It’s been four years since Manuel Bouchard opened this delicious gourmet place, a stone’s throw away from Gaja’s winery, in what was once a historic restaurant in Barbaresco. Despite being in the heart of the Langhe, we believe it’s still unexpectedly little known.
Especially when considering the accomplished cuisine, even in terms of aesthetics. Bouchard gives a good new take and interpretation of tradition. And starting from carefully selected raw materials, he uses them with sensitivity and elegance, implementing modern techniques and technologies.
Autrice del libro Gli anni d'oro della cucina parmigiana, per l'Accademia Italiana della Cucina, collabora a “Gusto”, pagina golosa della Gazzetta di Parma
