Elevated Provençal cooking at Les Ambassadeurs at @metropolemonaco, the latest restaurant in Monaco to receive 2 Michelin stars. For years chef Christophe Cussac @christophe.cussac was the head chef of Joël Robuchon in Monaco and has now reinvented his own style. In the pictures – Marinated sardine with caviar and lemon from Menton – Sar tartar with caviar cannelloni – Squid with tomato and guaniale – Les petits farcis – Veal sweetbreads with chanterelles and sorrel
Elevated Provençal cooking at Les Ambassadeurs at @metropolemonaco, the latest restaurant in Monaco to receive 2 Michelin stars. For years chef Christophe Cussac @christophe.cussac was the head chef of Joël Robuchon in Monaco and has now reinvented his own style. In the pictures – Marinated sardine with caviar and lemon from Menton – Sar tartar with caviar cannelloni – Squid with tomato and guaniale – Les petits farcis – Veal sweetbreads with chanterelles and sorrel
Elevated Provençal cooking at Les Ambassadeurs at @metropolemonaco, the latest restaurant in Monaco to receive 2 Michelin stars. For years chef Christophe Cussac @christophe.cussac was the head chef of Joël Robuchon in Monaco and has now reinvented his own style. In the pictures – Marinated sardine with caviar and lemon from Menton – Sar tartar with caviar cannelloni – Squid with tomato and guaniale – Les petits farcis – Veal sweetbreads with chanterelles and sorrel
Elevated Provençal cooking at Les Ambassadeurs at @metropolemonaco, the latest restaurant in Monaco to receive 2 Michelin stars. For years chef Christophe Cussac @christophe.cussac was the head chef of Joël Robuchon in Monaco and has now reinvented his own style. In the pictures – Marinated sardine with caviar and lemon from Menton – Sar tartar with caviar cannelloni – Squid with tomato and guaniale – Les petits farcis – Veal sweetbreads with chanterelles and sorrel
Elevated Provençal cooking at Les Ambassadeurs at @metropolemonaco, the latest restaurant in Monaco to receive 2 Michelin stars. For years chef Christophe Cussac @christophe.cussac was the head chef of Joël Robuchon in Monaco and has now reinvented his own style. In the pictures – Marinated sardine with caviar and lemon from Menton – Sar tartar with caviar cannelloni – Squid with tomato and guaniale – Les petits farcis – Veal sweetbreads with chanterelles and sorrel
When two brilliant minds come together… A very special lunch at the 3 Michelin starred Mirazur @restaurantmirazur in Menton commemorating 60th anniversary of Emidio Pepe @emidiopepe winery, where Mauro Colagreco @maurocolagreco created a unique menu paired with some of the best vintages. I very much enjoyed the whole meal and pairing, but the salad in the first video was next level and could easily make it to the list of the best dishes I’ve had this year. In the images… – Freshly picked salad with warm vermouth sauce, paired with glorious Trebbiano d’Abruzzo 2014 & Pecorino 2014. – Third generation winemaker from Abruzzo Chiara Iulis de Pepe and chef Mauro Colagreco, who also has roots in Abruzzo. – Celtuce (which tastes like a cross between celery and lettuce), served with cream and caviar. Paired with Emidio Pepe Trebbiano d’Abruzzo 2019 & Pecorino 2019. – Tuna tartar with nasturtium leaves and wasabi, paired with Trebbiano d’Abruzzo 2016& Pecorino 2016. – Lobster with marjoram and Trebbiano d’Abruzzo 2013 & Pecorino 2013. – Fabulous dish of pink swordfish with capers and 3 different tomatoes, paired withTrebbiano d’Abruzzo 2007. – The very rare swordfish caught in the local seas. – Three levels of cascading vegetable gardens a few minutes walk from the Mirazur restaurant, where herbs, vegetables, and fruit are grown for the Mauro Colagreco kitchen.
