Berlín

Alemania

Berlin

Genau wie vorher verabredet. Fünf leckere Gänge und auch unsere Wünsche für das Dessert wurden realisiert.
15 Gäste waren erfreut und satt. Danach war die Küche wieder sauber. Sehr zu empfehlen!

Genau wie vorher verabredet

<p>I started cooking in 2012 out of nostalgia, missing my NYC dining experiences after having moved to Berlin. I then started a private Supper Club which quickly led me to cooking as a personal chef for Hollywood stars. I grew from cooking for 1 guest to 300 in a7 year period. I later also completed a Gastronomy &amp; Nutrition certification at “Le Cordon Blue”. I now cook as both a personal chef as well as a caterer for business or gala events alike and often focus on fresh, nutritious food that bursts with flavours. As for my favorite dish?…might be one of my gourmet creations. A white truffle custard topped with shrimp ceviche. Need I say more?</p>

Artisinal Homemade Bread

Spring Pea Mousse

caramelized walnuts, caper, dijon, goat cheese & Havel honey

Crumbled Redbeet

Thüringen Bratwurst

Bavarian style, slow braised, locally sourced pork

Schweinebraten

Käse Spätzle

Pretzel Dumplings w/ sage

White Asparagus

Berlin Potato Salad

Zwetschgen Tart

Chocolate Decadence

A fusion menu inspired by the seasonal and local produce in and around Berlin - 12 person minimum. *possible for private dinners or larger catering events

Spring in Berlin

topped with shrimp ceviche, caviar & chives

Truffled Custard

a cream of chestnut fused with citruses & smoked peppers

Chestnut Veloute

a seasonal creation your choice of fish or fowl that will include hints of seasonal truffles

Fish or Fowl

Pea & Squash Risotto

caramelized strawberries, lemon-mascarpone mousse, basil

Strawberries al Balsamico

A Northern Italian inspired menu with a modern twist - pricing set for 10 person minimum

The Modern Modena

Slow-marinated pork, grilled over open flame until caramelised at the edges, then lacquered with a smoky-sweet bourbon barbecue sauce.

Ember-Grilled Pork Skewers with Bourbon Barbecue Glaze

Silky salmon brushed with a savoury miso glaze and gently caramelised over the grill, paired with a bright sweet-ginger dressing and fragrant coriander–spring onion rice.

Miso-Glazed Salmon with Sweet Ginger Dressing

Golden halloumi with crisp, smoky edges, lifted by preserved lemon, fresh oregano and a fine drizzle of aromatic olive oil

Charred Halloumi with Preserved Lemon & Oregano Oil

A seasonal composition of courgette, aubergine, peppers, mushrooms and sweet onions, fire-roasted until tender and served with a silky smoked-almond romesco.

Flame-Roasted Garden Vegetables with Smoked Almond Romesco

Tender potatoes dressed in a refined mustard vinaigrette with crisp cornichons, shallots and fresh herbs.

Berlin Potato Salad with Cornichons & Mustard Vinaigrette

Warm, crisp-edged focaccia from the grill, ideal for serving with the salads, vegetables and sauces.

Grilled Focaccia

Ripe tomatoes and chilled watermelon layered over delicate greens, finished with basil, citrus and a vibrant almond dressing.

Menús de Chef Deborah Tomassini

Spring in Berlin

The Modern Modena

BBQ Party