Welcome to Fabrizio Privaty Chef, your personal private chef. Elevate your dining experience with exquisite dishes tailored to your tastes. Let us take care of your culinary needs while you relax and enjoy every moment. Discover the art of fine dining right in your own home, for unforgettable moments.
On me ...
Welcome to my page! Originally from Sicily and coming from a family of chefs, I was fortunate enough to learn the secrets of classic Mediterranean cuisine. At 20, I began to perfect my skills in Italian cuisine, working in renowned establishments. Today, I bring my experience and passion directly to your home.
Exclusive menu
Special offers
Discover our new seasonal menu, created with passion and fresh ingredients for an unforgettable culinary experience.
Discover
The Authentic Taste of the Forest
Tasting Menu
Around the Porcini Mushrooms
AMUSE BOUCHE
Autumn porcini mushroom cube coated in panko breadcrumbs
Light mayonnaise with pine needles
STARTER
Smooth cappuccino with fresh porcini mushrooms, black truffle foam, and a savory puff pastry croissant
SEASON STARTER
Homemade tagliolini, flavored with rosemary, and a burst of sautéed porcini mushrooms
MAIN COURSE
Label Rouge guinea fowl, stuffed with porcini mushrooms, glazed baby carrots, Duchess potatoes, and a Vin Jaune sauce
DESSERT
Warm apple strudel with crunchy pine nuts and vanilla custard
€90 per person
Autumn Trends Menu
FINGER FOOD
Praline tartlet with pumpkin seeds and potato espuma
STARTER
Egg 63 cooked at low temperature, melted “Vacche Rosse” parmesan 36 months,
5-grain bread crouton
SECOND STATER
Porcini mushroom risotto with apple and popcorn
MAIN
Lightly smoked and seared pike-perch, glazed baby carrots and black garlic, beurre blanc and marigold oil
DESSERT
Chestnut mousse and persimmon coulis
€110 pp
Explore our new
Classic Winter Menu
AMOUSE BOUCHE
Winter soup shooter with sesame grissino and red cabbage sprout
-
Girardeau oyster with shallot and raspberry vinegar
BETWEEN
Dieppe scallop carpaccio, pomegranate, Crutonts with scallop coral foam
FLAT
Tender beef cheek cooked for 48 hours, Bordelaise sauce, truffle polenta, glazed seasonal root vegetable as an accompaniment
DESSERT
Pear poached in burnt wine, vanilla custard
€90 pp
Explorez notre nouveau
Menu d’hiver Classique
AMOUSE BOUCHE
Shooter de soupe d’hiver grissino au sésame et germe de choux rouge
-
Huitre Girardeau à l’eschalotte et vinaigre de framboise
ENTRÈ
Carpaccio de Saint- Jaques de Dieppe , pomme grenade, Crutonts au espuma de corail de saint jaques
PLAT
Joue de boeuf fondant cuit 48h, sauce bordelaise, polenta à la truffe, raçine de saison glacé en accompagnement
DESSERT
Poire au vin brule ,creme anglaise à la vanille
90€ p.p.
Tasting
Alba White Truffles
FINGER FOOD
Cereal bread bruschetta, white truffle, Camargue fleur de sel and Evo extra virgin oil
STARTER
Carpaccio of Saint Jacques de Dieppes, white truffle
Perfect egg 63 in polenta crust, 36-month-old parmesan fondue “Vacche Rosse” and white truffle
MAIN
Homemade tagliatelle with half-salted butter and white truffle
-
“Label Rouge” Farm Guinea Fowl stuffed with porcini mushrooms in yellow wine sauce and white truffle
DESSERT
Sabayon with Prosecco De Valdobbiadene DOC, Small biscuit and truffle white
280€ p.p.
Social Media
"Cooking is multisensory... ...It addresses the eyes, the mouth, the nose, the ear and the mind. No art presents this same complexity.
My Gallery
"Cooking is multisensory... ...It addresses the eyes, the mouth, the nose, the ear and the mind. No art presents this same complexity.
