Private Chef Dzmitry Izobau

I am a professional chef with over 10 years of experience and a graduate of Le Cordon Bleu Paris, one of the world’s most prestigious culinary schools, specializing in classical cuisine. I have strong expertise in French gastronomy, from traditional techniques to modern restaurant practice. I currently work in a prestigious restaurant in the very center of Paris, where I take part in menu development and the creation of detailed technical and recipe documentation. In addition to French cuisine, I am experienced in Slavic and Mediterranean cuisines, allowing me to adapt dishes to different tastes while maintaining high culinary standards and respect for ingredients.

For me, cooking is...

For me, cooking is more than food — it is craftsmanship, respect for ingredients, and the art of creating dishes

I learned to cook at...

I learned to cook at Le Cordon Bleu Paris, the world’s most prestigious culinary school, renowned for excellence, tradition, and the highest standards

A cooking secret...

My secret in the kitchen is respect for ingredients and attention to every detail.

My menus

Chef’s Signature Menu

STARTER

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Avocado & Crab Mille-Feuille Delicate layers of avocado and fresh crab, finely seasoned and assembled into a refined mille-feuille, highlighting purity, freshness and balance

Lobster Tail, Bisque & Normandy Crème d’Isigny Tender lobster tail served with an intense lobster bisque and rich Normandy Crème d’Isigny, bringing depth, elegance and a subtle lactic richness to the dish

FIRST COURSE

All inclusive

MAIN COURSE

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Beef Tournedos Rossini – Chef’s Interpretation Tender beef tournedos served with foie gras espuma, rich jus corsé (demi-glace) and black truffle. A contemporary interpretation of the iconic Rossini, combining classic flavors with modern technique

Chef’s Selection of Premium Fish, Wild Mushrooms & Forest Sabayon A premium fish chosen by the chef, served with seasonal wild mushrooms and a forest-inspired sabayon made from mushroom broth reduction, finished with mushroom powder and smoked butter

DESSERT

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Pavlova, Seasonal Fruits Light and crisp pavlova with a soft center, topped with seasonal fruits for freshness and balance

Vanilla & Pecan Mille-Feuille Crisp puff pastry layered with vanilla cream and pecan, offering elegance, texture and depth

Bistronomic

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Green Asparagus, Hollandaise Sauce & Trout Roe Tender green asparagus served with classic hollandaise sauce and delicately salted trout roe

Tuna Tartare, Avocado Mousse & Lemon Zest Fresh tuna tartare with a smooth avocado mousse, subtly enhanced with lemon zest

FIRST COURSE

All inclusive

MAIN COURSE

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Grilled Octopus, Sweet Potato, Bisque Sauce & Crispy Chorizo Grilled octopus served with sweet potato and a rich, intense bisque sauce, finished with crispy chorizo for a smoky, spicy note

Pan-Fried Sea Bass, Fennel Purée, Seasonal Vegetables & Dill Foam Pan-fried sea bass served with silky fennel purée, seasonal vegetables and a light dill foam

DESSERT

All inclusive

Lemon Tart Classic lemon tart with a crisp pastry base and a balanced citrus filling

Rum Baba, Vanilla Ice Cream Traditional rum-soaked baba served with vanilla ice cream

French classics

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Baby Leeks, Mimosa Egg, Homemade Mayonnaise & Hazelnuts Tender baby leeks served with classic mimosa egg, silky homemade mayonnaise and toasted hazelnuts

Œuf Parfait, Mixed Mushrooms & Horseradish Cream Œuf parfait served with a selection of sautéed mushrooms and a smooth horseradish cream

FIRST COURSE

All inclusive

MAIN COURSE

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Dorada Royale, Green Asparagus & Beurre Blanc Pan-seared dorada royale served with green asparagus and a classic beurre blanc sauce

Duck Confit, Mashed Potatoes, Jus de Volaille & Caramelized Vegetables Slow-cooked duck confit with creamy mashed potatoes, rich jus de volaille and seasonal caramelized vegetables

DESSERT

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Choux Pastries, Vanilla Cream & Chocolate Sauce Light choux pastries filled with vanilla cream, served with warm chocolate sauce

Chocolate Fondant, Vanilla Ice Cream Warm chocolate fondant with a molten center, served with vanilla ice cream