My name is Fabio Stridi and i am 36 years old. I come from the south of the Italy.

During my studies in Italy, i obtened a graduation in a Hospitality School. I am a professional chef and i exercise my profession for 21 years.

During my job experience i had the possibility to work in many 2 and 3 michelin’s stars restaurants in Italy, Switzerland and in France.

With dedication to my work i’ve built my temperement and the nature of my way of cooking. I’m a really passionated chef, my cuisine change in function of the seasons and the ingredients that i can find. I consider myself a creative chef taking ispiration from the classic cuisine Italian and French. My dishes are a modern expression of mediterranean cuisine : light, simple and tasty. All the dishes are dressed with care and harmony. I love the show-cooking, the service and sharing the experience with the guests.

You will love my "Italian savoir-faire".

I'm the right person for your event.

Let's do it !

For me, cooking is...

Passion. Curiosity. Ambition. Commitment. Determination. Satisfaction. The expression of my wishes.

I learned to cook at...

During my career i had the possibility to do differents experiences in many michelin’s stars restaurants in Italy, in France and in Switzerland.

A cooking secret...

The selection of the best fresh seasonal ingredients, cooked with care and with the right technique.

My menus

Truffles and mushrooms : so sexy !

STARTER

Choose 1 dish

Veal tartare, egg yolks, mayonnaise of its broth, shavings of old parmigiano reggiano, porcini mushrooms and truffles

Veal carpaccio, egg yolks, mayonnaise of its broth, shavings of old parmigiano reggiano, porcini mushrooms and truffle

Minestrone stuffed with winter vegetables and forest mushrooms in a casserole dish

Terrine of poultry and foie gras with truffles, wild mushrooms in different textures, grand veneur sauce

FIRST COURSE

Choose 1 dish

Creamy wild mushrooms, crunchy and runny egg, raw vegetables, roasted hazelnuts, shavings of truffle

Risotto cooked with veal stock, seasoned with semi-salted butter and aged parmigiano reggiano, black pepper from the mill, veal juice, shavings of truffle

Fresh egg tagliatelle, wild mushroom ragout and shavings, aged parmigiano reggiano, freshly ground black pepper, truffle shavings

Fresh ravioli stuffed with roast veal, seasoned with butter and sage, aged parmigiano reggiano, black pepper from the mill, shavings of porcini mushrooms and truffle

Fresh tortellini stuffed with roast veal and aged parmigiano reggiano, served with veal soup with porcini mushrooms, shavings of truffle

Fresh egg tagliolinis, seasoned with semi-salted butter and aged parmigiano reggiano, shavings of porcini mushrooms and truffle

MAIN COURSE

Choose 1 dish

Guinea fowl confit with cream, pan-fried mushrooms, truffle shavings

Rossini beef tenderloin: roast beef tenderloin, pan-fried foie gras escalope, porcini mushroom sauce, shavings of black truffle

Leg of lamb stuffed with candied truffles, pan-fried mushrooms and mashed potatoes with truffles, rosemary jus

Poularde de Bresse stuffed with truffles and gently roasted, pan-fried wild mushrooms, truffle shavings, Sarlat sauce

Fillets of sole stuffed with truffles au gratin, pan-fried wild mushrooms, creamy apple celery, shavings of truffles and porcini mushrooms

DESSERT

Choose 1 dish

Truffled Mont-Blanc: meringue, chestnut puree, double cream of Gruyère cheese, white truffle

Almond cheesecake, passion fruit, white truffle

Chocolate mousse, roasted hazelnuts, white truffle

The real LUXE ? SEMPLICITY

STARTER

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Vitello tonnato: round piece of lightly roasted veal, tuna sauce, capers, raw carrots and celery

Eggplant Parmesan: gratin d'aubergines, mozzarella, tomato sauce, parmesan cheese, basil

Homemade roast beef, arugula salad, shavings of parmigiano reggiano, extra virgin olive oil, balsamic vinegar of Modena, tartara sauce

Italian club-sandwiches: basil pesto, taggiasche olive tapenade, mayonnaise, mozzarella, tomatoes, bresaola, arugula, crisps and homemade ketchup

Traditionally seasoned beef tartare, crushed tomatoes, olives, capers, basil, toast with parsley butter, homemade fries

FIRST COURSE

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Fresh egg tagliolinis with lobster ragout, extra virgin olive oil and basil

Fresh egg ravioli stuffed with roast veal, butter and sage, veal jus

Fresh egg tagliatelle, wild mushroom ragout, shavings of parmigiano reggiano

Milanese risotto, veal ossobuco and gremolata

Fresh egg pasta rolls stuffed with spinach and ricotta, au gratin with bechamel sauce and parmigiano reggiano

MAIN COURSE

Choose 1 dish

Guinea fowl confit with cream and morels, mashed apple with black truffle

Tagliata di manzo: sliced roast beef, rocket salad, cherry tomatoes, shavings of parmigiano reggiano, extra virgin olive oil and balsamic vinegar of Modena

Cotoletta alla Milanese: breaded veal chop, mesclun salad, homemade fries, lemon mayonnaise

Rossini beef tenderloin: roast beef tenderloin, pan-fried foie gras escalope, wine and shallot sauce, black truffle

Leg of lamb gently roasted with herbs, candied new potatoes with rosemary, barigoule artichokes, mustard sauce

DESSERT

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Tiramisu: Savoyard biscuit, espresso coffee, mascarpone cream

Fondant tart with gianduja

Charlotte with pears and almonds

Apple strudel, vanilla ice cream

Grandma panna cotta with vanilla, coulis and crushed wood fruits

VENISON : creative and sexy !

