Chef Mayana Elbaz
Chef At Home In Talence
I am a passionate chef currently working in Bordeaux.
My love for cooking comes from my mother who gave me her passion and teached me all her tips and tricks. She wanted me to understand what makes cooking such a fun time.
From a young age I have developed my passion for cooking through different experiences in gastronomic restaurants such as La Maison Kammerzell and L’Amuse Bouche in Strasbourg, France. Backpacking around the world for a year, I took cooking class in every country I went; what better way to understand a culture than learning about its food and cooking techniques.

More about me
For me, cooking is...
For me, cooking is before all a passion. This passion turned into a job when I discovered that many people loved what I was doing.
I learned to cook at...
After a formation and many internship in restaurants, I started doing cooking classes for travelers in Bordeaux as well as Private Chef
A cooking secret...
Be passionate! I daily want to improve my skills and learn new recipes. The secret ingredient is only the love of what I am doing.
My menus
Salmon gravlax, Verinne of Foie Gras, Raw Ham & Nuts Nibble
Egg en meurette (poached eggs in a red wine sauce)
Scallop carpaccio and truffles
Oysters Veloutée with Safran
Foie-Gras with its onion chutney
Trout "Canon" in its Riesling Sauce, black sesame breadstick & small vegetables
Foie-gras stuffed Roast Beef, black trumpet mushroom and new potatoes
Honey Leg of Lamb with christmas spiced fruits and roasted potates
Cider & truffles Chapon
Individual Yule Log
Seasonal Pavlova
Chirstmassy Black-Forest cake
Red-fruits "Feuillantine"
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Farmer’s market salad and chèvre chaud toast
Oignon tartelette and its green salad
Egg casserole (oeuf cocotte)
Automn velouté
Sea bass à la Provençale and its rice
Classic Boeuf Bourguignon
Chicken supreme with its Hunter sauce, ratatouille and gratin dauphinois
Crusted Salmon, lemon sauce, Vichy carrots and roasted vegetables
Fine French apple tart
La Crème brûlée
La Mousse au chocolat
Seasonal fruit Clafoutis
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Farmer’s market salad and chèvre chaud toast
Oignon tartelette and its green salad
Egg en meurette (poached eggs in a red wine sauce)
Candied stuffes tomatoes à la provençale, thyme and jasmin rice, mint pesto
Ratatouille en mille-feuilles, crispy polenta bites, sauce vierge
Ricotta, black garlic and basil Ravioles, sauteed spinach, parmesan emulsion
Fine French apple tart
La Crème brûlée
Brasilian chocolate variation in three ways
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Bouchées de Jambon Serrano, noix, chèvre frais & Petits feuilletés de saumon
Crème de potiron, champignons sautés au beurre, ruban de parmesan
Foie gras de la ferme de Vertessec sur son pain d'épice alsacien, chutney d'oignons caramélisés, lamelles de figues confites
Velouté d’huîtres au safran, allumettes de pain de campagne doré au beurre
Agneau en gigot rôti au pesto, pommes Rattes rôties dans son jus, fruits cuits aux épices de Noël
Bar au champagne sur lit de fondu de poireaux, pommes château
Magret de canard du Sud Ouest, sauce bordelaise, petits légumes glacées, pommes nouvelles au romarin
Galette des rois à l'assiette façon chausson aux pommes et cidre brut
Tartelette au citron meringuée
Chocolat en trois façon (mousse, tartelette & moelleux)
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Crabe en beignés, sauce Remoulade, salade mikado acidulée pommes et céleri
Saumon frais en tartare, pomme granny smith, citron vert & coriandre
Carpaccio de Saint-Jacques, éclats d'amandes, baies roses, vinaigrette d'agrume
Saumon en croûte, sauce à l'aneth, accompagné de petits légumes glacés
