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PERSONAL CHEF WEDDING COMO LAKE

 

Personal Chef Service Johann Desnoues Since 2007

Your Romantic and Tasty Intimate Italian Wedding on Como Lake

 

CONFIGURATIONS MENUS & BUFFETS

•

KITS RENTALS

•

COMPOSE YOUR PERSONALIZED WEDDING MENU

 

 

 

 

 

Do not hesitate to contact me by email for a quote. we will reply quickly.

•

When you ask for a quote by email, it’s important to also communicate the choice of dishes.

Do not write the name of the dish, but indicate the number of the dish (number indicated in front of the name of the dish).

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DOWNLOAD PDF CONFIGURATIONS MENUS AND BUFFET CLICK HERE

 

DOWNLOAD PDF WEDDING MENUS / BUFFET CLICK HERE

 

DOWNLOAD PDF KIT RENTAL CLICK HERE

 

 

 

 

 

CONFIGURATIONS MENUS

 

SITTING LUNCH OR DINNER

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Start from 8 people and recommended up to 20 people

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For all menus, dishes can be presented on plates and others presented in family style

 

 

 

WEDDING MENU 1

 

Minimum 12 people

Same choice of dishes for all the guests

 

1 STARTER OR 1 PASTA DISH

•

1 MAIN COURSE

For all the main courses, the chef will prepare a side

dish suitable for your choice. For some recipes, can

be presented separately or directly in the dish.

•

1 DESSERT

or

On request: great chef's desserts buffet

or wedding cake. Extra charge + € 5.-pp

 

 

Indicative price € 35.-pp

Look under kit rental 1, 2 and 3

 

WEDDING MENU 2

 

Minimum 10 people

If it’s possible, same choice of dishes

for all the guests

 

1 STARTER

•

1 PASTA DISH

•

1 MAIN COURSE

For all the main courses, the chef will prepare a side

dish suitable for your choice. For some recipes, can

be presented separately or directly in the dish.

•

1 DESSERT

or

On request: great chef's desserts buffet

or wedding cake. Extra charge + € 5.-pp

 

 

Indicative price € 40.-pp

Look under kit rental 1, 2 and 3

 

 

WEDDING MENU 3

 

Minimum 8 people

2 STARTERS

•

2 PASTA DISHES of which one baked

•

2 MAIN COURSES

For all the main courses, the chef will prepare a side

dish suitable for your choice. For some recipes, can

be presented separately or directly in the dish.

•

2 DESSERTS

or

On request: great chef's desserts buffet

or wedding cake. Extra charge + € 5.-pp

 

 

Indicative price € 50.-pp

Look under kit rental 1, 2 and 3

 

 

 

 

CONFIGURATIONS WEDDING BUFFET

 

FOR LUNCH OR DINNER

•

Start from 20 people up to 40/50 people

•

I propose 3 types of buffet:

 

STANDING BUFFET SELF SERVICE - SITTING BUFFET SELF SERVICE - SITTING BUFFET SERVED BY WAITERS (AT THE BUFFET)

 

At the time of your request for quote, thank you to specify the type of buffet you want.

 

 

 

 

 

 

WEDDING BUFFET 1

 

5 COURSES OF YOUR CHOICE

 

3 starters and 2 pasta dishes of which one baked

 

OR

 

2 starters and 2 pasta dishes of which one baked and 1 sweet or

On request: great chef's desserts buffet or wedding cake.

Extra charge + € 5.-pp

 

 

Indicative price € 25.-pp

Look under kit rental 1, 2 and 3

 

 

WEDDING BUFFET 2

 

6 COURSES OF YOUR CHOICE

 

3 starters • 2 pasta dishes of which one baked

•

1 main course

For all the main courses, the chef will prepare a side

dish suitable for your choice. For some recipes, can

be presented separately or directly in the dish.

 

OR

 

2 starters • 2 pasta dishes of which one baked

•

1 main course

For all the main courses, the chef will prepare a side

dish suitable for your choice. For some recipes, can

be presented separately or directly in the dish.

•

1 sweet or

On request: great chef's desserts buffet or wedding cake.

Extra charge + € 5.-pp

 

Indicative price € 30.-pp

Look under kit rental 1, 2 and 3

 

 

 

 

 

 

WEDDING BUFFET 3

 

7 COURSES OF YOUR CHOICE

 

3 starters • 2 pasta dishes of which one baked

•

2 main courses

For all the main courses, the chef will prepare a side

dish suitable for your choice. For some recipes, can

be presented separately or directly in the dish.

 

OR

 

2 starters • 2 pasta dishes of which one baked

•

2 main courses

For all the main courses, the chef will prepare a side

dish suitable for your choice. For some recipes, can

be presented separately or directly in the dish.

•

1 sweet or

On request: great chef's desserts buffet or wedding cake.

