I am professionnal chef with fourteen years of activity in restaurant and now on private. Why ? cause I have found a better way to work on private ! More etic and healthy I only buy at my local shop fresh and best quality food. Take car of you like m'y family is my priority.

International Cook. French Provençal Italian Spanish Carabean South America African Asian Indian... And fusion to

Premium Japanese menu 10 courses available for 750€ per person ! Ask me if you want try the luxury alliance of Japanese recipe with my master sauce french method !

For me, cooking is...

Cooking is art like my canvas i paint but with taste and smell. Give to people the est experience with the best product with a smiley and good ambiant

I learned to cook at...

My grand mother , my Travel and at our family restaurant at Nice.

A cooking secret...

Master of sauce is the most important for me. I know all the old recipe lost than other don't know. I do fresh pasta and i am expert on red wine

My menus

Marseille

STARTER

All inclusive

Apéritif : Vin d'orange amère fabrication maison

Brandade sur toast de pommes de terre fumé au romarin

FIRST COURSE

All inclusive

Bourride de seiche et moules à la sauce rouille maison accompagné de toast de pain au levain grillé

MAIN COURSE

All inclusive

Bouillabaisse traditionnelle. The real one

Aïoli Marseillais ( Fish ans selfish recipe from Marseille.)

DESSERT

All inclusive

Le Saint Barnabé

Forza italia

STARTER

All inclusive

Board of Italian cheese and deli with grapefruit and jam. Toasted bread. Vegetable shot glass and antipasti

FIRST COURSE

All inclusive

Veal carpaccio with capers , basil and parmiggiano

My salad caprese gourmande pistache mozarela burrata combava pesto ail des ours crème de balsamique huile d'olive basilic et ail frait

MAIN COURSE

All inclusive

Sicilian beef cannelloni on hoven garlic tomato sauce. Low cook meet 7 hours

Low temperature roasted veal fillet Light Marsala wine sauce Rosemary roasted baby potatoes Seasonal green vegetables glazed with olive oil Alternative fish option: Roasted sea bass with lemon, capers and extra virgin olive oil

DESSERT

All inclusive

Frozen Tiramisu Style Yule Log with Limoncello Crunchy Dark Chocolate Glaze Inside: Light mascarpone cream, biscuit soaked in limoncello and gentle white coffee, lemon zest and vanilla Finish: Dark chocolate glaze with crispy inclusions

My secret creation log tiramuisu with amareti biscuit and limoncelo

Menu Japonais Prestige

STARTER

Choose 1 dish

Gyoza wagyu & gingembre

Takoyaki au poulpe

Tempura de crevette

Édamamé au sésame noir caramélisé

FIRST COURSE

Choose 1 dish

Assortiment Sashimi Prestige

Saumon Label Rouge

Thon rouge (akami ou chutoro)

Dorade au bombu

Tataki de bœuf wagyu

MAIN COURSE

All inclusive

Wagyu A5 en fines tranches

Yakitori de poulet fermier, sauce tare

Saint-jacques beurre miso/yuzu

Aubergines au miso rouge

DESSERT

All inclusive

Gâteau aux fruits rouges

Douce France

STARTER

All inclusive

Tian de courgettes à la Niçoise sur toast grillé de pain au levain ( recette de ma grand mère )

FIRST COURSE

All inclusive

Barbajuan beignet de courges poireaux oignons avec salade sauvage de saison

MAIN COURSE

All inclusive

Daube Niçoise (boeuf local) en sauce au vin mijoté pendant six heures à feu doux avec cèpes ceuilli et séché en Ardèche par mes soins accompagné de polenta ou de gniocchi maison ainsi que de choux rouges et Parmigiano AOP

DESSERT

All inclusive

Tarte de blettes aux pignons et soupcon de fleur d'oranger Niçoise

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Chef Jonathan's reviews

4.37

•

33 services

Jonathan nous a régalés avec sa cuisine provençale conviviale. Nous avons passé un excellent moment en famille grâce à lui. Merci beaucoup Je recommande.

Chef Jonathan was very good. He was timely and went out of his way to be sure our food needs were met. The food was delicious!

We had a nice dinner with Chef!

Merci beaucoup Chef Borriglione, grâce à vous, nous avons passé une excellente soirée. C’était une surprise réussie. Merci pour votre compréhension et votre volonté de bien faire.