Chef Lorin Catana
Chef At Home In Annecy
Get to know me better
I give each ingredient a new life, i cook with emotion and have a delicate touch with food focusing on depth of flavour.
I am a professional private chef with an experience of 13 years, most of my years spent in Michelin Star restaurants from 1 star, to 2 Stars and ultimately 3 stars.
I worked for many reputed restaurants and chefs such as Gordon Ramsey in London, Martin Wishart and Tom Kitchin both in Scotland, also for Jean Sulpice and Laurent Petit in Annecy France.
Now I am more self taught and focus deeply on Japanese cuisine and techniques and also Romanian ones.
I also had owned and worked in bakeries in the UK so i love to make fresh sourdough.
Japanese techniques i am learning a lot and still developing as they take a lot of work and precision but they are in my DNA and also certain Romanian techniques especially when it comes to fermentation.
More about me
For me, cooking is...
Cooking for me is a way of life, an art and a way to express my inner self. Each dish carries a story and deep flavours.
I learned to cook at...
I learn to cook in all my years of experience in Michelin Star Restaurants but also working as a private chef and also in Japan.
A cooking secret...
I love hiding the ingredients and letting the people discover them through taste, like magic.
My menus
Toro ( belly part) of Rainbow trout, rice, wasabi, fennel
Levain Mille Feuille, Miso Mayonaisse, caraway seeds, buckwheat seeds
Nori Chips, herb and lime emulsion, wild herbs
“Fragile and Beautiful” - avocado mousse, katsuobushi (smoked bonite flakes), wakame, tartare of root vegetables, quince jelly, teriyaki sauce
“A Crack in the Mirror” - Sashimi of Fera from Lake Annecy, kabosu(japanese lime), black sesame
“Behind the Red Curtains” - beetroot, shiso, ginger, beetroot juice, beetroot chips, Omble Chevalier Sashimi
“Lost in Japan” - Aubergine cooked over binchotan, miso glaze, crispy bacon, wakame, wild herb salad, wasabi
“A Song of Hanamizuki” - lake trout fillet, aged with Shio Koji ( rice ferment), citrus sauce, fresh herbs, crispy cabbage
“Midnight in the Forest” - Mushroom Espuma, roasted mushroom, raw mushroom, mushroom powder, buckwheat grains, yuzu, cedar leaves
“A Passionate Kiss” - grilled tataki of beef, demi glace, red miso sauce, natto (fermented soy beans), yuzu kosho
“Polenta in the Dark” = creamy polenta, tomme, lemon, roasted sweetcorn, roasted sesame seeds
“The Silence of the Waves” = grilled chicken breast, geranium sauce ( type of flower with citrus taste), smoked trout caviar, crispy chicken skin
“Your Favorite Flower” - blueberry sorbet infused with elderflower, blueberry, ginger and yuzu confiture, blackberries and cardamom, sechuan pepper
“The Unknown” - Matcha granita, caramelised seasonal fruits, walnuts, oat milk foam
“The Dome of Secrets” - chocolate, raspberries, tonka
View full menu
Toro ( belly part) of Rainbow trout, rice, wasabi, fennel
Levain Mille Feuille, Miso Mayonaisse, caraway seeds, buckwheat seeds
Nori Chips, herb and lime emulsion, wild herbs
Polenta Chips, smoked trout caviar, radish
“Fragile and Beautiful” - avocado mousse, katsuobushi (smoked bonite flakes), wakame, tartare of root vegetables, quince jelly, teriyaki sauce
“A Crack in the Mirror” - Sashimi of Fera from Lake Annecy, kabosu, black sesame
“Lost in Japan” - Aubergine cooked over binchotan, miso glaze, crispy bacon, wakame, wild herb salad, wasabi
“Behind the Red Curtains” - beetroot, shiso, ginger, beetroot juice, beetroot chips, Omble Chevalier Sashimi
“A Song of Hanamizuki” - lake trout fillet, aged with Shio Koji ( rice ferment), citrus sauce, fresh herbs, crispy cabbage
“Midnight in the Forest” - Mushroom espuma, roasted mushroom, raw mushroom, mushroom powder, buckwheat grains, yuzu, cedar leaves
“The Silence of the Waves” = grilled chicken breast, geranium sauce ( type of flower with citrus taste), smoked trout caviar, crispy chicken skin
“A Passionate Kiss” - grilled tataki of beef, demi glace, red miso sauce, natto (fermented soy beans), yuzu kosho
