Private chef service at your home
"Cooking is like conducting an orchestra. Choosing the right techniques, ingredients, flavors, and combinations, showing the characterism of each ingredient in many ways and levels is my motivation when I get into anyone's kitchen.."
- Chef Imi
Example menus
Vegetarian/vegan menu
Brunch
2 kinds of homemade breads, honey, butter, homemade granola, greek yogurt, plant-based yogurt, homemade jam, peanut butter, coffee, tea, milk, plant-based milk, fruit platter, berries, fresh tomatoes, mango - coconut smoothie, gluten-free fluffy pancakes with white chocolate and pumpkin marmalade, crepioca stuffed with roasted veggies, grilled "coalho" cheese, dried tomato - pistachio - olives tapenade, baked polenta with almond milk and basil, avocado salad, and fresh salad.
Dinner
Couvert
Baba ganush
Black-eyed peas paté
Marinated olives
Homemade bread variations
Starter
Papaya tartare, salty pistacchio biscuit, thai coconut cream foam, ruccula
Main course
Pulled oyster mushrooms, Hasselback potatoes, green leafy casserole, sunflower seed cream fraîche
Dessert
Avocado chocolate mousse, orange sauce, almond crumb
Fish/meat menu
Brunch
2 kinds of homemade breads, honey, butter, homemade granola, greek yogurt, plant-based yogurt, homemade jam, peanut butter, coffee, tea, milk, plant-based milk, fruit platter, berries, fresh tomatoes, Carrot - apple - beetroot juice, gluten-free fig tart with fresh goat cheese and honey, Portuguese cheese board, shakshuka, smoked salmon Poke bowl with sticky rice, papaya, mango, cherry tomatoes, avocado, cucumber and teriyaki, fresh salad
Dinner
Couverts
Mackarel - tomato - basil paté
Asparagus coconut yogurt tzatziki
Marinated olives
Homemade bread variations
Starter
Roasted sea bream fillet with a smoky shrimp ragu, sweet potato purée, burnt broccoli
Main course
Seared duck breast, spicy strawberry - Porto wine sauce, fried basil - almond milk polenta, asparagus with truffle oil and herbs
Dessert
Mango tiramisu