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  • Writer's pictureChef Poul

Chefs making their mark!

It's good to see new chefs following their dreams and making an impact on the culinary scene. We are in Vence at present close to the Italian border and heard from friends of a new chef called Antonio Buono and his Michelin one star restaurant called Casa Buono in Ventimiglia. We decided to check him out for lunch. He didn't disappoint!



Antonio and his team endeavor to use only local sources for his menus and so all the vegetables, flowers, salads and fish etc come from within the local area including his garden. Wines are also sourced locally or from within Italy as required.


We went for the tasting menu with four wines paired with the meal as follows



Cereal bread and new taggiasca olive oil Panissa,



Grana Padano


Seed cracker, miso mayo, pancetta from Nerv, black cabbage


Tuna tartare, trout eggs, anchovy



Red prawn, herring cream and pearls


Scallop gnocchi, squid and broccoli


Artisanal fusilli from La Brigue, cacio, eggs, artichoke, uncinatum black truffle



Monkfish, fennel and purple dye murex, American sauce with crabs and saffron from Airole


Trompette pumpkin, clementine sorbet, green apple infusion and ginger


Jerusalem artichoke and white chocolate, caramel and almond Madeleine and lemon cream

Cocoa tartellette

Orange blossom marshmallow

Almond cartuccia


Luigi Guffanti 1876 and Valle Roja cheese selection





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