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A HosFin dinner, cooked by Chef Anto
Fine truffle lovers
Five courses
Five courses built around winter truffle. Seasonal and subject to truffle availability — two days' notice appreciated.
Starter
Deconstructed burrata
Mini glasses of deconstructed burrata.
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.
Main
Tagliatelle with white truffle
Fresh tagliatelle with white truffle sauce, parmesan and black truffle leaves.
Main
Wagyu rib eye 8+
Wagyu rib eye 8+ with black corn pepper sauce, white truffle cream and roasted purple potatoes.
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.