My cuisine highlights the best of locally sourced, seasonal produce of New York, with great emphasis on proper techniques, bold flavors and finesse. Come and join Lena for a 6-course tasting menu, inspired by my continuous travels as well as by her native Russian roots and traditional French training.
DIETARY RESTRICTIONS: I am able to cater to a wide variety of dietary requirements - simply let me know when booking and leave the rest to me!
Poached Egg Yolk
Wild Salmon Ikura | Yuzu Espuma | Chive Oil
Duo of Asparagus
Hollandaise Sabayon | Duck Prosciutto | Puffed Black Rice | Wild Ramp Oil
White Wine Poached Prawn Roulade
Cucumber | Avocado Mousse | Pickled Mustard Seed
Vacche Rosse Parmesan Explosion Ravioli
Wild Mushroom Consommé | Pickled Beech Mushroom | Black Garlic
Pomme Puree | Spring Market Vegetables | Jus
Dark Chocolate & Hazelnut Textures
Tort | Mousse | Crumble | House-made Ice Cream
I began my culinary journey in my late teens as a means of bringing my family and friends closer together. I quickly fell in love with the thrill of cooking a dinner for 30 people in my tiny studio. I knew that I wanted to pursue food professionally. So I did the next best thing: I dropped my life in Brooklyn and moved to Paris. There, I studied pastry at Le Cordon Bleu and cuisine at École Grégoire-Ferrandi and traveled throughout Europe.
After graduating, I went on to work alongside Michelin Star Chef David Toutain of David Toutain and Chef Daniel Baratier of Les Deserteurs -- two of the most talented French chefs.
Lenguajes que hablan:
Disfruta de las ciudades experimentando con actividades y enriquece tu vida.