Stéphan Company Ltd. was founded to meet the increasing number of requests in the field of culinary arts and wine.
It combines the 4 groups of activities:
• Cooking at You, you, receptions and garden parties - where the cuisine is enjoyed by the senses of sight and taste ...
• Culinary projects designed for the wine brands, items ... Cooperation with the winemakers, the creators of smell ...
• You have always wondered how long it can keep the wine you've just purchased? Wine key will dispel the confusion! ...
• Culinary expert advice - valuable tips to save time and make the most effort in the kitchen ...
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Reception framing the client, his preferences and the occasion. I would mention, for example, he prepared for the presentation of the new fragrance houses Christian Dior, Pure Poison:
For the preparation of snacks, canapés I asked for a sample of the aforementioned flavors, and then I tried, as far as possible, turned into snacks / canapés aroma (flower) and colors (white and a light) that dominate the Dior fragrance.
In each of my culinary activities, it is my wish to surprise the client and his guests.
So when, for example, order a "garden party" to celebrate the arrival of spring, for example, you can enjoy the delicacies served in a small glazed earthenware bowls, plates, trays as well ....
Skewers of different types of baked on a natural wood will be served with sauces, exotic flavors and refreshing salads ...
In order to maintain a high level of quality leads, our meals are prepared just before the arrival of your guests, and grilled delicacies prepared in front of you, the fun. No meal will be prepared several hours ahead (or previous day) and then stored in the refrigerator.
Freshness and quality ingredients and our inexhaustible artistic "touch" in an eternal state of flux, always make our offer different and valued in our every day a growing clientele.
Examples of the menu you can see here .
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After four years of schooling in a school of tourism and hospitality and the acquisition of 3 degrees, for the first time I worked in Switzerland, with an exceptional chef, Eric Levy, who was in the years that followed he became my best friend and valuable advisor to the culinary philosophy. Then I had a chance to become part of the culinary brigade, headed by internationally renowned chef found: Patrick LENÔTRE, in Paris, who took his two stars for quality in the prestigious Michelin Guide gastro earned at the age of 27 years, then there was Jean-Marc Banzi from "Clos de la Violette, Aix en Provence, which currently has 2 stars in the Michelin Guide and Reine Sammut in the restaurant by Fenière in Lourmarin, also bring home the two stars in the Red Guide.
The story takes place in Croatia, when the capture time, you can track its constant change on the website www.stephan.hr .
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