Chef Harry Strouthous

Chef At Home in Cannes

I am a private chef and the founder of Haitch Table, an experience-led fine-dining concept born from my belief that food is not only something we eat, but something we feel, remember, and share. My work centres on creating meaningful culinary experiences where every detail is deliberate and rooted in human connection.

Self-taught with over 11 years of international experience, my journey has taken me from London restaurants and ski chalets to superyachts, private villas, and destination weddings across the South of France. My cuisine brings together French gastronomy, Mediterranean warmth, and Indian heritage, shaped by seasonality and a deep respect for ingredients.

I work closely with each client to understand their story, culture, and the emotions they wish to create, translating this into menus that feel personal, refined, and effortless. Whether crafting an intimate tasting menu or curating a wedding for over 80 guests, my intention is always the same: to make people feel cared for, present, and genuinely connected around the table.

Alongside Haitch Table, I also run Harry’s Tandoor, a refined Indian concept built around fire, spice, and craftsmanship, carrying the same chef-driven, emotional approach to food, expressed through a different culinary lens.

For me, cooking is...

... storytelling through flavour, a way of telling stories with care and intention, creating moments that are felt, remembered, and shared.

I learned to cook at...

... through years of hands-on experience in restaurants, ski chalets, yachts, and private villas across the world.

A cooking secret...

... is intention, guided by the belief that nature is the true artist and I am only the cook.

My menus

Été en Harmonie

STARTER

Choose 3 dishes

'Chilled Melon Gazpacho, Parma Ham Crumble' – A cool, delicate melon gazpacho finished with a crisp crumble of aged Parma ham

'Goat’s Cheese & Honey Tartlette' – Light pastry shell filled with whipped goat’s cheese and a touch of local honey

'Classic Prawn Cocktail, Black Garlic Aïoli' – Sweet prawns dressed lightly, finished with a subtle mist of black garlic aïoli

'Duck Confit Beignet' – Crisp beignet filled with duck confit, balanced with cherry gel and a mustard seed crumb

FIRST COURSE

All inclusive

'Oxtail Ravioli' – Handmade ravioli of slow-cooked oxtail, served with a clear beef consommé and a rich reduction

MAIN COURSE

All inclusive

'Supreme of Chicken' – Gently poached chicken breast in sauce suprême, with roasted fennel purée, duck-fat potatoes, tender asparagus tips, and a light chicken salad

DESSERT

Choose 1 dish

'Summer Harmony' – White chocolate and nectarine mousse, blackberry and rhubarb crumble, finished with a refreshing apricot and thyme sorbet

'Crêpes' – Classic Nutella / Lemon & lavender sugar (Optional pistachio crumble)

L'Expression Marine

STARTER

All inclusive

'Oysters with Caviar Velouté' – Fresh oysters bathed in a silky caviar velouté, highlighting their natural brininess

'Sea Urchin & Caviar on Brioche' – Buttery brioche topped with creamy scrambled eggs, delicate sea urchin, and luxurious caviar

'Scallop Ceviche' – Sweet, fresh scallops gently marinated and served with a bright citrus dressing

FIRST COURSE

All inclusive

'Lobster Ravioli & Bouillabaisse Reduction' – Handmade lobster ravioli glazed with an intense bouillabaisse reduction, balanced with a light tomato concassé

MAIN COURSE

All inclusive

'Grilled Lobster with Exotic Accents' – Fresh lobster infused with lobster oil, garlic and lime, grilled over Konro for depth and smokiness. Served with dill cream, passion fruit gel, kimchi crumb, and red pepper tuile

DESSERT

All inclusive

'White Chocolate Mousse & Hibiscus' – Light white chocolate mousse with macadamia crumble, rhubarb gel, and a delicate hibiscus broth

Opulence Mesurée

STARTER

All inclusive

'Charcoal Potato Crisp, Smoked Crème Fraîche & Chive' – Thin, charcoal-dusted potato crisp topped with lightly smoked crème fraîche and fine chive, precise, restrained, and quietly indulgent

'Langoustine Tartlette, Preserved Lemon & Herb Oil' – Hand-cut langoustine folded with preserved lemon and delicate herbs, set in a crisp tartlette for a clean, mineral finish

FIRST COURSE

All inclusive

'Goat Cheese & Asparagus Tart' – A flaky savoury tart filled with creamy goat cheese, tender asparagus spears, and a hint of black pepper

