Chef Cinzia Molino

Cook At Home in Valensole

Ribelle, amante della musica, del buon cibo e del buon vino

Sono cresciuta tra i fornelli e come ogni ribelle che si rispetti ho spiccato il volo per lidi ben differenti.

La passione per il cibo, però, non mi ha mai abbandonata ed ogni occasione era buona per organizzare una cena, un buffet, un aperitivo

Dieci anni fa la vita mi ha messa di fronte ad un bivio

I ricordi più belli sono intorno ad una tavola imbandita

Si torna al primo amore

For me, cooking is...

Casa, amore, amici, risate Nutrimento a tutto tondo Mi piace sperimentare pur mantenendo le basi dei sapori genuini

I learned to cook at...

Ho imparato a cucinare con i nonni e con mia madre. Adoro riproporre il senso di relax legato a quei ricordi

A cooking secret...

Passione, curiosità e un pizzico di divertimento Adoro creare come foste ospiti a casa mia

My menus

La Provence con un pizzico d'Italia

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Caprese con la Bufala Campana Dop – Caprese with Bufala Campana DOP - Caprese avec Bufala Campana DOP

"La Planche" degustazione charcuterie & C. selezionata dallo chef - "La Planche" charcuterie & C. tasting selected by the chef - Dégustation charcuterie "La Planche" & C. sélectionnée par le chef

Battuta di vitello con rosso d'uovo marinato e parmigiano - Veal tartare with marinated egg yolk and parmesan - Tartare de veau au jaune d'oeuf mariné et parmesan

FIRST COURSE

All inclusive

MAIN COURSE

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Entrecôte al sale di Camargue con la sua riduzione - Entrecôte with Camargue salt with its reduction - Entrecôte au sel de Camargue avec sa réduction

DESSERT

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Tiramisù della casa - Homemade tiramisu - Tiramisu maison

Panna cotta al caffè “espresso” - “Espresso” coffee panna cotta - Panna cotta au café « expresso »

Quasi un cannolo siciliano - Almost a Sicilian cannoli - Presque un cannolo sicilien

Non solo Provenza

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"La Planche" degustazione charcuterie & C. selezionata dallo chef - "La Planche" charcuterie & C. tasting selected by the chef - Dégustation charcuterie "La Planche" & C. sélectionnée par le chef

Caprese con la Bufala Campana Dop – Caprese with Bufala Campana DOP - Caprese avec Bufala Campana DOP

Tartare di manzo con stracciatella e pistacchio - Beef tartare with stracciatella and pistachio - Tartare de boeuf à la stracciatella et pistache

FIRST COURSE

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Pasta Gragnano IGP al pesto di limone - Gragnano IGP pasta with lemon pesto - Pâtes Gragnano IGP au pesto de citron

Pasta ripiena del giorno - Stuffed pasta of the day - Pâtes farcies du jour

Risotto al «pesto» di zucchine, ricotta dura di pecora e pomodorini - Risotto with courgette pesto, hard sheep's ricotta and cherry tomatoes - Risotto au pesto de courgettes, ricotta dure de brebis et tomates cerises

MAIN COURSE

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Entrecôte al sale di Camargue con la sua riduzione - Entrecôte with Camargue salt with its reduction - Entrecôte au sel de Camargue avec sa réduction

Magret de canard al miele e aceto balsamico - Magret de canard with honey and balsamic vinegar - Magret de canard au miel et vinaigre balsamique

Lingotto di manzo in crosta di pistacchi - Pistachio crusted beef ingot - Lingot de boeuf en croûte de pistache

DESSERT

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Mousse al cioccolato fondente con coulis di frutta - Dark chocolate mousse with fruit coulis - Mousse au chocolat noir et coulis de fruits

Tiramisù della casa - Homemade tiramisu - Tiramisu maison

Tarte tatin - Apple tarte tatin - Tarte tatin

Vegetariano

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"La Planche" degustazione charcuterie & C. selezionata dallo chef - "La Planche" charcuterie & C. tasting selected by the chef - Dégustation charcuterie "La Planche" & C. sélectionnée par le chef