“Polenta in the Dark” = creamy polenta, tomme, lemon, roasted sweetcorn, roasted sesame seeds
“Your Favorite Flower” - blueberry sorbet infused with elderflower, blueberry, ginger and yuzu confiture, blackberries and cardamom, sechuan pepper
“The Dome of Secrets” - chocolate, raspberries, tonka
“The Unknown” - Matcha granita, caramelised seasonal fruits, walnuts, oat milk foam
View full menu
Toro ( belly part) of Rainbow trout, rice, wasabi, fennel
Levain Mille Feuille, Miso Mayonaisse, caraway seeds, buckwheat seeds
Nori Chips, herb and lime emulsion, wild herbs
Polenta Chips, smoked trout caviar, radish
“Fragile and Beautiful” - avocado mousse, katsuobushi (smoked bonite flakes), wakame, tartare of root vegetables, quince jelly, teriyaki sauce
“A Crack in the Mirror” - Sashimi of Fera from Lake Annecy, kabosu(japanese lime), black sesame
“Lost in Japan” - Aubergine cooked over binchotan, miso glaze, crispy bacon, wakame, wild herb salad, wasabi
“Behind the Red Curtains” - beetroot, shiso, ginger, beetroot juice, beetroot chips, Omble Chevalier Sashimi
“A Song of Hanamizuki” - lake trout fillet, aged with Shio Koji ( rice ferment), citrus sauce, fresh herbs, crispy cabbage
“A Passionate Kiss” - grilled tataki of beef, demi glace, red miso sauce, natto (fermented soy beans), yuzu kosho
“Midnight in the Forest” - Mushroom espuma, roasted mushroom, raw mushroom, mushroom powder, buckwheat grains, yuzu, cedar leaves
“The Silence of the Waves” = grilled chicken breast, geranium sauce ( type of flower with citrus taste), smoked trout caviar, crispy chicken skin
“Polenta in the Dark” = creamy polenta, tomme, lemon, roasted sweetcorn, roasted sesame seeds
“The Unknown” - Matcha granita, caramelised seasonal fruits, walnuts, oat milk foam
“The Dome of Secrets” - chocolate, raspberries, tonka
“Your Favorite Flower” - blueberry sorbet infused with elderflower, blueberry, ginger and yuzu confiture, blackberries and cardamom, sechuan pepper
View full menu
Toro ( belly part) of Rainbow trout, rice, wasabi, fennel
Levain Mille Feuille, Miso Mayonaisse, caraway seeds, buckwheat seeds
Nori Chips, herb and lime emulsion, wild herbs
“Fragile and Beautiful” - avocado mousse, katsuobushi (smoked bonite flakes), wakame, tartare of root vegetables, quince jelly, teriyaki sauce
“A Crack in the Mirror” - Sashimi of Fera from Lake Annecy, kabosu(japanese lime), black sesame
“Behind the Red Curtains” - beetroot, shiso, ginger, beetroot juice, beetroot chips, Omble Chevalier Sashimi
“Lost in Japan” - Aubergine cooked over binchotan, miso glaze, crispy bacon, wakame, wild herb salad, wasabi
“A Song of Hanamizuki” - lake trout fillet, aged with Shio Koji ( rice ferment), citrus sauce, fresh herbs, crispy cabbage
“Midnight in the Forest” - Mushroom Espuma, roasted mushroom, raw mushroom, mushroom powder, buckwheat grains, yuzu, cedar leaves
“A Passionate Kiss” - grilled tataki of beef, demi glace, red miso sauce, natto (fermented soy beans), yuzu kosho
“Polenta in the Dark” = creamy polenta, tomme, lemon, roasted sweetcorn, roasted sesame seeds
“The Silence of the Waves” = grilled chicken breast, geranium sauce ( type of flower with citrus taste), smoked trout caviar, crispy chicken skin
“Your Favorite Flower” - blueberry sorbet infused with elderflower, blueberry, ginger and yuzu confiture, blackberries and cardamom, sechuan pepper
“The Unknown” - Matcha granita, caramelised seasonal fruits, walnuts, oat milk foam
“The Dome of Secrets” - chocolate, raspberries, tonka
View full menu
Toro ( belly part) of Rainbow trout, rice, wasabi, fennel
Levain Mille Feuille, Miso Mayonaisse, caraway seeds, buckwheat seeds
Nori Chips, herb and lime emulsion, wild herbs
Polenta Chips, smoked trout caviar, radish
“Fragile and Beautiful” - avocado mousse, katsuobushi (smoked bonite flakes), wakame, tartare of root vegetables, quince jelly, teriyaki sauce
“A Crack in the Mirror” - Sashimi of Fera from Lake Annecy, kabosu, black sesame
“Lost in Japan” - Aubergine cooked over binchotan, miso glaze, crispy bacon, wakame, wild herb salad, wasabi
“Behind the Red Curtains” - beetroot, shiso, ginger, beetroot juice, beetroot chips, Omble Chevalier Sashimi
