I grew up on the Black Sea, where Greek, Ukrainian and Jewish cooking all met at one table, and that’s where I learned what matters most to me: long tables full of food to share, flavour over pretty plates, and that feeling when you want to sneak the meze home with you. Later I became a chef at Brutto in London and in Italy. One of my recipes is featured in Cuisines of Odesa: A Ukrainian Cookbook.
For me, the best compliment is an empty plate.
At Maison Métière we treat food as art and as flavour at the same time. Come to us when you want to surprise your guests with a real food experience, and just as much when taste matters to you: even simple whipped butter should be remembered.
Every menu is written for you, with food, table styling and service on the day. Below are three formats. Think about roughly how many guests you’ll have, choose the one that fits, fill in the questionnaire, and I’ll get in touch to talk through every detail.
A brand launch, a salon opening, an evening for curious minds, a special occasion. Not a sit-down dinner, a table to discover. Bread, butter and olives, small plates to share, mezze, a cake or sweet, two cocktails.
Not a dinner, a food experience. A long table, or a whole room of tables, made to walk around. Small bites, bread and butter, things to pick up with your fingers. Guests taste, move and keep talking. Made for big launches, openings and receptions.
Staff, tableware rental and bar for Grande table are quoted separately.
A format of your own: a brand dinner, food art, a retreat. Tell me your idea and we’ll turn it into a celebration.
Dishes I’ve cooked for recent tables. Read it like a menu and note what you’d like to eat. And remember, we can always create something new just for you.
No full catering needed? Make it a petite table: choose the things you love, and I’ll make them for you. Petite table starts from €500.
A coupe of whipped butter: harissa and honey, pink beetroot, or brown butter and sea salt.
Bread on the sideA cake in any size you need, from a small one for six to a tall cake for a whole party. Baked chocolate ganache with hazelnuts, or a cream cake with seasonal fruit.
Any sizeA tall tower of food for the middle of the table: green grapes, olives, or whatever you love. One striking piece that makes your table cool and memorable.
The centrepieceA spread of small plates to share: whipped cream cheese, hummus and muhammara.
For 4 and moreWarm Castelvetrano olives with citrus peel and fennel seed, and a jar of my own pickled vegetables.
Per bowl or jarComing soon. I’m working on a Christmas menu with delivery, inspired by the holidays of my childhood.
Two things are already certain: Olivier salad, and bread with whipped butter and red caviar.
Tell me when it’s ready →Ten chefs, a hundred guests, one very long table.
My future mission is charity: to bring ten chefs together and cook a holiday dinner for a hundred people who can’t afford a celebration right now.
I’d be so happy if you filled in this little questionnaire and sent it to me by email. I’ll come back to you with a menu and all the details.