Private Chef Benoît Mathieu

N hésiter pas à me Je suis chef de cuisine j’ai 38 ans

18 annee d expériences en cuisine

12 année sur suisse. (Geneve .lausanne.montreux .vevey.bex.)

Je me suis formée dans différents établissements ( du bistrot .brasserie.au palace.)

Gestion des équipes petite grande brigade

Gestion productions banquet

Élaboration de carte et de recette

Je suis également pâtissier chocolatier

Aussi bien à l aise en cuisine et en pâtisserie

Je suis à la recherche d un nouveau challenge dans la régions de Genève

Je suis disponibles

For me, cooking is...

Un mode d expression et un mode de partage

I learned to cook at...

J ai appris à travailler en école Hôtelière est travaille dans différent grand restaurant

A role model in the kitchen is...

Mon cuisinier en modèle est Monsieur jean Francois piège

A cooking secret...

L amour dans les plats

My menus

Meat BBQ

MAIN COURSE

Grilled Marinated Chicken Brochettes

Côte Boeuf

Local Grilled Sausages

GARNISHES

BBQ, Mustard, Bernaise, Sauce Cocktail

Smokey Roasted Potatoes

Tomato Salad with Green Beans and Basil

Stuffed Portobello Mushrooms

Grilled Vegetable Skewards

DESSERT

Tarte tatin

Assorted Seasonal Fresh Fruits

Italia

FIRST COURSE

White Fish Carpaccio, Rosemary Oil & Orange Zest, Crumbled Pistachio

Crudo Beef with Calabrian Chili, Ricotta Salata, Oregano, and Black Olive Aïoli

Cacio e Pepe, Choice of Handmade Pasta with an Intense Pepper Sauce

Burrata with Dates Pesto, Lemony Fennel Salad , Grilled Crostini

Little Gem Salad with Sieved Egg, Bacon Vinaigrette, Herbed Breadcrumbs

MAIN COURSE

Sardinian Fregola with Clams, Fennel, Tomato, Fresh Herbs

Duck with Porcini Risotto, with Pistachios

Thyme and Garlic Roasted Chicken , Antipasti of Summer Vegetables, Toasted Pine Nuts

Grilled and Sliced, Rib-eye in a Brandy & Green Peppercorn Sauce, Fries

White Fish, Pescatore Sauce, Roasted Artichockes and Salsa Verde

Roman Style Porchetta, Almond Milk Roasted Root Vegetables, Caramelized Shallots, Fresh Salad

DESSERT

Chef's Tiramisú

Limoncello Panna Cotta

Refreshing

FIRST COURSE

Sea Scallops Carpaccio with Citrus Sauce, Celery, Coconut and Fresh Herbs

Tuna Carpaccio with Kalamata Olive Aioli and Avocado

Roasted Beet and Citrus Salad with Ricotta and Pistachio Vinaigrette

Green Tomato Gazpacho with Mini-Shrimp Tostadas

Chilli-Pressed Watermelon, Quinoa & Feta Salad with a Lemon Vinaigrette, Toasted Corn

MAIN COURSE

White Fish, Yellow Curry Sauce, Spiced Butternut Squash, Roasted Peanuts, Brown Rice and Cucumber Relish

Orzo with Moroccan Spiced Shrimp, Feta, Cherry Tomatoes and Spinach

Chicken Shawarma Hummus Bowl, Grilled Vegetables and Citrus Slaw

Roasted Beef Tenderloin with Creamy Quinoa Risotto and Brussels Sprouts Chips

DESSERT

Coconut Rice Pudding with Ginger Infused Pears

Seasonal Fresh Fruit with Whipped Goat Yogurt and Caramel Crumble

My calendar

Check my availability and book your next private chef experience.

Send request

Chef Benoît's reviews

4.38

•

8 services

Wonderful experience, truly a unique and high quality meal we will never forget! Extremely accommodating to all dietary restrictions! Highly recommend!

Magnifique soirée et super chef. Vraiment génial de pouvoir profiter en famille, ne se soucier de rien et belle manière avec laquelle le chef a trouvé un équilibre entre discrétion et présence. C’était parfait.

Chef Benoit Mathieu was fantastic! Friendly, prompt, efficient and a great cook. We loved every dish! He was attentive to our allergies and special birthday requests. The kitchen was cleaner when he left than when he arrived. ???? We would definitely book him again!

Punctual, communicative, organised and polite, Benoit provided a high level of food (his chocolate dessert creation was excellent, as were his canapés) and he left the kitchen spotless. An enjoyable experience.