STARTER

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Deer tartare, whole millet, crunchy amaranth, oysters, caviar, onion pickles, lime emulsion

Snacked venison carpaccio, burnt pumpkin flan, baby spinach, green pepper, gulash sauce

FIRST COURSE

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Fresh egg tagliatelle, traditional hare ragout, baby spinach, pecorino shavings, black truffle

Ravioli stuffed with braised wild boar, butter and sage, shavings of old Comté cheese, on pumpkin velouté

MAIN COURSE

Choose 1 dish

Venison: roasted fillet with herbs and leg confit with berries, red cabbage, candied onions, puffed potatoes, cranberries, grand veneur sauce

Green neck duck: roast fillet, leg confit, offal pâté, chestnut purée, kale stuffed with roots, crunchy spaetzlis, cranberries, Sarlat sauce

DESSERT

Choose 1 dish

Mont-Blanc my way: Savoyard biscuit, meringue, candied chestnuts, clementines from Corsica, pear brandy

Gianduja souffle, Corsican clementine jam, hazelnut ice cream

Out of my dreams in winter

STARTER

Choose 1 dish

Salade d'artichauts, Parmigiano Reggiano, citron confit, anchois, Taggiasca olives, roquette

Scallops, Jerusalem artichoke, seaweed, glasswort, shellfish jus with coral

Beef tartare, whole millet, roots, winter truffle, aged parmigiano reggiano, mayonnaise of its consommé

Lightly smoked foie gras terrine, pears, hazelnuts from Piedmont, mustard, coffee brioche

FIRST COURSE

Choose 1 dish

Star ravioli stuffed with stewed beef and aged parmigiano reggiano, porcini mushrooms, winter truffles, served with its consommé

Ravioli stuffed with stewed lobster, lobster sauce flavored with ginger and lemongrass, extra virgin olive oil and basil

Risotto cooked with veal consommé, seasoned with saffron pistils, aged parmigiano reggiano and semi-salted butter, served with braised veal ossobuco and gremolata

Fresh egg tagliatelle, ragout and shavings of porcini mushrooms, aged parmigiano reggiano and ground black pepper

MAIN COURSE

Choose 1 dish

Veal sweetbreads glazed with fresh turmeric, citrus fruits, glazed roots, foie gras sauce

Grilled John Dory, dandelions, artichokes, oysters, peppery butter sauce

Red mullet stuffed with its liver, sweet and sour vegetables, shellfish, rock fish jus

Green collar duck, leg confit and grilled fillet, porcini mushrooms, cranberries, apples, strong vermouth jus

DESSERT

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Tiramisu': Savoyard biscuit, mascarpone, sabayon, coffee, cocoa, marsala

Chocolate, hazelnut and citrus mousse, different textures,

Real pannacotta, citrus fruits, vanilla, tonka bean, persimmon, pistachio ice cream

Chocolate soufflé, citrus fruits, spices, dried fruits, vanilla ice cream

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Chef Fabio's reviews

4.9

•

14 services

Nous avons partagé une incroyable soirée avec le chef Fabio ! Nous avons dégusté des plats incroyables, riches en saveurs ! Sa spécialité était de ne choisir que des produits de saison, de ne surtout pas les dénaturer en les mettant en avant de manière "simple", sans aucun chichi ni artifice ! C'était extraordinaire ! En plus de ça, il était ravi de partager son savoir et sa passion avec nous et nous a tout expliqué dans les moindre détails ! Nous avons passé une soirée inoubliable grâce a Fabi????

Nous étions 11 convives et les 11 ont été ravis de cette expérience et enchantés par Fabio. Au delà de sa cuisine, très bonne et trèèès copieuse, l’homme est charmant, très sympathique, pédagogue, affable, et nous avons pris le temps de discuter avec lui de son métier passionnant après le dîner. Son accent italien en a séduit plus d’une ☺️. Son expérience et ses références sont impressionnantes. Bref, que du positif. Nous recommandons 1000x !!!

Fabio was amazing, and the dishes he created were both stunningly beautiful and delicious. He is a very friendly and attentive chef who knows his craft well. We will definitely hire him again.

This was a great experience, Chef Fabio was an extremely polite and friendly gentleman and his food was fantastic. The menu was well put together and the portion size was good. We were not hurried which meant we could enjoy the food in our own time and when necessary the Chef would give us some time between courses. I would certainly recommend Chef Fabio.

Exceeding expectations Fabio is a passionate and thorough chef delivering the flavours he promises in the menu. Could not have been happier with the quality and taste of food he produced for us. Highly recommended!