Cavolfiore, topinambur e Castelmagno – Cauliflower, Jerusalem artichoke and Castelmagno - Chou-fleur, topinambour et Castelmagno

Tuorlo d'uovo croccante con verdure e formaggio primo sale - Crispy egg yolk whith vegetables and primo sale cheese - Jaune d'œuf croustillant aux légumes et fromage primo sale

FIRST COURSE

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Paccheri Gragnano IGP al pesto di pistacchi e stracciatella - Paccheri Gragnano IGP with pistachio pesto and stracciatella - Paccheri Gragnano IGP au pesto de pistache et stracciatella

Pasta ripiena del giorno al burro chiarificato e nocciole - Stuffed pasta of the day with clarified butter and hazelnuts - Pâtes farcies du jour au beurre clarifié et noisettes

Risotto alla Norma, profumi e sapori di Sicilia - Risotto alla Norma, aromas and flavors of Sicily - Risotto alla Norma, arômes et saveurs de Sicile

MAIN COURSE

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Cheesecakes à la ricotta et aux tomates séchées - Cheesecake di Ricotta ai pomodorini secchi - Ricotta cheesecakes with dried tomatoes

I formaggi del territorio scelti dallo chef - Local cheeses chosen by the chef - Fromages locaux choisis par le chef

Tarte tatin salata e ratatouille - Savory tarte tatin and ratatouille - Tarte tatin salée et ratatouille

DESSERT

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Mousse al cioccolato fondente con coulis di lamponi - Dark chocolate mousse with raspberry coulis - Mousse au chocolat noir coulis de framboise

Tiramisù alla frutta di stagione - Fruit Tiramisu - Tiramisu aux fruits

Crema al cioccolato vegana con coulisse di fragole - Crème au chocolat végétalienne avec cordon de fraise - Vegan chocolate cream with strawberry drawstring

Mare

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Astice, porcini, beurre blanc e nocciole - Lobster, porcini mushrooms, beurre blanc and hazelnuts - Homard, champignons porcini, beurre blanc et noisettes

Caviale italiano, ostrica e aria ingabbiata – Italian caviar, oyster and caged air - Caviar italien, huître et air de cage

Mozzarella fiammeggiata e gamberi rossi – Flamed mozzarella and red prawns - Mozzarella flambée et crevettes rouges

FIRST COURSE

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Linguine con capesante, tartufo bianco e basilico – Linguine with scallops, white truffle and basil - Linguine aux Saint-Jacques, truffe blanche et basilic

Spaghetto IGP Gragnano al beurre blanc, gambero rosso, liquirizia e mandorla salata - Spaghetto IGP Gragnano with beurre blanc, red prawn, liquorice and salted almonds – Spaghetto IGP Gragnano au beurre blanc, gambas rouge, réglisse et amandes salées

Risotto al gambero rosso, limone, caviale e nero di seppia – Rice, red prawn, lemon, caviar and cuttlefish ink - Risotto aux crevettes rouges, citron, caviar et encre de seiche

MAIN COURSE

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Baccalà alla Bouganville - Bougainvillea cod - Morue bougainvillée

Filetto di ombrina su vellutata di zucca e riduzione di melograno – Fillet of croaker on pumpkin cream and pomegranate reduction – Filet de courbine sur crème de potiron et réduction de grenade

Tonno rosso scottato al sesamo, guacamole, maionese al wasabi - Seared red tuna with sesame, guacamole, wasabi mayonnaise - Thon rouge poêlé au sésame, guacamole, mayonnaise au wasabi

DESSERT

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Tiramisù della casa - Homemade tiramisu - Tiramisu maison

Crostatina al cioccolato fondente, pistacchio, limone e lampone - Dark chocolate, pistachio, lemon and raspberry tart - Tarte chocolat noir, pistache, citron et framboise

