Course 1 options :

Jerusalem artichoke Veloute


Oysters with laverbread and Stilton


Crab Salad, Cucumber Gazpacho and Pickled Daikon

2. Steak Tartare + Ossetra + Nasturtium

3. Filet mignon + Foie Gras + Sauce Bordelaise

4. Smoked Hay Panna Cotta + Caramelized Apricots

Wanted to add the pictures, but seems to be a glitch with the !
Other Infomation

Dear Oxana,

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 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 gatherings (but to Covid), private cooking classes.
I am extremely passionate about quality on all levels and work to ensure that all the elements within the event are as perfect as possible. As we are amidst the COVID, therefore, safety is my number one priority. I have quarantined since March and always wear mask and gloves as well as take weekly COVID tests. I mostly focus on seasonal ingredients, farmers markets, trusted butchers like Lobel’s, Ottomanelli Brothers and fishmongers like Citarella, Chelsea Market and Dorian's. I will make sure that your event will be absolutely fabulous and work with you to ensure that everything goes absolutely perfect and according to your taste and preferences!

Please feel free to ask to modify the menu or shoot me a message so we can work around it. I am extremely open minded. I promise you, you will be happy! Looking forward to cooking for you!

Meal for 2 on 13 February 2021