The Welcoming Morsels

The Wine

The Entrée

The Uni

The Second Wine

The Rabbit

Il Dolci

The Parting Morsels

The Chef

Born outside of Milan, and trained in Paris, he knew that an area as naturally rich in ingredients … the finest meats, cheese, and wine … was a natural fit for world class cuisine.
He describes his food as … fun yet neat, delicious and attractive …

 
“What I try to achieve is transparency, a cuisine that has close ties with our surroundings … the season, the terrain, I prefer to seek out a long forgotten vegetable or fruit rather than a new technique or some physical or chemical concoction.”