Chef Albert Chef Albert
Private Chef In Woodcliff Lake
Get to know me better
My Passion is about cooking and respect of products. I love what I do and would like to share with my clients.
Armed with an international flare and a penchant for comfort food, I quickly disarms you with my charm and tenacity for excellence. Imagine a food experience like no other. A dish bursting with infused spices, tender cuts and the freshest herbs. My passion is to take you on that journey of flavors...
Each taste entices, but satisfies; tempts, but fulfills
More about me
For me, cooking is...
For me cooking is the essence of life.
I learned to cook at...
I learned how to cook with my grandmother, in Paris.
A cooking secret...
Salt and butter best combo
My menus
Seasonal Beets Panna Cotta Norvegian Smoked Salmon, Paddlefish Caviar, Almond Tuile
Truffle Crème Brulée Lobster Consommé & Shaved Celery Roots
Tuna Carpaccio Crunchy Asian Winter Vegetable, Yuzu & Ginger Gel
Twice Baked Comte Cheese Soufflé Parmesan and Porcini Cream
Ash Leek Halibut Steak Sweet Potato Frite, Leek Emulsion, Yuzu Avocado Caper Mousse
Seared Chicken breast Truffle Parsnip Mousseline Kale Pesto Truffle Chicken Jus
Poached Tenderloins of Lamb in Beer Consommé, Brussels Sprouts Choucroute, Honey Mustard Popcorn, Sage & Jerez Jus
Chervil Parsley Green Risotto Braised Trumpet Royale & Cipollini Onions Comte Emulsion & Crispy Garlic
Banana Sorbet Chocolat Crémeux Candied Orange Financier
Kiwi Sous-Vide with Sencha Tea, Roasted Jalapeño Kiwi Marmelade Frangipane Style Cream, Sliced Toast Almond
Key Lime Tiramisu Manuka Honey Tiramisu Cream, Italian Ladyfinger
Poached Apple in Sauterne Wine, Vanilla Mascarpone Cream, Salted Caramel Dulce Hazelnut Sablee
View full menu
Devil Mimosa Eggs, Compressed Choux
Avocado Choux, Peekytoe Crab, Charcoal Disk
Dorade Carpaccio, Tri-Citrus Vinaigrette, Texture of Radishes, Oak Leaf Lettuce Gel, Guanaja Chocolate Zest
Linden Tea Smoked Hake, Purple Shiso, Black Radishes, Sweet & Sour Condiment, Linden Tree Consommé
Sous-Vide Candy Cane Beets Palet Glazed, Shaved Black Summer Truffle, Peas Puree, Cocoa Tuile
Conchiglioni Farcie Organic Pasture Raised Chicken
Artichoke Ravioli, Eggplant Puree, Eggplant Chips, (Jamón) Reduction Jus
Marinade Pork Loins, Country Bread Tuile, Crispy Pew-Wee Potatoes, Green Asparagus, Roasted Coffee Pork Jus
Sous-Vide New York Steak, Apricot Gochujang Cauliflower, Blueberry Shrub Foam, Sumac Shishito Peppers
Tart Cantaloupe Melon, Citrus Sweet Crust Madeleine, Almond Cream, Ganache Vanilla, Mint Cilantro Gel, Honey Tuile
Millefeuille my style, Almond Chibouste Crémeux, Salidou Caramel, Paddlefish Black Caviar,
Fresh Organic Strawberry, Arugula Olive Oil, Yogurt Siphon, Strawberry Jus, Honey Tuile
View full menu
Antipasti Chef Selection of cured meat and cheese board (accompanied by sides.)
Small Appetizers (Garlic Bread, Fried Calamari, Stuffed Mushrooms )
Caprese Salad : Sliced fresh mozzarella, tomatoes, and basil, drizzled with olive oil and balsamic glaze
Caesar Salad : Crisp romaine lettuce with Caesar dressing, croutons, and Parmesan cheese
Prosciutto Di Parma Bruschetta , Poached Black Mission Fig, Ricotta Cheese
Spaghetti and Meatballs : Classic spaghetti served with hearty meatballs in a rich marinara sauce
Lasagna : Layers of pasta, ricotta cheese, ground beef, and marinara sauce, topped with melted mozzarella
Fettuccine Alfredo : Fettuccine pasta in a creamy Alfredo sauce made with butter, cream, and Parmesan cheese
Penne alla Vodka : Penne pasta tossed in a creamy tomato vodka sauce with a touch of red pepper flakes
Chicken Parmesan : Breaded chicken cutlets topped with marinara sauce and melted mozzarella, served over spaghetti
Eggplant Parmesan : Breaded and fried eggplant slices layered with marinara sauce and mozzarella, baked until bubbly
Shrimp Scampi : Shrimp sautéed in garlic, white wine, and lemon butter sauce, served over linguine
Porcini Mushroom & Asparagus Risotto
Spaghetti alle Vongole, Clams, Garlic, White Wine, Crushed Red Pepper, Parsley
Classic Chicken Piccata, Lemon, Caper, White Wine Sauce with Romano Polenta
Grilled Whole Bronzino, Lemon, Herbs, Olive Oil, White Rice
Chef's Favorite Original Tiramisu for two or more
Classic Cannoli
Strawberry & Rhubarb Panna cotta , Crème Anglais, Fresh Berries
View full menu
Seasonal Beets Panna Cotta Norvegian Smoked Salmon, Paddlefish Caviar, Almond Tuile
Truffle Crème Brulée Lobster Consommé & Shaved Celery Roots
