Loading
A HosFin dinner, cooked by Chef Anto
Sea front side summer
Seven courses
Seven courses along the summer seafront.
Starter
Sautéed king prawns
Sautéed king prawns with leek sauce and crispy rice crackers.
Starter
The fish encounter
Sautéed clams, squid head and red snapper dice on a coconut potato parmentier, with dill chlorophyll, kombu dashi mayonnaise, lime gel and osmosis tomatoes.
Main
Monkfish risotto
Monkfish risotto with shiitake mushroom, crispy nori maki and a sphere of dill.
Main
The 3 shapes of red
Fresh baked red snapper with slow-cooked marinated red radish and red capsicum sauce, accompanied by sour broccoli and miso eggplants.
Main
The octopus 2.0
Slow-cooked octopus with anise and herbs, accompanied by fried artichoke, kombu dashi mayonnaise, baby asparagus and butter potatoes.
Dessert
Ginger and strawberry panna cotta
Ginger and strawberry panna cotta with sweet tomato cream and caramel powder.
Dessert
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.