Extra charge + € 5.-pp

 

Indicative price € 35.-pp

Look under kit rental 1, 2 and 3

 

 

 

WEDDING BUFFET 4

 

8 COURSES OF YOUR CHOICE

 

4 starters • 2 pasta dishes of which one baked

•

2 main courses

For all the main courses, the chef will prepare a side

dish suitable for your choice. For some recipes, can

be presented separately or directly in the dish.

 

OR

 

3 starters • 2 pasta dishes of which one baked

•

2 main courses

For all the main courses, the chef will prepare a side

dish suitable for your choice. For some recipes, can

be presented separately or directly in the dish.

•

1 sweet or

On request: great chef's desserts buffet or wedding cake.

Extra charge + € 5.-pp

 

Indicative price € 40.-pp

Look under kit rental 1, 2 and 3

 

 

 

 

 

 

KIT RENTAL 1

•

Estimates made case by case, based on your needs.

 

Dishes, glasses, cutlery set, napkins, tablecloths

 

€ 12.-per person

•

Price indicated for rental on the wedding day

(not for the day before or for the day after)

 

Transport price surcharge (optional)

 

 

 

KIT RENTAL 2

•

Estimates made case by case, based on your needs.

 

Tables chairs, napkins, tablecloths

 

€ 24-per person

•

Price indicated for rental on the wedding day

(not for the day before or for the day after)

 

Transport price 190 euros

 

 

 

 

“KIT RENTAL 3”

•

Estimates made case by case, based on my needs.

 

Waiters and/or additional cooks

 

€ 125.- for each additional staff

•

Price indicated for the wedding day

(not for the day before or for the day after)

 

 

 

 

 

COMPOSE YOUR PERSONALIZED WEDDING MENU or BUFFET

 

STARTERS

•

For all menus, dishes can be presented on plates and others presented in family style

•

• vegetarian • meat • fish • • meat & fish. VVOR: vegetarian version on request. (V) vegetarian dish.

•

Expensive dishes with a price supplement for person, to add to the approximate price of the configurations. Example: (+ € 3.-pp)

 

 

 

 

VEGETARIAN STARTERS

 

(1) ZUCCHINI’S PANNA COTTA

Vegetarian carbonara style

 

•

 

(2) SEASONAL VEGETABLE STRUDEL

Basil and mountain mozzarella

 

•

 

(3) CAPRESE SALAD

Assorted tomatoes, raw milk buffalo mozzarella & basil

 

•

 

(4) TOMATO CREAM

Basil flavor, chili pepper, stracciatella cheese from Puglia

 

•

 

(5) HUMMUS OF CANNELLINI BEANS

Zucchini, tomato confit, French beans, olives, feta

 

•

 

(6) CHICKPEA/CARROT HUMMUS

Sesame, parsley, organic lemon, sweet paprika

 

•

 

(7) GREAT GRILLED VEGETABLES MIX

Tuscan olive oil, balsamic vinegar, roasted pine nuts

 

•

 

(8) TUSCANY PANZANELLA SALAD

Bread, assorted tomatoes, basil, grilled red bell peppers

Cantabric anchovies (red onions, garlic)

 

 

SALADS FOR STARTERS

 

(9) • CHICKEN SALAD

Mayonnaise, pickled cucumbers, celery, potatoes, emmenthal, chives

 

•

 

(10) • CAESAR SALAD SALAD

Roman salad, croutons, shaved parmesan cheese

Chicken, anchovies and bacon VVOR

 

•

 

(11) • NIΗOISE SALAD

Tuna, anchovies hard-boiled eggs, tomatoes

Bell peppers Artichokes, olives, salad VVOR

 

•

 

(12) • CHEF’S SALAD

Rice with ginger flavor, fresh cucumber, sugar pan salad, cashews.

Grilled pork belly, omelette, soy sprouts, coriander. sesame, peanuts VVOR

 

 

 

 

OUR FAMOUS GOURMETS CUTTING BOARDS

FOR STARTERS

 

(13) • CHEESES BOARD of local farms from Valtellina

 

•

 

(14) • SALAMI BOARD from our trusted butcher and local farms

 

•

 

(15) • •GREAT MIX BOARD of assorted salami and cheeses from local farms

 

 

PLEASE NOTIFY IN CASE OF ALLERGY

 

 

FISH STARTERS

 

(16) OCTOPUS SALAD

Cherry potatoes, crunchy fennel & tuna cream (+ € 3.-pp)

 

•

 

(17) SEAFOOD SALAD

Black venus rice & basmati rice (+ € 5.-pp)

 

•

 

(18) LOCAL “CARPIONE”

Marinated trout in local white wine & vegetables

 

•

 

(19) SALMON IN TWO WAYS

Parisian style & Gravlax style. Vegetables in green mayonnaise VVOR

 

•

 