MAIN COURSE

All inclusive

'Sous-Vide Chicken, Truffle & Foie Gras' – Succulent chicken infused with foie gras and truffle, served with braised baby leeks, glazed carrots, and a rich, glossy jus

DESSERT

All inclusive

'Red Wine–Poached Pear & Miso Chocolate' – Poached pear infused with red wine, served with miso-dark chocolate sauce and silky dulce de leche crème anglaise

Rivage Provençal

STARTER

All inclusive

'Courgette Flower Beignet' – Light, crisp fritter filled with fresh ricotta and lemon zest

• 'Olive & Almond Biscuit' – Savoury sablé with Nyons olives and toasted almond

FIRST COURSE

All inclusive

'Spring Bruschetta with Aged Comté' – Toasted country bread topped with fava bean purée, sautéed wild mushrooms, and shavings of aged Comté

MAIN COURSE

All inclusive

'Bouillabaisse' – A saffron-infused Provençal seafood stew featuring fresh Mediterranean fish and shellfish, served with rouille and crisp baguette

DESSERT

All inclusive

'Lemon Tart & Twice-Burnt Meringue' – Sharp lemon curd in a crisp pastry shell, finished with Italian meringue brûléed twice for depth and texture

Éveil de Printemps

STARTER

All inclusive

'Sorgue trout gravlax, cultured cream'

'Spring pea & mint tartlet'

FIRST COURSE

All inclusive

'Kombu-Cured Trout & Lacto-Fermented Rhubarb' – Fresh Sorgue trout delicately cured with kombu, paired with tangy lacto-fermented rhubarb and a citrus-melon vinaigrette

MAIN COURSE

All inclusive

'Sole Meunière & Spring Vegetables' – Classic butter-basted sole served with tender spring vegetables and a light pomme dauphinoise, finished with brown butter and lemon

DESSERT

All inclusive

'Strawberry Vacherin' – Crisp meringue layered with fresh strawberries and vanilla-infused cream for a light, elegant finish

Douceur Méditerranéenne

STARTER

All inclusive

'Burrata, basil oil & confit cherry tomato'

'Parmesan gougère, aged Comté cream'

FIRST COURSE

All inclusive

'Burrata & Cherry Tomatoes' – Creamy burrata finished with aromatic basil oil, cherry tomatoes infused with elderflower and lemon, bringing freshness and gentle floral notes

MAIN COURSE

All inclusive

'Turbot Wrapped in Courgette' – Delicate turbot wrapped in fine ribbons of courgette, served with a light chive farce and a saffron beurre blanc foam

DESSERT

All inclusive

'Crêpe Flambée & Vanilla Ice Cream' – A refined take on the classic crêpe, flambéed tableside and served with silky homemade vanilla ice cream

Clair & Profond

STARTER

All inclusive

'Cherry Foie Rocher' – A rich foie gras ganache infused with cherry, enrobed in dark chocolate and hazelnut, a decadent bite to start

'Sweetbread & Lemon' – Crisped veal sweetbread, lemon glaze, light jus

FIRST COURSE

All inclusive

'Scallops with Rhubarb & Blossoms' – Thinly sliced scallops lightly cured in citrus, served with a vibrant rhubarb-hibiscus dressing and floral elderflower gel

MAIN COURSE

All inclusive

'Canard à la Cerise' – Crisp-skinned duck breast paired with bittersweet endives and a rich cherry jus, finished with duck crackling

DESSERT

All inclusive

'Jasmine Mousse & Dark Cherry' – A floral white chocolate mousse on black sesame sablé, served with cherry-dark chocolate sorbet and Szechuan-dusted meringue

Printemps Calme

STARTER

All inclusive

'White Asparagus & Ossetra' – White asparagus cream, lemon oil, Ossetra caviar

'Langoustine & Pea' – Barely cooked langoustine, fresh pea purée, mint oil

FIRST COURSE

All inclusive

'Spring Velouté' – A silky smooth soup of fresh watercress, garden peas, and mint, served warm with a drizzle of crème fraîche and cracked pepper

MAIN COURSE

All inclusive

'Sea Bass with Petits Pois à la Française' – Pan-seared fillet of sea bass atop buttery baby gem, garden peas, and lardons in a light white wine cream sauce

DESSERT

All inclusive

'Rhubarb & Lemon Curd Panna Cotta' – A delicate panna cotta layered with tart rhubarb coulis and zesty lemon curd, topped with crumble and a sugared edible flower