1. Tuna Tartare + Avocado Mousse + Yuzu


OR

Tartare of dry aged beef prime fillet, pickled radish, wasabi, quinoa

OR

Sea bass tartare with lemon, shrimp mayo and seaweed crackers

2. FOIE GRAS COURSE!

Warm bon-bons of foie gras à la Basque

OR

Classic Foie gras terrine, apple chutney, toasted sourdough

OR

Foie gras parfait, grape chutney and toasted brioche


3. Bolognese ragù, Homemade Papardelle, Aged parmesan

OR

Rigatoni Cacio Pepe

OR

Spaghetti Carbonara, Guanciale

4. Classic crème brûlée

OR

Crème brûlée + Homemade Raspberry ice-cream

OR

Crème brûlée, Spiced Vanilla brioche
Other Infomation

Hi James! I am originally from Moscow, and relocated to New York at a young age. While in NYC, I worked under Daniel Bouloud and later moved to Paris, where I lived in Julia Child's apartment and learnt French way of living !!!!
Always inspired by Japan, I headed to Tokyo where I worked with Zaiyu Hasegawa at DEN, a two Michelin star restaurant which was named TOP 50 Best Restaurants in Asia. My biggest mentor was Pascal Aussignac, who I had the pleasure of working with in his Michelin star restaurant Club Gascon in London. I have spent every summer since my childhood on the coast of Italian Liguria and learned how to make fresh pastas. Additionally, I have 10 years of private chef experience, collaborations and food styling. I offer private plated dinners, small/large gatherings. I will make sure your wife's Bday dinner will be extra special.! Please feel free to ask to modify the menu or shoot me a message so we can work around it. I promise you, you will be happy! Looking forward to cooking for you!

Meal for on 01 January 1970