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Outside the Restaurant
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Regal Dining Room
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View from the Table
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Table Setup
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Olive Oil Bread with fresh, raw vegetables, tuna belly, anchovies, and Taggiasche olive oil on top
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Prawns from San Remo, delicate Rockfish gelee, and caviar
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Cookpot from Haute-Provence, Chanterelle Mushrooms and Seasonal Vegetables
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Cookpot from Haute-Provence, Chanterelle Mushrooms and Seasonal Vegetables
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Red Mullet, Eggplant, Sweet Peppers, and “Trompette” Zucchini
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Red Mullet, Eggplant, Sweet Peppers, and “Trompette” Zucchini
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Lamb Cooked in the Fireplace with Stuffed Vegetables
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Lamb Cooked in the Fireplace with Stuffed Vegetables
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Cheese Cart
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Selection of Cheese
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Mascarpone Sorbet with Fraise des Bois (Wild Strawberries)
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Mascarpone Sorbet with Fraise des Bois (Wild Strawberries)
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Piedmontese Hazelnut Souffle
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Petit Fours