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Angus roast beef with truffle egg sauce

Five courses

Fine truffle lovers

Chef Anto, the chef who cooks this menuA HosFin dinner, cooked by Chef Anto

Five courses built around winter truffle. Seasonal and subject to truffle availability — two days' notice appreciated.

  1. Starter

    Deconstructed burrata

    Mini glasses of deconstructed burrata.

  2. Starter

    Angus roast beef with truffle egg sauce

    Angus roast beef with truffle egg sauce, baby rocket cream, black truffle leaves, olive powder and micro greens.

  3. Main

    Tagliatelle with white truffle

    Fresh tagliatelle with white truffle sauce, parmesan and black truffle leaves.

  4. Main

    Wagyu rib eye 8+

    Wagyu rib eye 8+ with black corn pepper sauce, white truffle cream and roasted purple potatoes.

  5. Dessert

    Ginger and strawberry panna cotta

    Ginger and strawberry panna cotta with sweet tomato cream and caramel powder.

Tell us about allergies when you book.

Made in your kitchen.

Everything is cooked in your kitchen, to order, by hand, by Chef Anto. Each course is plated and served at your table, then cleared away.

A passionate private chef, I bring sixteen years of international culinary experience to an exacting and exclusive clientele, notably in the United Arab Emirates where I have practiced for four years. For me, private dining is a true art of living: each table becomes a stage for creativity, refined pairings, and the showcasing of premium ingredients, meticulously selected for their excellence. I craft personalized, innovative, and refined menus, integrating vegan, gluten-free, or allergen-free options as needed, and designing creations especially tailored for children or guests with dietary restrictions. Every detail matters: from the careful selection of ingredients, to the elegant presentation, and discreet service. A polyglot chef (English, French, Spanish, Italian), I prioritize building authentic connections with my clients. Listening, sharing, and passion guide my daily work.

Chef Anto
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