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Lamb rack on hayloft

Four courses

Wild from the heart

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

Spring means blossoms and hunting. For the meat lover — a personal menu built on seasonal meat and vegetables.

  1. Starter

    Slow-cooked spring veal & fava beans

    Sous-vide veal served chilled and thinly sliced, with a light tarragon and parsley emulsion, blanched spring fava beans, crispy radishes and caper dust.

  2. Starter

    Beef-stuffed agnolotti del plin

    Handmade Italian pasta parcels filled with slow-braised beef roast, over a silky sweet green pea purée, finished with brown butter and fresh thyme.

  3. Main

    Lamb rack on hayloft

    Milk-marinated slow-cooked lamb rack, pan-grilled with herbs and butter, on a spring zucchini sauce with salted raspberry and crispy leeks.

  4. Dessert

    Chamomile panna cotta & spring berries

    A silky floral panna cotta with a refreshing seasonal compote of fresh strawberries and rhubarb.

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
  • Beef-stuffed agnolotti del plin
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