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Chef Adrian Stefan Badea

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Autumn Truffle Menu

A three-course celebration of autumn truffle: truffled egg cocotte with Parmesan cream, then pumpkin and truffle risotto. A chestnut and chocolate pot de crème closes the meal.

Indicazione delle abilità e specialità di Chef Adrian Stefan Badea

A three-course celebration of autumn truffle: truffled egg cocotte with Parmesan cream, then pumpkin and truffle risotto. A chestnut and chocolate pot de crème closes the meal.

Truffled egg cocotte, Parmesan cream, soldiers

Truffled egg cocotte, Parmesan cream, soldiers

Pumpkin & truffle risotto, aged Parmesan

Pumpkin & truffle risotto, aged Parmesan

Chestnut & chocolate pot de crème

Chestnut & chocolate pot de crème

Prenota questo menu

Chef Adrian Stefan Badea offre le seguenti opzioni di prenotazione per questo menu. Immagina di avere uno chef privato che cucina questi menu durante il tuo compleanno, matrimonio o altro evento speciale.

Mealbox

Disponibile come mealbox di lusso per la consegna. Ti basta un forno.

Workshop di cucina

I corsi sono disponibili come workshop di cucina. Impara dai migliori

Ristorazione privata

Chef Adrian Stefan Badea può cucinare questo menu sul posto per te e i tuoi ospiti

Chi è Chef Adrian Stefan Badea

Bespoke flavors, unforgettable moments

Altri menu di Chef Adrian Stefan Badea

Questi menu sono anche offerti da Chef Adrian Stefan Badea. Possono essere adattati ai tuoi gusti e preferenze alimentari. Sei convinto da questi esempi di menu e stai cercando uno chef privato per un evento speciale? Prenota Chef Adrian Stefan Badea

Menu de Noël : dîner de fête en six services

Un dîner de Noël en six services, cuisiné dans votre villa ou à bord de votre yacht sur la Côte d'Azur, avec des produits de saison. En option : tartelette au caviar, soufflé au comté deux fois cuit, accords mets et vins. Régimes alimentaires sur demande. De 2 à 25 convives.- Black Truffle Croustillant, Celeriac Cream- Chestnut Velouté, Foie Gras Royale & Sherry- Wild Turbot, Champagne Beurre Blanc & Sea Herbs- Venison Loin, Sauce Grand Veneur & Poached Quince- Pink Grapefruit & Champagne Granité, Tarragon- Mont Blanc aux Marrons, Meringue Croquante

Menu du Nouvel An : réveillon en six services

Un réveillon de la Saint-Sylvestre en six services, cuisiné dans votre villa ou à bord de votre yacht sur la Côte d'Azur. En option : tartelette au caviar, soufflé au comté deux fois cuit, accords mets et vins. Régimes alimentaires sur demande. De 2 à 25 convives.- Gillardeau Oyster, Champagne Granité & Finger Lime- Langoustine Carpaccio, Citrus & Oscietra Caviar- Paupiette of Sole, Lobster Mousseline & Champagne Sauce- Guinea Fowl Ballotine, Black Truffle Farce & Suprême Sauce- Yuzu Posset, Black Sesame Tuile- Valrhona Chocolate Sphere, Salted Caramel Pour

French Fine Dining Menu

A refined five-course journey through French haute cuisine, from Comté gougères to beef fillet with pomme Anna and a saffron bouillabaisse sauce. A cheese course and Valrhona chocolate délice close the evening in style.- Comté gougères, black-pepper cream- Chicken-liver parfait, cherry gel, toasted brioche- Crab and avocado remoulade, grapefruit, fennel, dill- Beetroot tartare, goat's cheese mousse, hazelnut, balsamic reduction- Beef fillet, pomme Anna, glazed carrots, shallot confit, red-wine jus- Line-caught fish, saffron bouillabaisse sauce, confit fennel, crushed new potato- French cheese selection, quince paste, grapes, walnut bread- Vanilla crème brûlée, roasted fig, almond sablé- Valrhona chocolate délice, salted caramel, praline crunch, crème fraîche ice cre

