Amuse-Bouche
Velouté de Potimarron, Nuage de Gruyère, Noisettes Torréfiées

Entrée
Œuf poché et gratiné, Betteraves Marinées, Crème de Raifort

Plat Principal
Filet de Chevreuil aux Champignons, Purée de Céleri-Rave et Sauce au Poivre de Timut (substitution chevreuil pour plat végétarien = Pavé de Céleri rôti et glacé)

Fromage
Mousse de Chèvre, Poire Caramélisée et Noix

Dessert
Superposition de Pomme avec Crème Légère au Calvados (esprit mille-feuille) et Crispy à la Cannelle

Mignardises
Pâte de Fruits à la Poire, Truffe de Chocolat Noir (65%) légèrement Epicée

Admission

We welcome guests over 18 years old. We enjoy pets but due to logistic constraints, we will not be able to welcome them at this event.

Cancellation policy

• 10 days before the event: full payment refunded.
• Less than 10 days before the event: no refund.

Purchasing an experience such as a dinner with a private chef is equivalent to buying a ticket to any event, theatre or concert. The work involved in preparing all events has considerable costs, which is why we count on your understanding if we are unable to refund bookings cancelled less than 10 days before the event. However, you are welcome to contact us for other options.

Info and reservations

email info@sessius1622.com for more information and reservations.

Purchasing an experience such as a dinner with a private chef is equivalent to buying a ticket to any event, theatre or concert. The work involved in preparing all events has considerable costs, which is why we count on your understanding if we are unable to refund bookings cancelled less than 10 days before the event. However, you are welcome to contact us for other options.

Info and reservations: email info@sessius1622.com for more information and reservations.

Pasquale was born in the south of France from Italian immigrants and at a young age the family migrated to the USA and that’s where he grew up. Pasquale mainly leaved in New Jersey but also NY, and a bit of California. Having always been interested in understanding how things work and operate, he started his carrier in a technical field after studying engineering (specializing in traffic safety engineering). After a number of years, he gains a management degree that gave him more of a management role but the passion to learn and cook was becoming more evident.

With wanting to continue his evolution, Pasquale goes for an MBA specialized in public health to bridge three worlds that are interlinked, business, health and cooking. Always looking to challenge himself and to go forward with his atypical apprenticeship, he goes up against the best chefs from all corners of the culinary world and after more than fifty competitions, yes that’s’ 50 to his credit, including Bocuse d’Or, Trophée Passion, Grand Prix Joseph Favre, etc. and also winning the title of World Champion of Note à Note Cuisine (= cuisine of the future, zero waste, respectful of the planet, combining science & cuisine) he decides to start new project. Because of his love for cooking and also sharing his knowledge he coaches numerous people to the top of the podium (Cuillère d’Or Trophy, Poivrier d’Argent, MasterChef, Cook’n’Salt, etc.).

After years of working and traveling the world to cultivate he’s culinary thirst (France, Monaco, USA, Japan, Vietnam, Spain etc.), Pasquale finally settled where he met his wife in Geneva Switzerland. After a few more years of working with Michelin star chefs like, Pierre Gagnaire, Pierre-André Ayer and Denis Martin just to name a few he decided to start Kitchen Lab as the Chef, entrepreneur, culinary competition coach for professionals and amateurs.

The approach to the cuisine is always to use ingredients that are locally sourced, seasonal and never waste anything from the product. A Mediterranean style filled with flares from his travels in Asia and love of Latin America. “As long as it is not toxic I will use it in my cuisine”. It’s an innovative, multisensory cuisine that respects the planet and every human being. The cuisine goes beyond the zero waste because zero waste usually doesn’t take into account the compostable items and here there is no compost, everything use utilized to give the clients the ultimate experience in gastronomy. For example, for fish, every part of the fish in different dishes such as rendering the bones into a powder that will become a seasoning, skin as chips, organs as foam etc. It is also adapted to the needs of each individual (e.g. health, allergies, diets, therapies, etc.), to the needs of the moment (e.g. sports training) or to the desires of each individual (e.g. note-to-note cooking, fusion, molecular, etc.). In constant research and development, I put my passion for culinary innovation at your disposal.

Regularly invited to speak in international conferences about the future of food such as the World Science and Cooking Congress in Barcelona, he continues to share his passion and knowledge. Pasquale, also gives Masterclasses to high profile Chefs from around the world, organizes private functions