Canon de truite, sauce riesling, gressin au sésame noir et petit flan de légumes verts, pommes tournées rissolées
Lieu noir en filet recouvert de ses écailles de pommes Ratte sur lit de poireaux, sauce beurre blanc
Tarte fine aux pommes
Feuillantine de fruits rouges
Entremet au trois chocolats
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Goat cheese Involtini
Mediterranean journey: assortment of 3 salads
Candied bell pepper tartelette
Sea bass à la Provençale and its rice
Milanese Osso Buco
Mushroom and parmesan creamy Risotto
Tiramisu
Orange Catalane cream
Apricot Amandine Tarte
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Smoked salmon roulade on a bed of fresh salad
Shrimp Croustade
Crab cakes with Remoulade Sauce, Apple & Celery Slaw
Trout "Canon" in its Riesling Sauce, black sesame breadstick & small vegetables
Saithe fillet in Ratte potato scale
Crusted salmon, dill sauce, and seasonal vegetables
Fine French apple tart
Three chocolates mousse
Strawberries Napoleon
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Automne velouté
Salmon feuilleté
Raw Ham & Nuts Nibble
Scallop carpaccio and truffles
Foie-Gras with its onion chutney
Salmon Tartar, granny smith apples, lime & coriander
Mint Leg of Lamb with christmas spiced fruits and roasted potates
Duck a l'orange, Mash potatoes and seasonals vegetables
Champagne Fish Bar on a bed of leak
Chestnut cream Tiramisu
Red fruits "Feuillantine"
Brasilian chocolate variation in three ways
View full menu
Salmon gravlax, Verinne of Foie Gras, Raw Ham & Nuts Nibble
Egg en meurette (poached eggs in a red wine sauce)
Scallop carpaccio and truffles
Oysters Veloutée with Safran
Foie-Gras with its onion chutney
Trout "Canon" in its Riesling Sauce, black sesame breadstick & small vegetables
Foie-gras stuffed Roast Beef, black trumpet mushroom and new potatoes
Honey Leg of Lamb with christmas spiced fruits and roasted potates
Cider & truffles Chapon
Individual Yule Log
Seasonal Pavlova
Chirstmassy Black-Forest cake
Red-fruits "Feuillantine"
View full menu
Farmer’s market salad and chèvre chaud toast
Oignon tartelette and its green salad
Egg casserole (oeuf cocotte)
Automn velouté
Sea bass à la Provençale and its rice
Classic Boeuf Bourguignon
Chicken supreme with its Hunter sauce, ratatouille and gratin dauphinois
Crusted Salmon, lemon sauce, Vichy carrots and roasted vegetables
Fine French apple tart
La Crème brûlée
La Mousse au chocolat
Seasonal fruit Clafoutis
View full menu
Farmer’s market salad and chèvre chaud toast
Oignon tartelette and its green salad
Egg en meurette (poached eggs in a red wine sauce)
Candied stuffes tomatoes à la provençale, thyme and jasmin rice, mint pesto
Ratatouille en mille-feuilles, crispy polenta bites, sauce vierge
Ricotta, black garlic and basil Ravioles, sauteed spinach, parmesan emulsion
Fine French apple tart
La Crème brûlée
Brasilian chocolate variation in three ways
View full menu
Bouchées de Jambon Serrano, noix, chèvre frais & Petits feuilletés de saumon
Crème de potiron, champignons sautés au beurre, ruban de parmesan
Foie gras de la ferme de Vertessec sur son pain d'épice alsacien, chutney d'oignons caramélisés, lamelles de figues confites
Velouté d’huîtres au safran, allumettes de pain de campagne doré au beurre
Agneau en gigot rôti au pesto, pommes Rattes rôties dans son jus, fruits cuits aux épices de Noël
Bar au champagne sur lit de fondu de poireaux, pommes château
Magret de canard du Sud Ouest, sauce bordelaise, petits légumes glacées, pommes nouvelles au romarin
Galette des rois à l'assiette façon chausson aux pommes et cidre brut
Tartelette au citron meringuée
Chocolat en trois façon (mousse, tartelette & moelleux)
View full menu
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