Philippe Léveillé is a representative of the great French cuisine. While being coherent with this opulence, he launched a new era that has made him find his truest identity in the meeting of France and Italy. This is obvious in his Oyster Carbonara: he recreates in the palate the comfort food feeling of our carbonara with a blast of iodine from the oyster whose estrangement effect is emphasised by the gin of capers from Pantelleria and Mediterranean essences. A French-style warmth echoed in other sumptuous dishes such as Rognone come a Lione, where the kidney is served in a whole piece.
folli amanti dell’alta cucina, in totale sono una ventina, sempre alla ricerca di emozioni. La causa? Un’irresistibile Passione Gourmet
