Grand Est

Haut-Rhin

France

Mulhouse

Cooking, for me, has never been just about feeding people — it’s about creating moments that stay with you long after the last bite.

I’ve spent over 10 years in the kitchen, first driven by instinct, curiosity, and a deep love for food, then refined through formal culinary training at FERRANDI PARIS. I trained in both culinary arts and business, which gave me a rare blend of creativity and structure — the freedom to invent, and the precision to execute beautifully, every time.

My cuisine is vegetarian, vibrant, and deeply rooted in pleasure. I draw inspiration from world cuisines — Italy, the Mediterranean, the Middle East, Asia, Africa — always with a plant-forward, seasonal, and elegant approach. I love transforming simple ingredients into dishes that feel generous, comforting, and quietly sophisticated.

What truly lights me up?
Creating food that makes people feel good — energized, grounded, cared for. Whether it’s an intimate private dinner, a refined catering experience, or a creative brand collaboration, I cook with intention, balance, and emotion.

The dish I’m most proud of?
Honestly, it changes — and that’s the point. But if I had to choose, it’s when someone pauses mid-bite, smiles, and says nothing. That silence? That’s when I know I nailed it.

My cooking is human, joyful, and alive — never rigid, never pretentious. Just honest food, made with heart, skill, and a deep respect for those who will gather around the table.

If you’re looking for a chef who cooks with soul, precision, and a true sense of connection — you’re in the right place.

House-baked focaccia infused with fresh thyme, golden and airy inside. Served warm with a smooth artichoke cream, subtly lemony, enriched with olive oil and finished with a hint of garlic.

Thyme Focaccia with Artichoke Cream

A refined interpretation of the Italian classic. Light saffron-infused cream layered with amaretto biscuits, balanced by fresh exotic fruits for brightness and elegance.

Saffron Tiramisu with Exotic Fruits & Amaretto Biscuits

Sourdough toast gently grilled, rubbed with garlic and brushed with extra virgin olive oil. Topped with ripe tomatoes cut in small, even dice, lightly seasoned with fleur de sel and fresh basil. Finished with a delicate basil oil drizzle and a touch of freshly cracked black pepper.

Tomato Bruschetta

Crispy arancini filled with herb-scented risotto and tender green peas, fried until perfectly golden. Served with Nonna’s slow-simmered tomato sauce — rich, velvety, and deeply comforting.

Herb & Green Pea Arancini Nonna’s slow-simmered tomato sauce

Handmade beetroot ravioli, naturally tinted and delicately tender, filled with creamy sheep’s milk cheese. Finished with a smooth avocado pesto, fresh herbs, and a touch of lemon for balance.

Beetroot Ravioli, Sheep’s Milk Cheese Filling, Avocado Pesto

This Italian menu is an invitation to gather, slow down, and share — inspired by the generosity of traditional Italian tables and elevated through a refined, contemporary touch.  Seasonal ingredients take center stage, transformed with care and precision: handmade textures, fresh herbs, slow-simmered sauces, and bold yet balanced flavors. From crispy arancini and sun-kissed bruschetta to delicate stuffed pasta and a saffron-infused tiramisu, each dish celebrates comfort, craftsmanship, and authenticity.  Everything is prepared from scratch, with respect for tradition and a love for beautiful simplicity. A menu designed to feel warm, indulgent, and deeply comforting, while remaining elegant and light — the kind of meal that turns a dinner into a memory.  Buon appetito. 🍝✨

Italian menu

Une cuisine végétarienne réconfortante, avec une touche d'originalité.

Menus de Chef Victoria Scherrer

Italian menu