(20) • • CHICKPEA/CARROT HUMMUS

Shrimps and spicy sausage

 

•

 

(21) CHEF’S SALAD

Lettuce, avocado, black Venus rice, citrus

Cod, tuna and shrimps, pink cocktail sauce VVOR (+ € 4.-pp)

 

 

MEAT STARTERS

 

(22) ASSORTED MELON

Served with assorted Italian cooked and raw ham

 

•

 

(23) QUAIL PATΙ

Brandy flavor, seasonal salad with vegetables & red fruit

 

•

 

(24) LOCAL AIR DRIED BEEF CARPACCIO

Bresaola, parmesan cheese, assorted tomatoes & arugula salad

 

•

 

(25) ANGEL HAIR SALAD

Parma ham, old parmesan cheese, marinated cep, saffron dressing VVOR

 

•

 

(26) BEEF “BIANCOSTATO” SALAD

Lettuce, summer vinaigrette, seasonings and alchechengi

Salt flower and ground pepper. (one of my favorite salad).

 

 

 

 

tavolo colore tagliata.jpg

 

 

 

 

WINE PAIRING (optional) CLICK HERE

 

 

 

 

PASTA & CO

 

 

PASTA DISHES

 

RAVIOLI

 

(27) • FISH RAVIOLI

With fish ragout, olives, fresh herbs, cherry tomatoes, organic lemon zest

 

•

 

(28) • EGGPLANT/AUBERGINE RAVIOLI

“Norma” sauce. Fried aubergine, salted ricotta cheese, basil (V)

 

•

 

(29) • ASPARAGUS RAVIOLI

Smoked salmon, smoked bacon & red chicory

 

•

 

(30) • BRASATO RAVIOLI

Beef ragout in local red wine sauce

 

 

PASTA

 

(31) • MACARONI MARTELLI FROM TUSCANY

Amatriciana sauce: pig cheek, pecorino sheep’s cheese, tomato

 

•

 

(32) • MACARONI MARTELLI FROM TUSCANY

Fish sauce, olives, fresh herbs, cherry tomatoes, organic lemon zest

 

•

 

(33) • CHEF’S PASTA

Roasted aubergine with thyme, Greek feta and pecorino cheese

Dried tomatoes, crumbs of pizza (V)

 

•

 

(34) • FUSILLI FROM PISA. MARTELLI

Ligurian style: basil pesto sauce, French beans

Potato, pine nuts, parmesan cheese. (V)

 

 

PLEASE NOTIFY IN CASE OF ALLERGY

 

 

 

BAKED PASTA & Co

 

(of which one baked)

 

LASAGNA “GOURMET”

 

(35) • Classic beef lasagna

 

•

 

(36) • Seafood Lasagna (+ € 5.-pp)

 

•

 

(37) • GRANDMA'S LASAGNA

Beef, Italian sausage, herbs, vegetables, tomato sauce with basil

Bιchamel sauce, fior di latte cheese, onions “confit”

 

•

 

(38) • VEGETARIAN LASAGNA WITH MEDLEY OF SEASONAL VEGETABLES

Tomato sauce, rosemary, stracciatella cheese from Puglia

 

•

 

(39) • LOCAL RED POLENTA (LIMITED PRODUCTION)

“Greased polenta” rustic tomato sauce

 

 

RISOTTO CARNAROLI

 

(40) LAKE COMO RISOTTO

• Como lake fish risotto with sage (breaded fish) (+ € 5.-pp)

 

•

 

(41) MILAN STYLE RISOTTO

• Local saffron stigmas (+ seasonal vegetables) (V) (+ € 5.-pp)

 

•

 

(42) LUXURY RISOTTO

• Champagne, shrimps and grilled almonds (+ € 8.-pp)

 

•

 

(43) • RUSTIC RISOTTO

• Prosecco, shallot, cooked ham, smoked raw ham and grana cheese

 

 

GNOCCHI / DUMPLING

 

(44) POTATO GNOCCHI MEATS RAGOUT “TUSCANY STYLE”

• Soffritto, beef, veal, local sausage, Chianti red wine

Dried and fresh herbs.

 

•

 

(45) RICOTTA GNOCCHI

• Tomato sauce and basil (without potato) (V)

 

 

 

 

sposa solleva il bicchiere tagliata.jpg

 

 

 

 

WINE PAIRING (OPTIONAL) CLICK HERE

 

 

 

 

MAIN COURSES

VEGETARIAN, FISH AND/OR MEAT

 

For all the main courses, the chef will prepare a side dish suitable for your choice.

For some recipes, can be presented separately or directly in the dish.

 

 

MAIN COURSES FISH

 

The fish is served without bones.

I buy the fish from my trusted fishmonger.

