beef tataki mosaic, Thai salad ++

• Octopus, corn espuma, freekeh, crispy garlic ++

• Razor clam carpaccio, dashi, samphire and ginger ++

• Asparagus tempura, preserved lemon labneh VG

• Poached scallop, cauliflower velouté, salmon roe ++

• Bluefin tuna sashimi, torched grapefruit, yuzu scallion oil ++

• Foie gras brioche French toast, morel sauce ++

🥩 Main Courses

• Half lobster, lobster butter, vanilla cauliflower mousseline +++

• Seared scallops, taglioni, Aquitaine caviar and lime +++

• Beef tournedos, miso pepper sauce, glazed eggplant

• Honey & gochujang marinated duck breast

• Osso buco, gremolata, celeriac purée ++

• Free-range chicken ballotine stuffed with pistachio and truffle +++

• Honey-glazed lamb shank, red wine reduction ++

• Cod fillet with orange butter and sweet potato purée

• Roasted celeriac steak, pepper and mushroom sauce VG

• Vegetable couscous VG

• Salt-crusted sea bass with citrus +++

🍰 Desserts

• Chocolate profiterole, herb ice cream

• Lemon basil pavlova

• Orange blossom floating island, date caramel

• Chocolate mousse, sea salt and olive oil

• Lemon and black sesame tart

• Basque cheesecake

• Rosemary poached pear, date caramel and vanilla ice cream