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😍 5/5 - What most people fail to get from this restaurant, is the
By 👻 @Igor C., 07/07/2019 3:00 am
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What most people fail to get from this restaurant, is the idea that you can make a 3 Michelin stars menu, in every season, with ingredients gathered within few kilometers. And no, I do not get disappointed if among the other dishes they bring me a handful of cherries straight from the tree, because that is on top of the culinary experience, not a substitute for more elaborated plates.My lunch was fantastic, every dish was perfectly balanced and we could always finish the generous portions (unlike with other chefs). The dessert (burn rosemary ice cream and chocolate) was sublime together with the porcini chocolate at the end. Service was in line with type of restaurant, but I very much enjoyed having young and easygoing waiters to assist me.My top dish is probably the green beans with caviar sauce, closely followed by the wild strawberries pigeon. The only shadow was the espresso at the end: below average.In the end it was an amazing experience. Sure, it is not the most extreme and experimental cuisine you would find around the world, but it is really something that I would love to eat every day.PS: some complained that the restaurant is not French enough, and that is more of a fusion restaurant. I disagree with this view, and while I found a lot of influence from western Liguria and south Piedmont, the menu is substantially French both in the main ingredients (lamb, pigeon) and techniques. This is exactly what I would expect from a restaurant located 150 meters away from the border with Italy, from a chef of Italian descent. If your idea of French cuisine is Ducasse, then just go to Ducasse...
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