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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.
Rates and services
Menu 80 EUR s.i. Carte 90 EUR s.i.
terminology: t. = tax, s.n.i. = service not included, s.i. = service included
For your information: 1 EUR = 1.17 USD
Annual closing
Hotel: from April 24th to July 7th and from August 28th to November 30th. Restaurant: from April 24th to July 13th and from August 28th to December 2nd.
