Ile-de-France

Paris

France

I am a Michelin-level chef based in Paris, with extensive experience in high-end gastronomy and fine dining kitchens. I am working on the second floor of the Eiffel Tower, at Jules Verne, a restaurant with 2 Michelin stars 

My cuisine is rooted in precision, seasonality, and emotion. I focus on creating refined tasting experiences that bring restaurant-quality dining into the intimacy of your home. Each menu is carefully curated, combining modern techniques with the finest ingredients available.

I offer bespoke private dining experiences tailored to each client — from elegant multi-course tasting menus to more relaxed yet sophisticated dinners. Every detail is designed to create a memorable moment, whether it’s a romantic evening, a celebration, or an exclusive gathering.

Working in one of the world’s culinary capitals, I bring the standards and creativity of Parisian haute cuisine with a small Mediterranean touch, coming from my Italian origins, directly to your table

Egg with Comté fondue, morel mushrooms, and black truffle. Finished with microgreens.

Œuf sur fondue de Comté, morilles et truffe noire. Micro-pousses en finition.

63°C Slow-Cooked Egg Appetizer

Œuf Basse Température en Entrée

Tagliolini in butter and Parmigiano, topped with white truffle curls.

Tagliolini au beurre et Parmigiano, copeaux de truffe blanche.

Fresh Tagliolini Pasta Main

Tagliolini Frais Plat Principal

Thin scallop slices with lemon oil, sea salt, and black truffle.

Saint-Jacques finement tranchées, huile citronnée, truffe noire.

Scallop Carpaccio Starter

Carpaccio de Saint-Jacques Entrée

Seared beef tenderloin with potato purée, greens, and black truffle.

Filet de bœuf, purée de pommes de terre, légumes, truffe noire.

Beef Tenderloin Main Course

Filet de Bœuf Plat Principal

Classic tiramisu with mascarpone, espresso, cocoa, and chocolate tuile.

Tiramisu classique au mascarpone, espresso, cacao, tuile au chocolat.

Homemade Tiramisu Dessert

Tiramisu Maison Dessert

A luxurious tasting menu celebrating truffles in every course, blending French and Italian cuisine.

Un menu dégustation luxueux mettant la truffe à l'honneur à chaque plat, entre France et Italie.

francese

Italiana

chef privato

Journey of Truffles – Truffle Tasting Menu

Voyage de la Truffe – Menu Dégustation à la Truffe

Caramelized scallop on saffron glaze, topped with Oscietra caviar and citrus zest.

Noix de Saint-Jacques caramélisée sur un glaçage au safran, perles de caviar Oscietre et zeste d'agrumes.

Seared Scallop Appetizer

Entrée de Saint-Jacques Poêlée

Tagliolini in beurre blanc, topped with Beluga caviar for a luxurious touch.

Tagliolini au beurre blanc, surmontés de caviar Beluga pour une touche luxueuse.

Fresh Tagliolini Pasta Starter

Entrée de Tagliolini Frais

Tender turbot with beurre blanc, caviar pearls, and seasonal vegetables.

Turbot tendre au beurre blanc, perles de caviar et légumes de saison.

Butter-Poached Turbot Main

Plat Principal de Turbot au Beurre

Crisp asparagus with hollandaise and caviar, garnished with micro herbs.

Asperges croquantes, sauce hollandaise et caviar, décorées de micro-herbes.

Steamed Asparagus Side Dish

Accompagnement d’Asperges Vapeur

Classic tiramisu with mascarpone, espresso-soaked ladyfingers, and cocoa.

Tiramisu classique au mascarpone, biscuits imbibés d’espresso et cacao.

Dessert Tiramisu Maison

A luxurious tasting journey highlighting premium caviar in every course, paired with refined classics.

Un voyage gastronomique luxueux mettant en valeur le caviar à chaque étape, accompagné de classiques raffinés.

Moderna

Indulgence Caviar – Caviar Tasting Menu

Indulgence Caviar – Menu Dégustation Caviar

Tender artichoke hearts with Béarnaise, microgreens, and citrus zest.

Cœurs d'artichaut tendres avec sauce béarnaise, micro-pousses et zeste d'agrumes.

Roman-Style Artichoke

Artichaut à la Romaine

Al dente spaghetti with butter, lemon, anchovies, and crispy breadcrumbs.

Spaghetti al dente au beurre, citron, anchois et chapelure croustillante.

Spaghetti with Butter, Lemon, and Anchovies

Spaghetti au Beurre, Citron et Anchois

Pan-seared fish with Mediterranean sauce, seasonal vegetables, and micro herbs.

Poisson poêlé avec sauce méditerranéenne, légumes de saison et micro-herbes.

Fish of the Day

Poisson du Jour

Seared tenderloin with Robuchon potato purée, greens, and delicate jus.

Filet de bœuf poêlé, purée Robuchon, légumes verts et jus délicat.

Beef Tenderloin

Filet de Bœuf

Classic tiramisu with mascarpone, espresso, cocoa, and a chocolate tuile.

Tiramisu classique au mascarpone, espresso, cacao et tuile au chocolat.

Homemade Tiramisu

Tiramisu Maison

A refined journey from Roman artichokes to Parisian classics, highlighting fresh Mediterranean flavors.

Un voyage raffiné des artichauts romains aux classiques parisiens, mettant en valeur les saveurs méditerranéennes.

Mediterranea

Rome to Paris – Tasting Menu

De Rome à Paris – Menu Dégustation

Where Parisian elegance meet a Roman soul , at your table. at your table

Journey of Truffles – Truffle Tasting Menu

Indicazione delle abilità e specialità di Chef Luca Terrevoli

63°C Slow-Cooked Egg Appetizer

Fresh Tagliolini Pasta Main

Scallop Carpaccio Starter

Beef Tenderloin Main Course

Homemade Tiramisu Dessert

Prenota questo menu

Mealbox

Workshop di cucina

Ristorazione privata

Chi è Chef Luca Terrevoli

Altri menu di Chef Luca Terrevoli

Indulgence Caviar – Caviar Tasting Menu

Rome to Paris – Tasting Menu