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A HosFin dinner, cooked by Chef Anto
Sea front side
Five courses
Five courses along the seafront.
Starter
Cheese contraction
Parmesan cheese mousse with onion jam, parmesan tuile and balsamic reduction.
Starter
The fish encounter
Delicate marinated seafood with seaweed potato parmentier, squid ink mayonnaise, tomato mayonnaise and beetroot sauce, with fresh leaves and mussel powder.
Main
Risotto alla pescatora
Fine Acquerello rice cooked in fish stock with scallops, accompanied by lime gel and sea vegetables.
Main
Octopus 2.0
Slow-cooked octopus in herbs with purple potato sand, fried artichoke and cream of zucchini.
Dessert
Classic but fusion
Gold leaf panna cotta, ginger flavoured, with wasabi.
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.