1. Gratinée des halles - French onion soup

OR

Confit of wild salmon with peas à la Française

OR

Goat's cheese crotin with marinated chargrilled vegetables

2. Fillet of sea bass 'au Pistou'

OR

Duck, Caramelized Chicory and Potato Gratin

OR

Blanquette de veau with pilau rice


3. Apple Tarte Tatin

OR

Creme Brulee

OR

Chocolate Fondant
Other Infomation

Dear Alain,

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 am extremely passionate about quality on all levels and work to ensure that all the elements within the event are as perfect as possible. I am fully vaccinated and safety is my number One Priority! I focus seasonal ingredients (farmers markets, trusted butchers like Ottomanelli Brothers and fishmongers like Citarella, Chelsea Market and Dorian's Seafood. I will make sure that your dinner 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 promise you, you will be happy! Looking forward to cooking for you!

Meal for 5 on 16 October 2021