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"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.
Discover the gourmet menu and the exceptional recipes of the Relais & Châteaux Chef. Enjoy a unique gastronomic experience with refined dishes and delicious cuisine in a renowned gourmet restaurant.
