Meet The Chef
Michael Fessler is a 33-year-old Chef from Switzerland who qualified at F&B’ School: Paul Bocuse Institute in Lyon, France. To add to the prior, Chef Michael was mentored by some French Famous Chefs among other Christian Le Squer & Frederic Vardon. With an international “savoir faire”, Chef Fessler perfected his methods working along the side of Chef Claude Troisgros, in Brazil, South America. Chef Fessler s’ strengths are creativity, meticulous, adaptable, flexible, and dynamic.
Customize catering cocktail & pass around experience
Helping your business grow its efficiency with elegance
You choose your favorite foods, I’ll assemble a divine menu
Some Signature Dishes
Quince glazed Pressed Foie gras and smoked duck breast,
homemade pistachio brioche
Wild sea bass "Gravlax", passion fruit dressing
Dole sole “ballotine”, morel and green asparagus, veal demi-glace slightly pearled with a
Milk lamb rack “au sautoir”, homemade sage gnocchi and Riviera vegetables
Milk chocolate Bavarian, lemon cream heart, comfit zest and crystallized pine nuts
One cannot think well, love well, sleep well, if one has not dined well.
Virginia Woolf, A Room of One's Own
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