On me ...
I was born and raised in Sicily, I belong to a family of cooks, pizza makers and pastry chefs, so I had the chance to learn the best lessons and knowledge of classic Mediterranean cuisine.
At the age of 20 I began a path focused on learning classic and gourmet Italian cuisine, working in high-level hotels/restaurants.
I lived in Luxembourg for about ten years, where I worked for houses such as "Favaro", "Sofilel Europe", "Restaurant Le Sud", "L'atelier Windsor" and "la Manufacture"
Menu exclusif
Offres spéciales
Découvrez notre nouveau menu de saison printemps, créé avec passion et ingrédients frais pour une expérience culinaire inoubliable.
Printemps 2025
AMOUSE BOUCHE
Feuille d’ortie sauvage en tempura,
espuma d’asperges vert et paprika fumè
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Chips de riz soufflé,
mousseline de carotte , algue nori et gingembre
ENTRÉE
Asperges blanche,
fromage frais, caviar Avruga, crevette gris, lait battù au basilic
ENTRE DE MER
Baby gnocchis de pdt vitellote,
espuma d’asperges blanches et œuf de saumon
PLAT
Filet de Truite
roti sur peau, sauce Lemon grass, saute de jeunes fèves et salade de pissenlit
PREDESSERT
Glace à l'huile d'olive extra vierge et thym citronné
DESSERT
Charlotte aux fruit rouge de printemps et menthe
130€ p.p
Menu Tendenze Vegetarienne
AMOUSE BOUCHE
Crustillant mascarpone, petit pois
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Pomme soufflé à la coriandre et creme d'Avocats
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Feuille d'Ortie en tempura, coulis de sereau
ENTRE
Roll daikon, fraise ,citron confit
lait fermenté au basilic
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Tataki de patate douce aux deux sésame et mayonnaise piquant, salade de pissenlit
PLAT
Steack de choux Fleur roti,
sauce camouflage à l'ail d'ours
DESSERT
Tiramisù 2.0 version printemps,
fraise, rhubarbe, crumble
100€ p.p
Summer Special 2025
AMUSE BOUCHE
Cereal bread bruschetta, white truffle, Camargue fleur de sel and Evo extra virgin oil
ENTRANCE
Carpaccio of Saint Jacques de Dieppes, white truffle
Perfect egg 63 in polenta crust, 36-month-old parmesan fondue “Vacche Rosse” and white truffle
FLAT
Homemade tagliatelle with half-salted butter and white truffle
“Label Rouge” Farm Guinea Fowl stuffed with porcini mushrooms in yellow wine sauce and white truffle
DESSERT
Sabayon with Prosecco De Valdobbiadene DOC, Small biscuit and truffle white
280€ p.p.
Social Media
"Cooking is multisensory... ...It addresses the eyes, the mouth, the nose, the ear and the mind. No art presents this same complexity.
My Gallery
"Cooking is multisensory... ...It addresses the eyes, the mouth, the nose, the ear and the mind. No art presents this same complexity.