MICHELIN STAR CHEF FOR HIRE WORLDWIDE


  • PRIVATE PARTIES / SET DINER
  • REMPLACEMENT kitchen and floor
  • FOOD PROMOTIONS
  • CONSULTING SERVICES
  • TEAM TRAINING 

  

CUISINES


  • Classic French - Contemporary - Italian - Vegetarian 
  • Fusion  Health concious - Spa cuisine

 

CONTACT       sabineburckel@gmail.com  

 

Contact us


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980;650;

 

FOOD IN A BAG

467;650;

 

LOBSTER CREAM / CARROT FOAM

933;650;

 

STICKY POTATO-YOGHURT CREAM ON SALMON CAVIAR, DASHI-KOMBU JELLY

980;650;

 

MOZARELLA SOUFFLE WITH A CELERY CREAM TOPPED WITH CAVIAR , EDAME DRESSING

980;650;

 

CARROT PUREE / CAVIAR & FOAM

980;650;

 

CAVIAR, LEEK JELLY & POTATO FOAM

980;650;

 

EGG FILLED WITH CAVIAR, EGGYOLK CREAM, BORTCH JELLY

980;650;

 

BITE BELESKASS

980;650;

 

L ALSACIENNE ET LE CAVIAR

980;650;

 

ITALIAN DRIED BEEF ON A WHEAT GALETTE, YOGHURT DRESSING

980;650;

 

DUCK FOIE GRAS TERRINE IN A QUINCE JELLY

980;650;

 

ASAPARAGUS PANA COTTA WITH TRUFFLES

980;650;

 

SALADE FOLLE, APPLE PUREE, TRUFFLE VINAIGRETTE

980;650;

 

TUNA SUSHI, JAPANESE PIKKLES, WASABE SOY CREAM

980;650;

 

TOMATO WATER,MOZARELLA, BASIL AND ASAPARAGUS

980;650;

 

DEBONED FROG LEGS SERVED LIKE SNAILS

467;650;

 

LANGOUSTINE CARPACCIO, PAPAYA, ORANGE JELLY, LANGOUSTINE TEE

980;650;

 

BAKED AMOUR IN A WILD RICE CRUST

467;650;

 

CABILLAUD A LA CUILLERE ON COQUILLETTES

980;650;

 

CABILLAUD A LA CUILLERE ON COQUILLETTES

980;650;

 

GAROUPER A LA NICOISE

980;650;

 

Photo legend

980;650;

 

ROASTED SQUAB BREAST, FOIE GRAS BROTH AND VEGETABLES

525;650;
980;650;

 

CHAUSSON OF SQUAB & FAGA PERIGOURDINE

980;650;

 

TURKEY BACON BEEF TENDERLOIN STUFFED A LA BEC

980;650;

 

POACHED PEACH, COTTON ICE CREAM, SPICED ICE TEE

980;650;

 

LOOKS LIKE AN EGG BUT IT S NOT !

980;650;

 

FRUIT SUSHI

933;650;

 

FRUIT SUSHI

980;650;

 

SMOKING CHOCOLATE CIGAR

980;650;

 

PINAPPLE FRIES, FRUIT KETCHUP

980;650;

 

PINEAPPLE FRIES ENJOYED !

980;650;

 

PINEAPPLE DESTROYED

980;650;

 

FOOD IN A BAG

   Quotes

 

Read articles…

BURCKEL’S STYLE FAVORS FUSION CUISINE

The China Post, 2001

 

A TOUCH OF PARIS IN TAIPEI AT THE ANTIONE ROOM
Taipei Times, 2001

 

CREATING A REMARKABLE CUISINE NEW CUISINE YOU MAY HAVE NEVER TASTED
Florida Heat, John Marianni, 2001

 

AN EXPERIENCE I WILL NOT SOON FORGET
Dining Corner, Donna M Kaliz, 1998

 

A COLORFUL AND LIVELY NEW RESTAURANT
Gayot’s Guide, Best Los Angeles Restaurant, 1998

 

L-A NEWCOMER CREATIVE & CLASSICAL
New York Times, Dennis Wheaton, 1998

 

BURCKEL’S SPLASH MORE LIKE A TSUNAMI
The Daily News, Larry Lipson, 1998

 

RESTAURANT AND NEW CHEF OF THE YEAR
California Restaurant Writer Association, 1998

 

LOS ANGELES TIMES MAGAZINE COVER
L-A magazine, IreneVirbila, 1997

 

BEST OF THE BEST AWARDS
Best Food & Beverage Director, USA Today, 1997

WHERE EVERYBODY COPYING EVERY OTHER CHEF, HE IS COMING FROM A DIRECTION ALL HIS OWN
Rave magazine, Merryl Shindler, 1997

 

BEST FUSION CHEF
L-A magazine, IreneVirbila, 1997

 

A TEMPTING FEAST FOR THE EYES AND PALATE
Courier lifestyle, 1997

 

CULINARY STORM FOR BENEFIT
Meredith Grenier, 1997

 

WHAT A PITY FOR HONG-KONG FOODIES THAT H-K EV
B magazine, Sandy Butchkiss, 1997

 

BEST NEW RESTAURANT
L-A magazine, IreneVirbila, 1997

 

WORTH THE DRIVE
Award Buzz magazine, 1997

 

ALSACE IN WONDERLAND
South China Morning Post, Harry Rolnick, 1996

 

CULINARY EDUCATION

Eastern Express, 1996

 

HONG KONG BEST RESTAURANT
Tatler guide, 1996

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