Personal Chef Arno
Beverly Hills, CA, United States
Vegetarian or with a fish main, this menu is simplicity itself. One of the things that my favorite chef told me once: Do you know Arno, what is the hardest thing to accomplish for a chef in the kitchen? Simplicity! It has always brought satisfaction to my clients since then.
Amuse Bouche 
An hybrid between a cold soup, a smoothie and a cocktail. Telegraph Cucumber, green Peas, Mint. Totally fantastic also with Bacon, pumpkin or a drop of Truffle oil.
Appetizer 
Korean Cucumber, Carrot, Broccoli, Spinach, Mushroom, Cheese mousse, freshly made Basil & Parsley Pesto. GF. DF and extra ingredients on simple demand.
Main Course 
Fish of the Day, seared in Virgin olive oil and butter. Served with seasonal veggies, red cabbage, Fennel bulb, Potato and Buttercup and Beurre Blanc.
Dessert 
A deconstructed version of the classic Tarte Tatin, with Apple cooked in caramel and Rosemary, a crunchy crumbly biscuit and simple whipped cream.