Personal Chef Antonino
Dubai, DUBAI, United Arab Emirates
A journey through Italy begins with every plate: tender meats, each one paired with accompaniments inspired by the classics— think rosemary, slow-cooked tomatoes, a hint of garlic, and the richness of olive oil. Every dish is a tribute to the rustic flavors and warmth of Italian kitchens. And to finish, a dessert that surprises—something new, yet rooted in tradition— a sweet ending that linge
Appetizer 
Vegetable mix in sweet and sour, green peas sauce, dry capers, toasted pine seeds, and aromatic carrot gel on top
Slow cooked roast beef with egg sauce, confit tomatoes, balsamic baby onions, and fresh mesculin mix.
Main Course 
Tenderloin (chateau brilliant the central part) Cooked with butter and glanced with brown sauce, accompained with Italian style spinach, slice of toasted bred, browns sauce, fois gras, fresh truffle.
Risotto with mushrooms and truffle sour cream, with dry mushrooms and wild mushrooms, very aromatic and tasty, little sour and strong umami flavor, the rice is cooked on filtered mushroom water.
Dessert 
Dark chocolate sphere filled with mix berry gel, then accompanied with carrot sauce, then white chocolate sheets on top.