La sfoglia allo zabaione - La pâte feuilletée au lait de poule - The eggnog puff pastry

Antichi sapori di terra

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"La Planche" degustazione charcuterie & C. selezionata dallo chef - "La Planche" charcuterie & C. tasting selected by the chef - Dégustation charcuterie "La Planche" & C. sélectionnée par le chef

Caprese Invernale con la Bufala Campana Dop – Winter Caprese with Bufala Campana DOP - Caprese d'hiver avec Bufala Campana DOP

Tartare di manzo con rosso d'uovo marinato e parmigiano - Beef tartare with marinated egg yolk and parmesan - Tartare de bœuf au jaune d'œuf mariné et parmesan

FIRST COURSE

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Pasta ripiena del giorno al burro chiarificato e nocciole - Stuffed pasta of the day with clarified butter and hazelnuts - Pâtes farcies du jour au beurre clarifié et noisettes

Risotto alla zucca profumata al timo - Risotto flavored with thyme - Risotto de potiron parfumé au thym

L'insolita carbonara con il tuorlo sodo - The unusual carbonara with hard-boiled yolk - L'insolite carbonara au jaune dur

MAIN COURSE

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Tournedos di maialino con riduzione di vino rosso e nocciole - Tournedos of pork with red wine reduction and hazelnuts - Tournedos de porc à la réduction de vin rouge et aux noisettes

Peposo di vitello della tradizione - Traditional veal peposo - Peposo de veau traditionnel

Lingotto di manzo in crosta di pistacchi - Pistachio crusted beef ingot - Lingot de boeuf en croûte de pistache

DESSERT

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Mousse al cioccolato fondente con coulis di lamponi - Dark chocolate mousse with raspberry coulis - Mousse au chocolat noir coulis de framboise

Quasi un cannolo siciliano - Almost a Sicilian cannoli - Presque un cannolo sicilien

Tiramisù della casa - Homemade tiramisu - Tiramisu maison

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Chef Cinzia's reviews

4.65

•

58 services

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Wonderful meals with chef Cinzia!!!

Cinzia was amazing and so fun and kind. She was so adaptive to us and accommodated two people who were gluten free and those who wanted all the gluten. Her food was amazing and she was kind to also get us wine to pair with each course and kept in our budget. Highly recommend!

Chef Cinzia served the most incredible fish-forward menu, as requested. The ingredients were extremely fresh, and perfectly cooked. Very impressive given we were at a vacation home and we were all new to the oven and supplies. A true pro! She also made the most decadent dessert to celebrate my husband’s birthday.

Chef Cinzia was absolutely perfect for our celebratory evening! We worked together to prepare a lovely menu together and it was received so well by everyone. Would strongly recommend! Thank you!

Chef Cinzia was amazing! She arrived promptly and worked quickly despite difficulties with the range at our place. She was thoughtful and remembered small details from my initial proposal, was easy to work with during the menu planning phase, and was accommodating of our special requests. The table was set beautifully and we didn’t have to lift a finger the entire time. The food was exceptional and was made with fresh and local ingredients. Truly such a lovely experience and was exactly what we were looking for. Thanks Cinzia! It was perfect.

C'était plus que parfait ! La qualité des mets était excellente, le service parfait malgré la distance entre la cuisine et le lieu du repas, les plats étaient à parfaite température. Ce fût un vrai moment de bonheur d'autant qu'il s'agissait d'un mariage. Je ne peux que chaudement recommander.

Very great meal with our chef. Would recommend her for a great experience! Loved it!

Cinzia and Nicolo were great! We enjoyed a wonderful seasonal menu with ingredients they sourced at the farmers’ market. Everything was prepared beautifully and they even said they would share recipes. I learned how to make asparagus a new way! Would highly reommend.

Chef Cynthia and Nikola were warm and welcoming. They made regionally inspired food that was delicious from start to finish.

Very professional and good care for special needs like gluten/lactose free for some persons. Great food, high quality on vegetarian dishes

Cinzia