CHEF H- French - EAZ Chef

CHEFH

Chef H is a refined culinary professional with over 11 years of experience in world-class luxury hotels and high-end restaurants, including Four Seasons, Marriott, Address Hotels, and Emaar Hospitality. Specializing in Italian and French cuisine, he combines classical technique with modern elegance to create exceptional dining experiences.

Certified in HACCP, Hygiene, and Food Safety, and recognized through award-winning culinary competitions, Chef H is known for his precision, leadership, and uncompromising standards—bringing sophistication and excellence to every kitchen he leads.

SIGNATURE DISHES

CHECK CHEF H’S MENUS

French MENU

APPETIZERS

Chicken Bonbon Cheese

Mashed potatoes blended with minced chicken, parmesan cheese and tomato sauce.

Tartare (beef – salmon)

Beef or salmon with lemon juice and capers and basil with red onion with Dijon with fresh chives drizzled olive oil topped with parmesan cheese

Sea scallop

Lightly grilled seafood served with lemon butter sauce, chives and olive oil.

Lobster tails (pan seared)

Lobster tails with hollandaise sauce with smoked paprika with chives with arugula leaves.

Grilled Shrimp Bites

Grilled shrimp served with cucumber and avocado purée.

Foie Gras (hot – cold)

Goose liver or duck liver and nutmeg with salt and pepper, baby spinach and garlic with fresh basil.

Soups

French Onion Soup

Slow cooked onion soup with thyme, croutons and melted red cheddar.

Bisque Soup

Shrimp with crab and lobster with mussels with fresh cream and tomato with onion and carrot with celery and butter with garlic served with baguette bread.

Tomato Cream Soup

Tomato soup with carrot, celery and fresh cream.

Broccoli Soup

Fresh broccoli soup with leek, celery and cream.

Sweet Potato Soup

Sweet potato soup infused with honey, orange juice and basil.

Salads

Spinach Salad

Baby spinach with apples, almonds, goat cheese and balsamic dressing.

Roast potatoes Salad

Roast potatoes & red beans & avocados & walnuts with sweet corn & sesame seeds with honey mustard dressing

Salmon Avocado Salad

Fresh salmon with avocado, pistachio, kiwi, and mixed greens.

Herring Salad

Chopped herring with tomatoes, bell peppers, pine nuts, and mixed greens.

Glazed fig with mix green Salad

Fig glazed with tomato cherry & roman lettuce & sundried tomato with radish, chickpeas and red cabbage

Main Courses

Shattu Briant

Beef fillet served with Boursin cheese with red wine and truffle gravy.

Pistachio Crusted Lamb Steak

Lamb steak crusted with pistachio, served with gravy and herb potato wedges

Pan Seared Duck Breast

Duck breast with sweet potato purée, duck liver and orange gravy.

Veal Medallions with Morel Mushroom Sauce

Grilled veal medallions served with a classic French morel mushroom cream sauce. An elegant and refined main course suitable for modern fine dining menus.

Sea Bass Fillet

Sea bass with carrot and zucchini noisette, creamy dill caper sauce.

Chicken Supreme with Tarragon Sauce

Pan-seared chicken supreme with crispy skin, served with traditional French tarragon cream sauce and light chicken jus.

Grilled Shrimp Carabinero

Red shrimp and lemon butter sauce with chives

Monkfish with Saffron Cream Sauce

Pan-seared monkfish fillet served with saffron-infused cream sauce and seasonal vegetables, offering rich yet balanced French flavors.

Desserts

French toast with fruit

White toast with butter and kiwi with strawberry & mixed berries and icing sugar and cinnamon & whipped cream

Pear Grattan with apple glazed

Pear with butter and brown sugar & strawberry and pineapple and apple with cinnamon

Cream burley

milk and egg with vanilla beans with sugar

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