Sergei KhatsanovExecutive Chef

Poached Egg on Sourdough, Hollandaise, Bitter Leaves

A poached egg on thick toasted sourdough with sauce poured at the table and bitter leaves cutting the richness.

Poached egg on thick toasted sourdough with hollandaise being poured over, radicchio and green leaves

Brunch dishes fail on soggy bread and broken sauce, and both come from making them too early. Toasting hard and saucing at the table solves both.

The bitter leaves are not garnish: without them the egg, the sauce and the bread are three kinds of rich in a row.

More from the portfolio

Roasted split poussin with blistered cherry tomatoes in a green herb butter, in a white bowl

Roast Poussin, Blistered Tomatoes, Herb Butter

Whole bird roasted hard and split, with cherry tomatoes taken until they burst, in a green herb butter.

Slices of rare roast beef on a wooden board with grilled corn rounds and a pot of green herb sauce

Rare Roast Beef, Charred Corn, Herb Sauce

Beef roasted to a even blush edge to edge, carved thick, with corn rounds off the grill and a sharp green sauce.

Stacked beetroot discs with citrus segments and dill oil on a floral-rimmed plate

Beetroot Mille-Feuille, Citrus, Dill Oil

Beetroot cooked and stacked in even discs, with citrus segments and a dill oil cutting the earthiness.

Menu development

Let's put a dish like this on your menu.

Open to international Head Chef roles with visa sponsorship, and to consulting or menu-creation projects remotely and on-site.

Contact Chef sergeikhatsanov@gmail.com