Chef Muhamed Zumberovic
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🌸 Spring Menu – Riviera Chic 2026
Inspired by the light, elegance and timeless glamour of the French Riviera, this Spring Menu is a celebration of freshness, refinement and Mediterranean artistry. Each creation is designed to awaken the senses, combining seasonal ingredients, delicate techniques and harmonious flavors in a contemporary gastronomic journey. The experience begins with a curated selection of amuse-bouches, where refined textures and bright notes set the tone: citrus, herbs, the purity of the sea and the softness of artisanal dairy come together in small, irresistible bites crafted with precision and elegance. The entrée highlights the beauty of spring produce, elevating white Provençal asparagus through gentle cooking and subtle contrasts, enhanced by silky creams and aromatic accents that respect the ingredient’s natural finesse. At the heart of the menu, the main course expresses the essence of the Riviera: impeccably cooked wild sea bass, paired with young vegetables, fresh herbs and the vibrant acidity of Menton lemon, creating a dish that is light, luminous and deeply satisfying. A refreshing pre-dessert cleanses the palate with delicate bitterness and sparkling notes, preparing the senses for a modern interpretation of sweetness. The finale is a contemporary dessert that captures spring in its purest form. Strawberries, herbs and vanilla unfold in layered textures—soft, crisp and airy—offering a dessert that is elegant, fresh and memorable, leaving a lasting impression of balance and sophistication. This menu is conceived for discerning guests seeking an experience that is refined yet effortless, luxurious yet natural—a true reflection of Riviera living.
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Indication of Chef Muhamed Zumberovic's skills and specialties
ShareInspired by the light, elegance and timeless glamour of the French Riviera, this Spring Menu is a celebration of freshness, refinement and Mediterranean artistry. Each creation is designed to awaken the senses, combining seasonal ingredients, delicate techniques and harmonious flavors in a contemporary gastronomic journey. The experience begins with a curated selection of amuse-bouches, where refined textures and bright notes set the tone: citrus, herbs, the purity of the sea and the softness of artisanal dairy come together in small, irresistible bites crafted with precision and elegance. The entrée highlights the beauty of spring produce, elevating white Provençal asparagus through gentle cooking and subtle contrasts, enhanced by silky creams and aromatic accents that respect the ingredient’s natural finesse. At the heart of the menu, the main course expresses the essence of the Riviera: impeccably cooked wild sea bass, paired with young vegetables, fresh herbs and the vibrant acidity of Menton lemon, creating a dish that is light, luminous and deeply satisfying. A refreshing pre-dessert cleanses the palate with delicate bitterness and sparkling notes, preparing the senses for a modern interpretation of sweetness. The finale is a contemporary dessert that captures spring in its purest form. Strawberries, herbs and vanilla unfold in layered textures—soft, crisp and airy—offering a dessert that is elegant, fresh and memorable, leaving a lasting impression of balance and sophistication. This menu is conceived for discerning guests seeking an experience that is refined yet effortless, luxurious yet natural—a true reflection of Riviera living.
Crispy Mini Tartlet with Bluefin Tuna
Hand-cut bluefin tuna tartare seasoned with extra-virgin olive oil from Nice, finished with lightly fried capers and fleur de sel for a precise and elegant contrast.
Wild Sea Bass Fillet
Perfectly cooked sea bass with tender fava beans and baby trombetta zucchini, brought together by a bright Menton lemon emulsion and aromatic Mediterranean herb oil for a dish that is light, elegant and deeply satisfying.
Pink Grapefruit Sorbet
A refreshing sorbet with subtle bitterness, paired with champagne gel and a touch of meringue powder to cleanse the palate and awaken the senses.
Savory Breton Sablé
A delicate, buttery shortbread topped with whipped sheep’s milk ricotta, enhanced by the bright freshness of Menton lemon zest and bursts of citrus caviar for a refined opening bite.
Parmesan Macaron (36-month aged)
A savory macaron shell filled with a smooth goat cheese cream, balanced by Provençal acacia honey and the aromatic elegance of lemon thyme.
Cuttlefish Ink Crunchy Cone
A crisp black cone filled with airy burrata espuma, elevated by the intensity of Cantabrian anchovy and a subtle dusting of black olive powder.
Steamed Brioche with Lobster
Soft, pillowy steamed brioche enclosing lightly smoked lobster, complemented by a silky lemon mayonnaise and fresh chives.
Transparent Heirloom Tomato Jelly
A crystal-clear tomato gelée revealing creamy stracciatella, fresh basil and a drizzle of delicate, fruity olive oil—pure Mediterranean freshness in one bite.
White Provençal Asparagus
Gently cooked white asparagus served with a confit egg yolk, young Parmesan cream and toasted hazelnuts, finished with a light vegetable jus that enhances the natural sweetness of the season.
Riviera Strawberry
A contemporary composition of Bourbon vanilla mousse, a heart of lime-marinated strawberries, almond croustillant for texture, basil gel for freshness and a delicate yogurt air to finish with lightness and elegance.
Book this menu
Chef Muhamed Zumberovic offers the following booking options for this menu. Imagine having a private chef cook these menus during your birthday, wedding or other special event.
About Chef Muhamed Zumberovic
Passionate chef between flour and flavors! I knead dreams and cook emotions in France.
Other menus by Chef Muhamed Zumberovic
These menus are also offered by Chef Muhamed Zumberovic. They can be adjusted to your taste and dietary preferences. Convinced by these example menus and looking for a private chef for a special event? Book Chef Muhamed Zumberovic