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A HosFin dinner, cooked by Chef Anto
Vegetarian fusion
Four courses
A four-course vegetarian fusion selection.
Starter
Burrata salad
Individual burrata with red cabbage sauce, fresh lollo bianco, micro greens, tomato confit and vinegar glaze.
Starter
Shiitake mushroom risotto
Shiitake mushroom risotto with marinated red radish and lime gel.
Main
Marinated eggplant
Marinated eggplant with glazed baby carrots, sesame sauce and olive powder.
Dessert
Dark chocolate tiramisù
Tiramisù in a glass with coffee biscuit, mascarpone coffee cream and dark chocolate paper.
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.