1. Sea bass carpaccio with chilli, oregano and olive oil


Tuna Tartare, Avocado Mousse, Yuzu


Grilled octopus, fregola, sundried tomato castelvetrano olive, almond, charred raisin

Vegetarian Option : Avocado Tartare, Yuzu, Shiso


Strozzapreti with chicken stock, truffle, butter and Parmesan


Ravioli with butternut squash, marjoram, sage and butter


Homemade Tagliolini with Wild Mushrooms

3. Seared Wild Branzino, Provencal Vegetables and Basil Oil


Veal Milanesa, Confit Rosemary Potatoes, Broccolini


Duck Breast, Caramelized Endive, Potato Gratin

Vegetarian Option : Spaghetti Squash, Pomodoro Sauce, Grilled Vegetables

4. Creme Brulee


Hot Chocolate Fondant, Milk Ice-cream


Apple Tarte Tatin, Vanilla Ice-cream


Other Infomation

Dear Eric,

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 gatherings (due 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 am fully vaccinated (and have a booster), but still always wear mask and gloves as well as take weekly COVID tests to be on the safe side. 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 wife's Birthday will be absolutely fabulous and work with you to ensure that everything goes absolutely perfect and according to your taste and preferences!
I will provide the staff as well to make sure everything smoothly and professional.

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 youi!

Meal for 6 on 22 January 2022