Le Grenier

There’s no doubt this restaurant shows remarkable elegance. For thirty years now the Mazzottis have created traditional dishes with intelligence, thanks to their innovative expertise which favours the use of seasonal raw materials. Foie gras has a key role. It appears already in the artistic amuse bouche, presented in soft macarons served with pumpkin and Parmigiano, in a cube in brine with pain d’épices, or wrapped in cereals.

Plus it’s also used as a filling for ravioli, or served as an escalope. Finally, there’s the classic apple from Valle d’Aosta which in this case becomes a gel, a reduction of cider or the heart of a strudel. 

Erika Mantovan

laureata in Economia e valorizzazione del turismo, è consapevole dell'effetto moltiplicatore che anche solo un ingrediente può avere in un territorio. Da dieci anni viaggia (molto) e racconta tutto quello che assaggia di curioso ed entusiasmante