I am Chef Vladimir Alekseevich Smirnov. In the past 22 years I have worked as a cook service provider for Lufthansa where I invented “SPAGUS” which I believe is a pasta dish still served on first class but under a different name. I worked for 9 years in cook services for the French Foreign Legion and up till now for a private family in Southern France. This family has now moved to Canada and I am seeking employment. Hence this site to bring you up to date. With my wife Svetlana Smirnova, my daughters Larisa, and Anna we are now close to Monaco, close to Italy and have a lovely apartment in Beausoleil where I still do all the cooking.
Read more on my biography and personal site.
THIS SUMMER FROM MONACO TO SAINT-TROPEZ we will be offering as of the following season helicopter delivery of meals to boats between Beausoleil and the horizon in all directions up and down the South of France. For the summer of 2014 why not impress your friends with daily lunches prepared by a personal chef with a fully lxury food service. With my new food catering, from now on, when you are on holidays in Saint-Tropez, Antibes, Monaco or Beausoleil you will no longer have to get stressed about what to eat.
The catering service beach-side will be getting underway June 7th till September 15th, 2014. Lots more via the page I have on Google+ & here
This site will include sample menus and photographs of some of my favorite lunch specials. Note that I have a large selection of vegetarian and or diabetic dishes that will distinguish your chef services from the competition.Enjoy healthy and lovingly prepared lunches served to you on your boat or on the beach. Let me bring to you and your family fabulous food and a touch of extreme luxury as you will enjoy good wine served by a butler (upon request).
SELECTION OF DISHES BY OTHER CHEFS I LIKE:
This is a great simple recipe for lasagna. It is quick and delicious. By using the sausage instead of the traditional hamburger certainly added great spice to it! A few changes I made was that I added a little bit more of the 5-cheese blend in each layer. Also, I used whole milk ricotta cheese instead of part-skim. In the past, I have had the no boil noodles come out a little hard, so I cooked this for a totally of an hour instead of the 50 minutes and it came out perfect! Ingredients: 1 jar (28 ounces) sausage-flavored pasta sauce 1 package (20 ounces) frozen sausage breakfast blend 1 package (8 ounces) shredded Italian 5-cheese blend 1 container (15 ounces) part-skim ricotta cheese 12 no-boil lasagna noodles (such as Barilla, from a 9-ounce box) Directions:
- Heat oven to 350°F. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Spread 1/2 cup of the sausage-flavored pasta sauce over bottom of prepared dish. In a large nonstick skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add sausage breakfast blend and cook, stirring, 5 minutes. Remove from heat and stir in remaining pasta sauce.
- In a medium-size bowl, stir together 3/4 cup of the shredded cheese, ricotta and 2 tablespoons water. Spread 3 noodles over sauce in dish (do not overlap). Top with half of ricotta mixture, then 3 more noodles. Repeat layering with half the marinara sauce, 3 noodles, remaining ricotta mixture, 3 noodles, remaining sauce and cheese.
- Cover dish with nonstick foil; transfer to oven. Bake at 350°F for 30 minutes. Uncover and continue to bake an additional 20 minutes until bubbly. Let stand 10 minutes before serving.
- Enjoy !
Ingredients: 32 oz of macaroni 1-2 cups died dill pickles (about 4 spears) 1-1/2 cups of a mixture of diced green, red, yellow, and orange bell peppers 1 cups diced carrots 1 cups diced celery 1-1/2 to 2 cups diced onions Directions:
- Prepare macaroni according to directions and refrigerate.
- Chop all vegetables and mix together.
- After the macaroni has cooled completely, mix the veggies in with the macaroni until thoroughly blended.
- Refrigerate for 2 hours before serving.
Ingredients: 2 skinless pheasant breast fillets 2 tbsp butter 4 tsp flour 1/4 tsp ground cinnamon 1/2 cup orange juice (1 orange freshly squeezed) 2 tbsp orange marmalade 3/4 tsp chicken bouillon cube or paste 1 tbsp orange liqueur (optional) 1/2 cup green seedless grapes 2 oranges, peeled and sectioned 1/4 cup sliced or slivered almonds, toasted
Orange Pheasant Breasts
- Heat oven to 325 degrees F.
- Line an 8x8x2-inch baking pan with heavy-duty aluminum foil, leaving a 1-1/2 inch foil flap or cllar sticking out on all sides. Place pheasant fillets in a single layer in pan.
- Melt butter in a suacepan. Stir in flour and cinnamon until smooth. Blend in orange juice, marmalade and bouillon. Bring to a boil, stirring until thickened. Stir in the liqueur. Spoon the sauce over pheasant.
- Tear off a sheet of heavy-duty aluminum foil 11 inches long. Cover the baking pan with this piece, pressing foil down on top of pheasant (leave a little extra room for heat expansion). Work around the pan, folding top sheet together with collar from lower sheet to make a tight seal.
- Bake for 30 minutes or until meat is tender. Remove top sheet, spoon grapes and orange sections over pheasant and bake, uncovered, for another 5 minutes, or until fruit is heated through. Garnish with almonds and serve over hot rice, if desired.