Poached Shrimp in Riesling
Poached king prawn in Riesling, dressed with yogurt cream with lemon juice. Served with garlic bread.

Omelette “Eiffel Tower”
Omelette pieces with onions, parsley, red cabbage, cheese and tomato create a picturesque shape, which reminds the main symbol of France. Additional French colour is added by white truffle.

Foie Gras With Date Puree
Fried pieces of foie gras dressed with date puree.

Lobster w/Black Truffle
Grapevine smoked Lobster dressed with wall-nut oil. Special zest is added by black truffle.

Foie Gras in Caramel Sauce Loupiac
Foie gras fried in olive oil with apples. Served with Loupiac sauce.

Shrimp Flambé Ricard
Shrimp flambé Ricard with milk mousse on maize custard with flavour of sage.

St. Jacques w/Black Truffle
Carpaccio St. Jacque with black truffle dressed with wall-nut oil.

Rosanne of Smoked Chicken
Rosanne of spruce smoked chicken dressed with cream-sauce.

Terrine of Foie Gras w/Monbazillac
Terrine of foie gras roasted in dough with pieces of Williams pear dressed with Monbazillac sauce.

Escargot Cascade
Burgundy escargot and sautéed crayfish cascade with chicken broth.

Ham and Cheese
Parma ham stuffed with goat cheese, roasted in the oven till crispy. Served with vinaigrette flavoured with Alsace honey.

Black Trout in Ratatouille
Black trout in Ratatouille seasoned with Provence herbs. Served with candied whole orange.

St. Jacque w/Haddock
Sautéed St. Jacques and smoked baked haddock in milk. Served with fried chanterelles. Chardonnay sauce seasoned with three kinds of pepper offered separately.

Calamari in Champagne
Sautéed calamari in champagne with stewed vegetables.

Seafood Cassoulet
Seafood Cassoulet with lobster sauce. Served with vegetables stewed in white wine and seasoned with saffron.

Salmon w/Sauce of Mussels
Grilled salmon roll with sauce of mussels flavoured with sherry. Served with leek.

Sea Bass Stuffed with Duck
Sea Bass stuffed with thin slices of smoked duck. Served with Riesling sauce.

Lobster Tournedos
Tournedos of lobster in red wine Pecharment de dordogne.

Moelle de Boeuf Henri IV
Moelle de Boeuf Henri IV with caramelised potatoes and toasted bread stuffed with mango and young wall-nuts.

French Pyramid
Pyramid of roasted beef mini-steaks and thin smoked duck medallions. Served with Roquefort cheese sauce with wall-nuts and Parmesan cheese.

Lamb in Black Olive Juice
Lamb roasted with Provence herbs flavoured with black olive juice.

Guinea Fowl w/Provence Herbs
Guinea fowl marinated with Provence herbs dressed with sauce Grand-Veneur.

Charante Beef Couverts
Thinly sliced chicken fillets stuffed with Charante beef and roasted in couverts of puff pastry.

Chicken Rolls w/Capers
Rolls of chicken, Parma ham and parsley stuffed with capers. Dressed with juice of Menton lemon.

Young Duck w/Granny Smith Apple Chutney
Thin slices of young duck breast fried in olive oil. Served with Granny Smith apple chutney supplemented with white truffle.

Traditional French Religieuse w/Chocolate, Vanilla or Coffee Cream.
Cupcakes w/Strawberries and Caramel Sauce.
Pear Cake w/Caramel.
Thinnest French Apple Tart.

Tender Chicken Fillet.
Tender Chicken Fillet Fried in Black Olive Oil. Served with sautéed vegetables.
Black Trout Fillet Steamed w/Rice and Beurre blanc Sauce.
Beef Fillet Hamburger. Served with potatoes fried in olive oil with Provence herbs and fresh vegetables.



Over 24 years I have been building up experience and mastery working as chef in haute cuisine restaurants. Following the guidance of Auguste Escoffier, I learnt to create masterpieces of gastronomy that kings deserve!

Côte d’Azur of France has been favoured by royalties and aristocracy from over the world. It is here that you can enjoy truly luxurious gastronomic works!

I live and create my dishes at Côte d’Azur in Cannes, Nice, Monaco, and Menton.
It is here that I encountered the most demanding and sophisticated gourmets able to appreciate subtle nuances of taste and flavour of exquisite dishes that I offer.
Among my customers are prominent businessmen and politicians as well as movie and pop-stars. I cooked for such famous persons as Albert, Prince of Monaco, Patricia Kaas, Gipsy Kings, Sylvester Stallone and many others.

My customers always note:


My high level of gastronomy and sophisticated taste in creating dishes.


My impeccable reputation and aspiration to supersede the highest expectations.


Supreme quality of products, which I use for the creation of culinary artwork.

Let us take an enchanting voyage of French haute cuisine world, which will enrich your impressions of Côte d’Azur of France and will linger in your memory for a long time as one of the most pleasant reminiscences and sensations …