Real food, homemade with love
About Teresa's Kitchen
Teresa Bortoluzzi is a private chef offering chalet catering in the Tarentaise Valley. She is based in Sainte-Foy Tarentaise, in the Haute-Savoie region of the French Alps.
Growing up in the Dolomite mountains of Northeastern Italy, cooking and food were always at the center of my life. Typical Italians, my family were passionate about high quality, healthy food, and my best memories from childhood are of picking fruit from my grandparents’ garden. Even as a little girl, learning how to cook at my grandmother’s side, I was making and selling jams to my relatives.
I studied Engineering Management and graduated with honors in 2017. Whiles studying in Bologna, the culinary capital of Italy, I found myself increasingly drawn towards cooking and the food industry. When the opportunity arose to move to the French Alps in 2018 and work as a ‘chef de cuisine’ in a restaurant kitchen, I took it.
Teresa’s Kitchen is my project, and I am looking forward to provide high quality and hearty homemade meals in the comfort of your own chalet. I specialize in healthy, sustainable cooking, of course with an Italian influence. I am passionate about using local products and seasonal ingredients to give you the most authentic and fresh experience.
Follow me on Instagram @teresas.kitchen
"I am committed to cooking with an eye towards health and sustainability. My upbringing in Italy taught me the importance of working with local, seasonal foods."
Your meal in the mountains
Teresa will customize the menu for each client. She is happy to work with any and all dietary requirements.
fresh bread and pastries served with a selection of almond butter, peanut butter and jams
homemade granola with yogurt
chia seed pudding with fresh fruit
banana porridge topped with chia seeds, goji berries, fresh fruit and supernut butter
eggs of your choice served with toast, bacon and cherry tomatoes
whole wheat crostata with homemade plum jam
coconut ricotta tart with almond flakes
chocolate banana bread with caramelized pear
carrot cake muffin with coconut cream frosting
lemon elderflower drizzle cake
sweet potatoe brownies with walnuts
avocado tartare with mustard grains, mixed leaves salad, grilled pear, crumbled local goat cheese and pomegranate
gialet beans soup with shrimp and parma ham crisps
italian style mixed appetizers
porcini mushroom risotto with parmesan cialda and mushroom powder
beef fillet in balsamic sauce with roasted purple carrots and crispy jerusalem artichoke
homemade ravioli with pumpkin, parmesan and wild mushroon fondue
triple chocolate torte with raspberries coulis and golden almond
apple tarte tatin with madagascar vanilla ice cream and edible flowers
chocolat mousse with whipped cream and fondant physalis