By continuing to use our site, you accept the placing (i) of cookies to determine the site's audience, visits, and your navigation, to provide offers adapted to your areas of interest and personalised advertising, and (ii) of third-party cookies designed to suggest videos, share buttons, and relay content from social media.
"For me, to enhance a dish you need to use a particular spice, a mousse, or two diametrically opposed ingredients. This can be by putting together, for example, land and sea, such as a lobster with bacon and a cauliflower foam. I hope that at the end of their stay, each guest will take away the memory of the colours, aromas and flavours of my venison stew, my Khorasan wheat taglioni with crayfish, and my gnocchetti with Langhe sauce.
Menu 80 EUR s.i. Carte 90 EUR s.i.
terminology: t. = tax, s.n.i. = service not included, s.i. = service included
From April 24th to July 13th and from August 28th to December 2nd.