When two brilliant minds come together… A very special lunch at the 3 Michelin starred Mirazur @restaurantmirazur in Menton commemorating 60th anniversary of Emidio Pepe @emidiopepe winery, where Mauro Colagreco @maurocolagreco created a unique menu paired with some of the best vintages. I very much enjoyed the whole meal and pairing, but the salad in the first video was next level and could easily make it to the list of the best dishes I’ve had this year. In the images… – Freshly picked salad with warm vermouth sauce, paired with glorious Trebbiano d’Abruzzo 2014 & Pecorino 2014. – Third generation winemaker from Abruzzo Chiara Iulis de Pepe and chef Mauro Colagreco, who also has roots in Abruzzo. – Celtuce (which tastes like a cross between celery and lettuce), served with cream and caviar. Paired with Emidio Pepe Trebbiano d’Abruzzo 2019 & Pecorino 2019. – Tuna tartar with nasturtium leaves and wasabi, paired with Trebbiano d’Abruzzo 2016& Pecorino 2016. – Lobster with marjoram and Trebbiano d’Abruzzo 2013 & Pecorino 2013. – Fabulous dish of pink swordfish with capers and 3 different tomatoes, paired withTrebbiano d’Abruzzo 2007. – The very rare swordfish caught in the local seas. – Three levels of cascading vegetable gardens a few minutes walk from the Mirazur restaurant, where herbs, vegetables, and fruit are grown for the Mauro Colagreco kitchen.
When two brilliant minds come together… A very special lunch at the 3 Michelin starred Mirazur @restaurantmirazur in Menton commemorating 60th anniversary of Emidio Pepe @emidiopepe winery, where Mauro Colagreco @maurocolagreco created a unique menu paired with some of the best vintages. I very much enjoyed the whole meal and pairing, but the salad in the first video was next level and could easily make it to the list of the best dishes I’ve had this year. In the images… – Freshly picked salad with warm vermouth sauce, paired with glorious Trebbiano d’Abruzzo 2014 & Pecorino 2014. – Third generation winemaker from Abruzzo Chiara Iulis de Pepe and chef Mauro Colagreco, who also has roots in Abruzzo. – Celtuce (which tastes like a cross between celery and lettuce), served with cream and caviar. Paired with Emidio Pepe Trebbiano d’Abruzzo 2019 & Pecorino 2019. – Tuna tartar with nasturtium leaves and wasabi, paired with Trebbiano d’Abruzzo 2016& Pecorino 2016. – Lobster with marjoram and Trebbiano d’Abruzzo 2013 & Pecorino 2013. – Fabulous dish of pink swordfish with capers and 3 different tomatoes, paired withTrebbiano d’Abruzzo 2007. – The very rare swordfish caught in the local seas. – Three levels of cascading vegetable gardens a few minutes walk from the Mirazur restaurant, where herbs, vegetables, and fruit are grown for the Mauro Colagreco kitchen.
When two brilliant minds come together… A very special lunch at the 3 Michelin starred Mirazur @restaurantmirazur in Menton commemorating 60th anniversary of Emidio Pepe @emidiopepe winery, where Mauro Colagreco @maurocolagreco created a unique menu paired with some of the best vintages. I very much enjoyed the whole meal and pairing, but the salad in the first video was next level and could easily make it to the list of the best dishes I’ve had this year. In the images… – Freshly picked salad with warm vermouth sauce, paired with glorious Trebbiano d’Abruzzo 2014 & Pecorino 2014. – Third generation winemaker from Abruzzo Chiara Iulis de Pepe and chef Mauro Colagreco, who also has roots in Abruzzo. – Celtuce (which tastes like a cross between celery and lettuce), served with cream and caviar. Paired with Emidio Pepe Trebbiano d’Abruzzo 2019 & Pecorino 2019. – Tuna tartar with nasturtium leaves and wasabi, paired with Trebbiano d’Abruzzo 2016& Pecorino 2016. – Lobster with marjoram and Trebbiano d’Abruzzo 2013 & Pecorino 2013. – Fabulous dish of pink swordfish with capers and 3 different tomatoes, paired withTrebbiano d’Abruzzo 2007. – The very rare swordfish caught in the local seas. – Three levels of cascading vegetable gardens a few minutes walk from the Mirazur restaurant, where herbs, vegetables, and fruit are grown for the Mauro Colagreco kitchen.