Tuna Carpaccio Crunchy Asian Winter Vegetable, Yuzu & Ginger Gel
Twice Baked Comte Cheese Soufflé Parmesan and Porcini Cream
Ash Leek Halibut Steak Sweet Potato Frite, Leek Emulsion, Yuzu Avocado Caper Mousse
Seared Chicken breast Truffle Parsnip Mousseline Kale Pesto Truffle Chicken Jus
Poached Tenderloins of Lamb in Beer Consommé, Brussels Sprouts Choucroute, Honey Mustard Popcorn, Sage & Jerez Jus
Chervil Parsley Green Risotto Braised Trumpet Royale & Cipollini Onions Comte Emulsion & Crispy Garlic
Banana Sorbet Chocolat Crémeux Candied Orange Financier
Kiwi Sous-Vide with Sencha Tea, Roasted Jalapeño Kiwi Marmelade Frangipane Style Cream, Sliced Toast Almond
Key Lime Tiramisu Manuka Honey Tiramisu Cream, Italian Ladyfinger
Poached Apple in Sauterne Wine, Vanilla Mascarpone Cream, Salted Caramel Dulce Hazelnut Sablee
View full menu
Devil Mimosa Eggs, Compressed Choux
Avocado Choux, Peekytoe Crab, Charcoal Disk
Dorade Carpaccio, Tri-Citrus Vinaigrette, Texture of Radishes, Oak Leaf Lettuce Gel, Guanaja Chocolate Zest
Linden Tea Smoked Hake, Purple Shiso, Black Radishes, Sweet & Sour Condiment, Linden Tree Consommé
Sous-Vide Candy Cane Beets Palet Glazed, Shaved Black Summer Truffle, Peas Puree, Cocoa Tuile
Conchiglioni Farcie Organic Pasture Raised Chicken
Artichoke Ravioli, Eggplant Puree, Eggplant Chips, (Jamón) Reduction Jus
Marinade Pork Loins, Country Bread Tuile, Crispy Pew-Wee Potatoes, Green Asparagus, Roasted Coffee Pork Jus
Sous-Vide New York Steak, Apricot Gochujang Cauliflower, Blueberry Shrub Foam, Sumac Shishito Peppers
Tart Cantaloupe Melon, Citrus Sweet Crust Madeleine, Almond Cream, Ganache Vanilla, Mint Cilantro Gel, Honey Tuile
Millefeuille my style, Almond Chibouste Crémeux, Salidou Caramel, Paddlefish Black Caviar,
Fresh Organic Strawberry, Arugula Olive Oil, Yogurt Siphon, Strawberry Jus, Honey Tuile
View full menu
Antipasti Chef Selection of cured meat and cheese board (accompanied by sides.)
Small Appetizers (Garlic Bread, Fried Calamari, Stuffed Mushrooms )
Caprese Salad : Sliced fresh mozzarella, tomatoes, and basil, drizzled with olive oil and balsamic glaze
Caesar Salad : Crisp romaine lettuce with Caesar dressing, croutons, and Parmesan cheese
Prosciutto Di Parma Bruschetta , Poached Black Mission Fig, Ricotta Cheese
Spaghetti and Meatballs : Classic spaghetti served with hearty meatballs in a rich marinara sauce
Lasagna : Layers of pasta, ricotta cheese, ground beef, and marinara sauce, topped with melted mozzarella
Fettuccine Alfredo : Fettuccine pasta in a creamy Alfredo sauce made with butter, cream, and Parmesan cheese
Penne alla Vodka : Penne pasta tossed in a creamy tomato vodka sauce with a touch of red pepper flakes
Chicken Parmesan : Breaded chicken cutlets topped with marinara sauce and melted mozzarella, served over spaghetti
Eggplant Parmesan : Breaded and fried eggplant slices layered with marinara sauce and mozzarella, baked until bubbly
Shrimp Scampi : Shrimp sautéed in garlic, white wine, and lemon butter sauce, served over linguine
Porcini Mushroom & Asparagus Risotto
Spaghetti alle Vongole, Clams, Garlic, White Wine, Crushed Red Pepper, Parsley
Classic Chicken Piccata, Lemon, Caper, White Wine Sauce with Romano Polenta
Grilled Whole Bronzino, Lemon, Herbs, Olive Oil, White Rice
Chef's Favorite Original Tiramisu for two or more
Classic Cannoli
Strawberry & Rhubarb Panna cotta , Crème Anglais, Fresh Berries
View full menu
Seasonal Beets Panna Cotta Norvegian Smoked Salmon, Paddlefish Caviar, Almond Tuile
Truffle Crème Brulée Lobster Consommé & Shaved Celery Roots
Tuna Carpaccio Crunchy Asian Winter Vegetable, Yuzu & Ginger Gel
Twice Baked Comte Cheese Soufflé Parmesan and Porcini Cream
Ash Leek Halibut Steak Sweet Potato Frite, Leek Emulsion, Yuzu Avocado Caper Mousse
Seared Chicken breast Truffle Parsnip Mousseline Kale Pesto Truffle Chicken Jus
Poached Tenderloins of Lamb in Beer Consommé, Brussels Sprouts Choucroute, Honey Mustard Popcorn, Sage & Jerez Jus
Chervil Parsley Green Risotto Braised Trumpet Royale & Cipollini Onions Comte Emulsion & Crispy Garlic
Banana Sorbet Chocolat Crémeux Candied Orange Financier
Kiwi Sous-Vide with Sencha Tea, Roasted Jalapeño Kiwi Marmelade Frangipane Style Cream, Sliced Toast Almond
Key Lime Tiramisu Manuka Honey Tiramisu Cream, Italian Ladyfinger
Poached Apple in Sauterne Wine, Vanilla Mascarpone Cream, Salted Caramel Dulce Hazelnut Sablee
View full menu
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