“A Song of Hanamizuki” - lake trout fillet, aged with Shio Koji ( rice ferment), citrus sauce, fresh herbs, crispy cabbage
“Midnight in the Forest” - Mushroom espuma, roasted mushroom, raw mushroom, mushroom powder, buckwheat grains, yuzu, cedar leaves
“The Silence of the Waves” = grilled chicken breast, geranium sauce ( type of flower with citrus taste), smoked trout caviar, crispy chicken skin
“A Passionate Kiss” - grilled tataki of beef, demi glace, red miso sauce, natto (fermented soy beans), yuzu kosho
“Polenta in the Dark” = creamy polenta, tomme, lemon, roasted sweetcorn, roasted sesame seeds
“Your Favorite Flower” - blueberry sorbet infused with elderflower, blueberry, ginger and yuzu confiture, blackberries and cardamom, sechuan pepper
“The Dome of Secrets” - chocolate, raspberries, tonka
“The Unknown” - Matcha granita, caramelised seasonal fruits, walnuts, oat milk foam
View full menu
Toro ( belly part) of Rainbow trout, rice, wasabi, fennel
Levain Mille Feuille, Miso Mayonaisse, caraway seeds, buckwheat seeds
Nori Chips, herb and lime emulsion, wild herbs
Polenta Chips, smoked trout caviar, radish
“Fragile and Beautiful” - avocado mousse, katsuobushi (smoked bonite flakes), wakame, tartare of root vegetables, quince jelly, teriyaki sauce
“A Crack in the Mirror” - Sashimi of Fera from Lake Annecy, kabosu(japanese lime), black sesame
“Lost in Japan” - Aubergine cooked over binchotan, miso glaze, crispy bacon, wakame, wild herb salad, wasabi
“Behind the Red Curtains” - beetroot, shiso, ginger, beetroot juice, beetroot chips, Omble Chevalier Sashimi
“A Song of Hanamizuki” - lake trout fillet, aged with Shio Koji ( rice ferment), citrus sauce, fresh herbs, crispy cabbage
“A Passionate Kiss” - grilled tataki of beef, demi glace, red miso sauce, natto (fermented soy beans), yuzu kosho
“Midnight in the Forest” - Mushroom espuma, roasted mushroom, raw mushroom, mushroom powder, buckwheat grains, yuzu, cedar leaves
“The Silence of the Waves” = grilled chicken breast, geranium sauce ( type of flower with citrus taste), smoked trout caviar, crispy chicken skin
“Polenta in the Dark” = creamy polenta, tomme, lemon, roasted sweetcorn, roasted sesame seeds
“The Unknown” - Matcha granita, caramelised seasonal fruits, walnuts, oat milk foam
“The Dome of Secrets” - chocolate, raspberries, tonka
“Your Favorite Flower” - blueberry sorbet infused with elderflower, blueberry, ginger and yuzu confiture, blackberries and cardamom, sechuan pepper
View full menu
Toro ( belly part) of Rainbow trout, rice, wasabi, fennel
Levain Mille Feuille, Miso Mayonaisse, caraway seeds, buckwheat seeds
Nori Chips, herb and lime emulsion, wild herbs
“Fragile and Beautiful” - avocado mousse, katsuobushi (smoked bonite flakes), wakame, tartare of root vegetables, quince jelly, teriyaki sauce
“A Crack in the Mirror” - Sashimi of Fera from Lake Annecy, kabosu(japanese lime), black sesame
“Behind the Red Curtains” - beetroot, shiso, ginger, beetroot juice, beetroot chips, Omble Chevalier Sashimi
“Lost in Japan” - Aubergine cooked over binchotan, miso glaze, crispy bacon, wakame, wild herb salad, wasabi
“A Song of Hanamizuki” - lake trout fillet, aged with Shio Koji ( rice ferment), citrus sauce, fresh herbs, crispy cabbage
“Midnight in the Forest” - Mushroom Espuma, roasted mushroom, raw mushroom, mushroom powder, buckwheat grains, yuzu, cedar leaves
“A Passionate Kiss” - grilled tataki of beef, demi glace, red miso sauce, natto (fermented soy beans), yuzu kosho
“Polenta in the Dark” = creamy polenta, tomme, lemon, roasted sweetcorn, roasted sesame seeds
“The Silence of the Waves” = grilled chicken breast, geranium sauce ( type of flower with citrus taste), smoked trout caviar, crispy chicken skin
“Your Favorite Flower” - blueberry sorbet infused with elderflower, blueberry, ginger and yuzu confiture, blackberries and cardamom, sechuan pepper
“The Unknown” - Matcha granita, caramelised seasonal fruits, walnuts, oat milk foam
“The Dome of Secrets” - chocolate, raspberries, tonka
View full menu
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