It’s wild fish or organic breeding

 

 

(46) FISH/SHELLFISH PATΙ/MOUSSE

Bouillabaisse sauce (+ € 4.-pp)

 

•

 

(47) SEABASS

Seabass fillet, gremolada sauce (+ € 4.-pp)

 

•

 

(48) FRENCH PARMENTIER

Baked gratin salt cod with potato, balsamic vinegar sauce

 

•

 

(49) SALMON

The classic chartreuse stuffed with scallops, saffron sauce (+ € 3.-pp)

 

•

 

(50) TROUT

Cooked “meuniθre” style with grilled almonds and parsley

 

•

 

(51) GILTHEAD

Prosecco / saffron Sauce (+ € 4.-pp)

 

•

 

(52) GREAT AIOLI FROM PROVENCE

SALT COD - SEA BASS - PINK PRAWNS - MUSSELS

Vegetables: cauliflower, potatoes, carrots, green beans, zucchini

artichokes, fennel. Mayonnaise sauce with garlic (aioli), eggs (+ € 8.-pp)

 

 

PLEASE NOTIFY IN CASE OF ALLERGY

 

 

VEGETARIAN MAIN COURSES

 

(53) PEPERONATA

Bell pepper stew with basil, red onions & tomatoes

Cooked slowly in extra virgin olive oil

 

•

 

(54) PARMIGIANA AUBERGINE/EGGPLANT

Tomato sauce, basil, mozzarella, parmesan cheese, smoked mozzarella

 

•

 

(55) ZUCCHINI CREAM

Ricotta cheese dumpling, taggiasche olives & basil

 

 

MAIN COURSES MEAT

 

All meat is bought from my artisan butcher and/or local farms, except*

 

 

(56) *LOCAL COCKEREL

Sweet and sour blueberries sauce

 

•

 

(57) LAMB “AT THE SPOON”

Lamb thigh cooked slowly in oven

Pistachio, Balsamic vinegar/oregano sauce (+ € 6.-pp)

 

•

 

(58) CHICKEN

Breast in crust of Parmigiano Reggiano 30 months, pizzaiola sauce

 

•

 

(59) CHICKEN FRICASSΙ

With olives, pine nuts, lemons, thyme and laurel

 

•

 

(60) *DUCK

Breast duck in Oranges and Marsala Sicilian wine Sauce

 

•

 

(61) PORK

Pork fillet, fresh bacon, meatballs “porchetta style”. Marsala wine sauce

 

•

 

(62) LOCAL MEATBALLS FROM MILAN

Typical and delicious Mondeghili (mix of cooked meats)

 

•

 

(63) SLICED LOCAL BEEF

The classic Italian beef tagliata (+ € 3.-pp)

 

•

 

(64) BRAISED BEEF “BRASATO” WITH OXTAIL

In Chianti red wine sauce (bestseller) (+ € 5.-pp)

 

•

 

(65) RABBIT LIGURE STYLE IN 2 WAYS

Cooked in cast iron cocotte

with taggiasche olives and pine nuts (+ € 4.-pp)

 

 

PLEASE NOTIFY IN CASE OF ALLERGY

 

 

 

 

dessert tagliata.jpg

 

 

 

 

WINE PAIRING (optional) CLICK HERE

 

 

 

 

DESSERTS/SWEETS

 

 

(66) CAPPUCCINO PANNA COTTA

Served with local biscuits and local “cωpeta” (not veg)

 

•

 

(67) EXOTIC AND SEASONAL FRUIT SALAD

Syrup with spicy, mint, ginger and Prosecco (+ € 3.-pp)

 

•

 

(68) STRUDEL

Apple and apricot strudel, whipped cream and butterscotch sauce

 

•

 

(69) LEMON & BASIL PESTO SAUCE

Cream cooked with organic lemon, meringue and strawberries

 

•

 

(70) TIRAMISU WITH SOFT AMARETTI BISCUIT

Biscuits, coffee, mascarpone, Marsala wine, cocoa

 

 

(71) MERINGUE

White chocolate mousse, wild berries & passion fruit

 

•

 

(72) STRAWBERRIES

Marinated in syrup with the Nebbiolo of the Alps and spices

 

•

 

(73) PEACH MELBA STYLE

Ice cream, raspberries coulis and grilled almonds

 

•

 

(74) LOCAL CAKE

Soft / crunchy cake with chocolate and almonds

 

•

 

(75) LOCAL BREAD/BRIOCHE WITH DRIED FRUITS “BISCIOLA”

Seasonal red fruits and mascarpone cream with vanilla

 

 

PLEASE NOTIFY IN CASE OF ALLERGY

 

 

 

 

 

 

www.personalchefweddingcomolake.com

info@personalchefweddingcomolake.com

www.lacenaperfetta.com

informazioni@lacenaperfetta.com

 

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YOUR UNFORGETTABLE WEDDING

WITH US AT PALAZZO SALIS

 

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