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2013-02-11
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A friend hosted a dinner for 5 of us at this much talked about venue in late 2012. The place wasn't full yet when we arrived but it quickly filled up.The ricotta cheese wrapped in a layer of raw salmon with seawater emulsion had to be one of the most stunning presentations, the few golden salmon eggs on top were a perfect touch!The tuna tartar with parmesan croutons on top was another winner My friend ordered the snails that came with baguette and a cream which was also good - but it reminds me
The ricotta cheese wrapped in a layer of raw salmon with seawater emulsion had to be one of the most stunning presentations, the few golden salmon eggs on top were a perfect touch!
The tuna tartar with parmesan croutons on top was another winner
My friend ordered the snails that came with baguette and a cream which was also good - but it reminds me more of French cuisine than Italian
The roasted scallops with only cooked medium well as the chef insisted, so we complied.
Crispy red mullet was a bit tough, but the scorpion fish concentrate in a bouillabaisse helped somewhat
I am a sucker for pasta so when this spaghetti dish arrived at the table I was excited. The clam morsels were tender and were nicely complemented by the capers.
The tortelli stuffed with lagoustine filling coupled with the foie gras cream sauce was a delight though a bit rich and heavy.
All and all it was a truly fine dining experience. The several dishes with foam base or reduction are a reflection of the culinary excellence of the Michelin-starred chef.
Also, the Gelato "Miramonti" is highly recommended as it is an impressive presentation of ice cream mountain carved before your eyes.Post
