WHO AM I?
I am born and raised in Italy, gourmande on my choice, I am your chef at home in Haute Savoie, Savoie and Switzerland (Geneva), to bring you on a colorful and sensual journey around the world. 

I am offering a choice of french, a taste of italian and a pinch of exotic with the same passion for the taste, aesthetics and good products.

My dishes are amazing and modern. The products I use are always top quality, often organic.

 Always looking for the little extra that will surprise you and entertain you, I suggest you explore all the menus presented or any other menu according to your desires!

 The little PLUS : seasonal fresh herbs, flowers and many vegetables are handpicked from my organic garden just before delivery and are offered for your dinner !

HOW DOES IT WORK?

For your dinners, receptions, partys, birthdays, weddings .......

We choose together the food you like and I'll take care of everything else. THE MENU totally up to your choice : EVERYTHING IS POSSIBLE!

The day of the event I come at your place, I prepare the meal, I help with the service when possible and I clean the kitchen before leaving.

For a menu prepared Only organic products please contact me.

Travel expenses provided up to 15 Kms from Peillonnex beyond will be charged.

For weddings, birthdays, christenings and private functions or business, I offer a quality service, professional and totally TAILOR: see some Examples menu that my clients have appreciated this year. Click here!

I can also offer a rental service dishes, tablecloths and furniture, a cellar and a custom floral decoration.

Here are my proposals fall declined on 4 themes: All these dishes can be choosen to create your menu.

Note: Prices do not include drinks, bread or service.

MENUS "creative Italy or the Sea"

Spirals omelet with Bresaola, fresh goat cheese, roquet salad                                     

 Black tagliatelles with almonds and melon or Meli melo seafood risotto
Two pannacottas : pistachio and lemon from Sicily

Skewers of fresh parmesan and grapes with Lambrusco gelly and crostinis 
Mediterranean fish fillet with peppers and zucchini and pilaf rice with fresh herbs
Fall Tiramisu : grapes and figs sauce Khaki

Wild Rocket, Bresaola flakes, dried Sicilian tomatoes, shaved parmesan, fresh bean sprouts and balsamic vinegar                                                                                                    
Seared scallops with walnut, apple and Calvados risotto
Peach soup with Moscato d'Asti strawberry coulis and almond ckaes

MENUS "Italian tradition or the Earth"

Stuffed vegetables "à l'italienne"                                                                                
Pork filet mignon with peaches, vanilla white polenta and italian greens
Fruit "minestrone" with Prosecco jelly and soft amaretti

Small onion tarts with pecorino and pancetta and Sicilian "caponatina"              

Veal saltimbocca with prosciutto and house gnocchetti, walnut sauce
Special grapes and Marsala sabayon tart 

Venetian  Beef Carpaccio                                                                                           
"Vitello Tonnato" (veal with tuna sauce) and mini cake potato
Semi-Freddo Ice Cream and Amaretto Sauce

MENUS "Exotic or the Poetry"

Rainbow peppers Tarte Tatin and onions chutney                                               
Skewers of prawns, coated in dark muscovado sugar, roasted mangoes with Sichuan pepper 
Raspberry and white chocolate Nems 

Tomatoes and strawberries Gazpacho (Specialty)                                                 
Bakes Salmon in herb crust with cardamom and turmeric rice
Sweet chocolate beet-root cake and whipped Tonka chantilly

Tune, ginger, black olives Carpaccio 

Chicken Tagine with almonds and lemon confit, spiced couscous dome
Red fruits and orange Soup with fresh herbs and spices, lime sorbet

MENUS "The Haute Savoye"

Fresh goat cheese Terrine, chives and wild country ham and mixed salads
"Involtini" chicken, bacon, mountain cheese in small ravioli casserole
"Unstructured" pies, whipped cream and cinnamon pear caramel sauce

  Rougette, nuts, raspberries, ham, Beaufort cheese, fried onions and raspberry vinegar
 Geneva Lake fish (depending on availability) with orange and potato petals. 
Savoie wine sabayon, raspberries and sponge cake Smoked "Fera" fish,  apple jelly and sesame seeds   
Small "Farcement" my way, nuts and foie gras 
Blueberries pies, Mauritius vanilla ice cream

MENUS "Organic Good and Healthy"

Caprese salad (mozzarella, marinated tomatoes and basil) BIO

BIO farmed salmon in olive oil and crunchy shoots
Contrast hot cold almond and raspberries tarts with almond milk ice-cream BIO chef Laurence Solomon fashion

In complement to your meal: