Private Chef Othmane Bele

Cooking is like a love story: sharing, the pleasure of giving joy and being authentic.

This passion was transmitted to me by my parents and grandparents with whom I discovered the flavors synonymous with childhood memories and good times shared with our loved ones.

I also had the privilege of perfecting myself with chefs such as: Christophe Michalak, Thierry Marx, Cyril Lignac, Antoine Heerah, Mikula Flora, Lionel Levy, Nicolas Masse.

That is why, today I propose to you to transmit my passion and tips of leaders during workshops (adults and children), dinners and evenings private or professional (seminars, animations, ...) realized at your place (Paris / Paris region and province).

For me, cooking is...

Nourishment, passion, equilibrium, nature, conscious, and having a great moment to share and enjoy ourselves.

I learned to cook at...

Some Michelin stars restaurant in Paris, hotels and palace in France.

A cooking secret...

I do a lot of Foodpairing and I draw a lot of inspiration from my travels and my childhood.

My menus

Moroccan menu

STARTER

All inclusive

Eggplant Caviar and Sweet Potato Purée

FIRST COURSE

All inclusive

Seafood Briouates

MAIN COURSE

All inclusive

Lamb Tagine with Prunes

DESSERT

All inclusive

Gazelle Horn Revisited

PortoFino Gourmet Menu

STARTER

All inclusive

Capasanta; pan-seared hokkaido scallops, purple eggplant emulsion, fried leek

FIRST COURSE

All inclusive

Cacio & Pepe pasta, Pecorino cheese, black peppercorns

MAIN COURSE

All inclusive

Seasonal truffle; black Truffle ravioli, portobello mushrooms and Parmesan cheese

Lamb Chops: slow-cooked Lamb Chops, artichoke, baby onion, Stracchino cheese, aromatic Lamb Jus

DESSERT

All inclusive

Lemon Meringue: lemon meringue, citrus confit, lemon curd

Tiramisu; italian Mascarpone cream, Savoiardi biscuits and Belgian cacao

And There you go!

STARTER

All inclusive

Classic French Onion Soup With gruyère sourdough croutons

FIRST COURSE

All inclusive

Terre & Mer Gourmand Seared scallops, marinated Angus ironman, orange segments, raspberry, currant berry, fig chutney, raisins, almonds, pine seeds, raspberry dressing on a cauliflower purée

MAIN COURSE

All inclusive

Moules Marinière Steamed Scottish mussels with white wine, shallots, garlic & cream

Beef Bourguignon Slow cooked Angus beef bourguignon ragout with mash potato, carrots & onions

DESSERT

All inclusive

Classic Creme Brulee Vanilla cream served with sand biscuits

Mediterranean menu

STARTER

All inclusive

Duo of Hummus or Cauliflower Tempoura

FIRST COURSE