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
Offres spéciales
Discover our new seasonal menu, created with passion and fresh ingredients for an unforgettable culinary experience.
Summer Special 2025
AMUSE BOUCHE
Cereal bread bruschetta, white truffle, Camargue fleur de sel and Evo extra virgin oil
ENTRANCE
Carpaccio of Saint Jacques de Dieppes, white truffle
Perfect egg 63 in polenta crust, 36-month-old parmesan fondue “Vacche Rosse” and white truffle
FLAT
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.
Menu Tendenze Vegetarian
AMOUSE BOUCHE
Crustillant mascarpone, petit pois
-
Pomme soufflé à la coriandre et creme d'Avocats
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Feuille d'Ortie en tempura, coulis de sereau
ENTRE
Roll daikon, fraise ,citron confit
lait fermenté au basilic
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Tataki de patate douce aux deux sésame et mayonnaise piquant, salade de pissenlit
PLAT
Steack de choux Fleur roti,
sauce camouflage à l'ail d'ours
DESSERT
Tiramisù 2.0 version printemps,
fraise, rhubarbe, crumble
100€ p.p
Special Sicilian Food
Discover the unique flavors of Sicilian cuisine with our exclusive offers. Each dish tells a story, offering an unforgettable culinary experience.
POUR COMMENCER….
Achois à la "Beccafico"
Caponata à la Trapanese
Arancino encre de seiche
Panelle de poie chiches et fèves
"Cazzilli" à la menthe
ENTRE
Spaghetti à l’encre de seiche et ricotta salè
ou
Busiate con sarde et finocchietto, chaplure “nturrata”
ou
Spaghetto à la chitarra con tomate san Marzano et poutargue de thon
PLAT
Espadon à la palermitane, caponata et pomme de terre à l’oignon
ou
Calamar farci aux pomme de terre/agrumes, legumes grille, aux salmoriglio
ou
Lapin olives, citron confit, tomate cerise et thym, pomme de terre au romarin
DESSERT
Cannolo, ricotta de bufflone, pistache et pepite de chocolat
ou
Semifreddo chocolat/pistache et amarene
ou
Bianco mangiare aux amandes
ou
Paste di mandorla
110€ 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.
