I've worked as private chef for 2 years, in Val d'Isère and now the last two seasons in the 3 Valleys as a private chef.

Before I worked in the Hospitality in Italy, where I was born.

In dolomites I grew up within the culinary experience, but Italy in general has taught me a lot because in each province of Italy you move, it does exist a new place with a typical taste and dishes of the country.

For two years I have left the big restaurant because I prefer to devote myself to preparing food with more care,with more attention, handmade and with a direct contact with my customers.

So, enjoy your meal with Elisa! Buon appetito!

For me, cooking is...

Wellness, health, art, lifestyle, home sweet home

I learned to cook at...

I learned to cook in the restaurants in Italy

A cooking secret...

Take care about the work I m doing, no rush, take my time always with effectiveness and precision. work without stress and enjoy the cooking.

My menus

Mexican golden taste

STARTER

All inclusive

Tortillas and guacamole sauce , faitas with chickpeas chilli sause

FIRST COURSE

All inclusive

Mexican quinoa salad

MAIN COURSE

All inclusive

Beef chili with mexican frijoles (beens) , platano and rice

DESSERT

All inclusive

Carlota de limòn

French love

STARTER

All inclusive

Cream of pumpkin with French cream / also vegan version

FIRST COURSE

All inclusive

Fennel Salad : fennel, oranges and dill, pea nuts , pumpkin seeds, extravirgin olive oil , spiced salt and vinegrette

MAIN COURSE

All inclusive

Boeuf bourguignon and Breadcumb Potatoes

Vegetarian vegan plate: quique lorraine

DESSERT

All inclusive

Tarte tatin: apple and caramel puff pastry pie

Italian essence

STARTER

All inclusive

Pasta al pesto: Trofie with pesto, pine nuts, parmesan / for vegan : Brewer's yeast for food

FIRST COURSE

All inclusive

Wood salad : green curly salad, Valeriana salad, primo sale (italian cheese), raspberries ,flax seed, chopped apple ,olive oil, spiced salt , balsamic vinegar /vegan version

MAIN COURSE

All inclusive

Orange chicken: chicken escalopes cooked in an orange sauce over cooked salad / vegan version

DESSERT

All inclusive

Tiramisu /vegan version

Mediterranean land

STARTER

Choose 1 dish

Bruschetta with chickpea humus in a bed of escarole salad pine nuts and raisins

FIRST COURSE

Choose 1 dish

Greek salad : cucumber, yellow melon , Greek feta cheese with a tropic touch of avocado, olive oil,spiced salt, lime, black pepper. / vegan version

MAIN COURSE

Choose 1 dish

Mediterranean Bream; sea bream, Cherry tomatoes, Taggiasca olives, garlic, Origan ,extra virgin olive oil , spiced salt over baked vegetables / vegan version

DESSERT

Choose 1 dish

Chocolate salami with whipped cream / vegan version