Nikkei Menu

Japanese precision meets Peruvian zest in tiraditos, leche de tigre and a miso-glazed black cod. A vibrant, elegant menu that closes with yuzu cheesecake and miso caramel.- Tuna tartare taco, yuzu kosho, avocado, sesame- Salmon tiradito, leche de tigre, coriander oil- Chicken karaage, ají amarillo mayonnaise, lime- Crispy rice, spicy tuna, chives- Hamachi tiradito, passion-fruit leche de tigre, pickled red onion, crispy quinoa- King oyster mushroom tiradito, yuzu, avocado, ponzu- Miso-glazed black cod, anticuchero sauce, charred baby gem, sweet-potato purée- Beef tenderloin anticucho, chimichurri, grilled corn, shishito peppers, ponzu ju- Yuzu cheesecake, passion-fruit gel, sesame crumble, toasted meringue- Dark chocolate crémeux, miso caramel, cocoa nibs

Japanese Menu

A refined Japanese dinner: zensai, chawanmushi with crab and a sashimi selection of bluefin tuna, sea bream and salmon. Wagyu sirloin with sansho pepper leads to matcha tiramisù and yuzu sorbet.- Edamame, yuzu salt- Tuna tataki, ponzu, crispy garlic- Chawanmushi, crab, mitsuba- Agedashi tofu, dashi, grated daikon- Sashimi selection, bluefin tuna, sea bream, salmon, fresh wasabi- Wagyu sirloin, sansho pepper, grilled shiitake, garlic rice- Teriyaki salmon, pickled cucumber, sesame spinach- Matcha tiramisù, white chocolate, azuki- Yuzu sorbet, shiso, sesame tuile

French Raw Bar and Lobster Menu

A luxurious seafood menu: fines de claire oysters, langoustine carpaccio with caviar and lobster bisque. Grilled lobster or turbot in beurre blanc, then lemon tart and champagne sorbet.- Fines de claire oysters, mignonette, lemon- Langoustine carpaccio, citrus, caviar- Scallop ceviche, green apple, jalapeño- Lobster bisque, cognac cream, chives- Grilled lobster, garlic herb butter, pommes allumettes, green salad- Turbot, beurre blanc, samphire, leeks- Lemon tart, Italian meringue, basil- Champagne sorbet, strawberries

Piedmontese Menu

An elegant Piedmont menu led by tajarin with white truffle. Vitello crudo and bagna cauda open the meal, Barolo-braised beef cheek and agnolotti del plin follow, with bonet and gianduja semifreddo to finish.- Vitello crudo, hazelnuts, parmesan- Bagna cauda, seasonal vegetables- Peperoni with anchovy and garlic- Tajarin, butter, white truffle- Brasato al Barolo, beef cheek, polenta- Agnolotti del plin, roast meat filling, sage butter- Bonet, amaretti, cocoa, caramel- Gianduja semifreddo, hazelnut praline

Autumn Menu

An autumn menu of chestnut velouté with truffle oil, wild mushroom tartlets and duck foie gras terrine. Roasted pheasant or butternut risotto follow, with tarte Tatin and red wine pear to finish.- Chestnut velouté, truffle oil, hazelnut- Wild mushroom tartlet, thyme, parmesan- Duck foie gras terrine, fig chutney, toasted brioche- Roasted pheasant, Savoy cabbage, bacon, game jus- Butternut squash risotto, sage, brown butter, amaretti- Tarte Tatin, Calvados crème fraîche- Pear poached in red wine, cinnamon, vanilla ice cream

Winter and Christmas Menu

A festive winter menu opening with a black truffle croque-monsieur, then scallops with cauliflower and brown butter. Beef Wellington or venison loin, followed by bûche de Noël and Christmas pudding.- Black truffle croque-monsieur- Celeriac velouté, hazelnut oil- Scallops, cauliflower purée, capers, raisins, brown butter- Beef Wellington, mushroom duxelles, potato purée, Madeira jus- Venison loin, red cabbage, blackberries, juniper- Bûche de Noël, chocolate, chestnut- Christmas pudding, brandy butter

Yacht Sunset Dinner Menu

A sunset dinner on deck: oysters with shallot mignonette, then grilled langoustines with saffron butter and fennel salad. A champagne and peach granita to end the evening.- Oyster, shallot mignonette, lemon- Grilled langoustines, saffron butter, fennel salad- Champagne & peach granita, raspberries
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Autumn Truffle Menu