Fabrice Meier
Bringing the taste from Switzerland to London
Average: 4.71/5
See the 8 client reviewsAbout the Chef
Fabrice is from the French-Alps where he enjoyed "terroir et tradition". After having spent 2 years working in a "Relais et Chateaux" in France, he moved to Geneva to work at Le Parc des Eaux-Vives, a 5* Hotel with 2 Michelin stars. After almost 3 years working in Geneva, he decided to cross the Channel. In 2006, his fi…... Fabrice is from the French-Alps where he enjoyed "terroir et tradition". After having spent 2 years working in a "Relais et Chateaux" in France, he moved to Geneva to work at Le Parc des Eaux-Vives, a 5* Hotel with 2 Michelin stars. After almost 3 years working in Geneva, he decided to cross the Channel. In 2006, his first steps in the UK began at The Slaughters Manor House, Gloucestershire. After 8 months at the Manor House he became familiar with the British traditions and flavours. Fabrice knew England was the place for him to continue his culinary adventure, London was calling his name. Fabrice has had the opportunity to work at some impressive establishments with well renowned chefs including Pascal Proyart at One-O-One in Knightsbridge and Adam Byatt at Trinity in Clapham Common. A couple of years ago, he has started to host dinners in different venues across London. Under the name of "Fab-Cuisine", he has received positive feedback and high recommendations from his "convives". He has had the privilege to cook for Kirstie Mary Allsopp at Maggie's Center. Meanwhile, he won a food challenge and he had the privilege to spend a week at The Hand and Flowers in Marlow, owned by the talented Tom Kerridge. Working with locals, he likes to keep contact and to visit his suppliers. "What is more important than to have a good relationship with your suppliers?" He said. He is just back in London after to have spent 3 months in a 3AA rosettes kitchen to improve his skills and to bring you some fresh recette ideas. Read all Hide
Location
London SW18, United Kingdom +30 km
Spoken Languages
English, Français
Cuisine type
Cooking class, Brunch, Gastronomic, French, British, Burgers
The Chef in 6 questions & answers...
8 client reviews
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Chef Fabrice cooked us a fabulous surprise birthday dinner.
Great dinner, everything went according to plan.
Fantastic experience for our wedding anniversary.
Fab the chef was prompt, friendly, and the ultimate professional.
Food was amazing and the kitchen was left absolutely spotless (he even packaged up and stored out leftovers in the fridge for us).
Great evening. Fabrics cooked us a wonderful meal catering for both vegetarian and non vegetarian. The hazelnut pesto was amazing.
We really enjoyed our first La Belle Assiette dinner with our family for my mother's birthday. I will definitely use the service again.
Fabrice was very communicative before the event and provided a good service on the night. It would have been good for him to explain each dish in a bit more detail and his timing wasn't as slick as it could have been.
Fabrice is a brilliant chef. He clearly knows his way around flavour combinations and has quite a few tricks up his sleeve, which definitely impressed. The presentation of his dishes was beautiful, simple, creative and elegant. He really impressed all the guests with his food and his kind and charming personality. He was a delight to have in the house and left the kitchen spotless. Would highly recommend him without hesitation!
The Chef Fabrice Meier in 6 questions
Describe your cooking style !
Modern with true values
What is your signature dish?
Lamb shoulder braised in balsamic vinegar, with creamy mash, confit garlic, sautéed kale.
What are your favourite 3 ingredients and why ?
Lamb: because of its texture, delicate flavour, fat and its combinations with classic ingredients.
Beetroots: when pickled, your dish will take another dimension.
Honey: because of its cooking characteristic and subtle perfume.
Why are you a private Chef ?
To bring a new culinary experience to foodies and to make them feel special.
My favourite recipe book is ...
Kew on a plate with Raymond Blanc
The Chef I admire the most is ...
Phil Howard
