Fine Dining at Home in Amsterdam
Fine dining at home in Amsterdam begins with a choice between two five-course menus, both €110 per person, cooked on site and served at your table.
Petre prepares and cooks on site, then plates and serves each course while you stay with your guests.
Call to plan your dinnerTwo menus, five courses each
Contemporary Fine Dining and Fine Dining Italiano are separate menus with five courses each. Read both before choosing one for the dinner.
Courses from the two menus can be combined on request by exchanging like for like: a starter for a starter, for example.
The price remains €110 per person when the replacement stays within the same course and the menu keeps five courses.
Contemporary Fine Dining
Caviar and yellowtail open the menu before cauliflower, duck and a fresh green-apple dessert.
Velouté de Céleri & Caviar Oscietra
Celery velouté with milk, cream, butter and Oscietra caviar.
Yellowtail Sashimi
Yellowtail, crisp lotus, fresh coriander and a subtle note of Aji Amarillo.
Chou-Fleur — Érable — Jus
Pan-finished, grilled cauliflower with caramelised maple, jus and delicate acidity.
Canard — Céleri — Jus
Tender duck, celery purée, sautéed telline, young turnip and jus.
Pomme Verte — Lait Glacé — Herbes Fraîches
Granny Smith apple, milk ice cream, fresh herbs and delicate acidity.
Fine Dining Italiano
Vitello tonnato and wild mushrooms lead into filled pasta, beef with Barolo jus and tiramisù.
Vitello Tonnato Contemporaneo
Veal cooked sous-vide for 48 hours, tuna and caper cream, fresh red tuna, crisp capers, veal jus and parsley oil.
Carpaccio di Funghi — Burro Bianco — Salsa di Lime — Salvia
Thinly sliced seasonal wild mushrooms, beurre blanc, lime sauce, crisp sage and aged Parmesan.
Raviolo Imperiale — Ricotta e Tartufo — Funghi — Prosciutto Crudo — Chips di Parmigiano
Ricotta and black-truffle raviolo with sautéed wild mushrooms, prosciutto crudo and a 24-month Parmigiano Reggiano crisp.
Filetto di Manzo — Jus al Barolo — Carote Baby Glassate — Purè di Patate — Cipolla Caramellata — Gremolata di Limone
Beef tenderloin with Barolo jus, butter-and-honey glazed baby carrots, potato purée, caramelised onion and lemon gremolata.
Tiramisù Contemporaneo
Mascarpone, espresso-soaked savoiardi, cocoa, house-made coffee gelato and salted caramel.
What the price per person includes
Both menus include five courses at €110 per person, with a minimum booking of four guests.
Chef Petre cooks the menu at your location.
Chef Petre provides the crockery and cutlery.
Table setup and preparation before cooking begins.
Each course is plated and served at the table.
Cleanup after service is included.
Travel is charged separately at €0.30 per kilometre.
All prices exclude VAT (BTW).
Wines and any cooks or waiters needed for groups above eight are charged separately.
Wine for each course
Set the budget, then we choose.
Petre can recommend a wine to accompany each course.
Set the wine budget when you discuss the menu with Petre.
He can source and bring the selected wines.
The wines appear as a separate item on the invoice.
What to discuss before the dinner
- 01
Share the date and the address where the dinner will be served.
- 02
Confirm the guest count. Petre works alone for up to eight guests; larger groups need additional staff.
- 03
Choose Contemporary, Italiano, or note the equivalent-course swaps you would like to discuss.
- 04
Discuss dietary requirements before the menu is fixed so Petre can adapt the dishes.
- 05
Set a budget if you would like Petre to provide the wines.
- 06
Confirm that the kitchen has an oven, sink and stove or electric hob.
Fine Dining at home: practical questions
Can dishes from the Contemporary and Italiano menus be combined?
Yes. A course can be exchanged for the equivalent course from the other menu, such as a starter for a starter. The menu must still contain five courses for the €110 price to remain unchanged.
Does Chef Petre work alone for the dinner?
Chef Petre works alone for groups of up to eight. Above eight guests, cooks and/or waiters are added according to the size of the group and charged separately.
What must be available in the kitchen?
The kitchen must have an oven, a sink and either a stove or electric hob.
Plan your dinner with Chef Petre
Call with your date, location and guest count.
Call Chef PetreTell me which menu stayed with you.