Receive proposals from top chefs and chat with them until you find your match. Up until today, our chefs have shared 13, customized menu proposals, sending a total of , messages to their guests, who rated their experience with an average score of 4.
Since the first dinner provided by Take a Chef, 20, guests have enjoyed unique experiences with no hassle. Share with us the details of your dream meal, including type of cuisine, preferences, and intolerances.
More than 20, guests have already enjoyed the experience. Not only taste counts! The presentation of our private chefs' dishes has received a 4. Toast foie gras framboise. Noix de saint jacques poireaux. Pavolova aux framboise. Salad king crab , agrumes. Maigre canard aux figues sache miel agrumes. Filet de rouget caponata beurre blanc. Tart citron. Lemon curd crumble aux amandes meringue italian et sorbet citron.
Beef carpaccio, arugula, pecorino, toasted pine nuts. Charcuterie board: assorted cheeses, olives, cornichons, salami, prosciutto, fig jam, seasoned pecans etc Shrimp with mango salsa on cucumber or in bowl as dip with chips. Peruvian style ceviche fish of choice. Mezze platter: assorted olives, fruit, nuts, feta, hummus, tzatziki served with warm pita, pita chips and crackers.
Fresh seasonal fish crudo, shaved fennel and radishes, citrus, chive. Zuchinni carpaccio, arugula, lemon. Shaved asparagus salad with arugula and torn burrata. Local farm lettuces; radish, shaved fennel, snap peas, dill, champagne vinaigrette.