When two brilliant minds come together… A very special lunch at the 3 Michelin starred Mirazur @restaurantmirazur in Menton commemorating 60th anniversary of Emidio Pepe @emidiopepe winery, where Mauro Colagreco @maurocolagreco created a unique menu paired with some of the best vintages. I very much enjoyed the whole meal and pairing, but the salad in the first video was next level and could easily make it to the list of the best dishes I’ve had this year. In the images… – Freshly picked salad with warm vermouth sauce, paired with glorious Trebbiano d’Abruzzo 2014 & Pecorino 2014. – Third generation winemaker from Abruzzo Chiara Iulis de Pepe and chef Mauro Colagreco, who also has roots in Abruzzo. – Celtuce (which tastes like a cross between celery and lettuce), served with cream and caviar. Paired with Emidio Pepe Trebbiano d’Abruzzo 2019 & Pecorino 2019. – Tuna tartar with nasturtium leaves and wasabi, paired with Trebbiano d’Abruzzo 2016& Pecorino 2016. – Lobster with marjoram and Trebbiano d’Abruzzo 2013 & Pecorino 2013. – Fabulous dish of pink swordfish with capers and 3 different tomatoes, paired withTrebbiano d’Abruzzo 2007. – The very rare swordfish caught in the local seas. – Three levels of cascading vegetable gardens a few minutes walk from the Mirazur restaurant, where herbs, vegetables, and fruit are grown for the Mauro Colagreco kitchen.
When two brilliant minds come together… A very special lunch at the 3 Michelin starred Mirazur @restaurantmirazur in Menton commemorating 60th anniversary of Emidio Pepe @emidiopepe winery, where Mauro Colagreco @maurocolagreco created a unique menu paired with some of the best vintages. I very much enjoyed the whole meal and pairing, but the salad in the first video was next level and could easily make it to the list of the best dishes I’ve had this year. In the images… – Freshly picked salad with warm vermouth sauce, paired with glorious Trebbiano d’Abruzzo 2014 & Pecorino 2014. – Third generation winemaker from Abruzzo Chiara Iulis de Pepe and chef Mauro Colagreco, who also has roots in Abruzzo. – Celtuce (which tastes like a cross between celery and lettuce), served with cream and caviar. Paired with Emidio Pepe Trebbiano d’Abruzzo 2019 & Pecorino 2019. – Tuna tartar with nasturtium leaves and wasabi, paired with Trebbiano d’Abruzzo 2016& Pecorino 2016. – Lobster with marjoram and Trebbiano d’Abruzzo 2013 & Pecorino 2013. – Fabulous dish of pink swordfish with capers and 3 different tomatoes, paired withTrebbiano d’Abruzzo 2007. – The very rare swordfish caught in the local seas. – Three levels of cascading vegetable gardens a few minutes walk from the Mirazur restaurant, where herbs, vegetables, and fruit are grown for the Mauro Colagreco kitchen.
When two brilliant minds come together… A very special lunch at the 3 Michelin starred Mirazur @restaurantmirazur in Menton commemorating 60th anniversary of Emidio Pepe @emidiopepe winery, where Mauro Colagreco @maurocolagreco created a unique menu paired with some of the best vintages. I very much enjoyed the whole meal and pairing, but the salad in the first video was next level and could easily make it to the list of the best dishes I’ve had this year. In the images… – Freshly picked salad with warm vermouth sauce, paired with glorious Trebbiano d’Abruzzo 2014 & Pecorino 2014. – Third generation winemaker from Abruzzo Chiara Iulis de Pepe and chef Mauro Colagreco, who also has roots in Abruzzo. – Celtuce (which tastes like a cross between celery and lettuce), served with cream and caviar. Paired with Emidio Pepe Trebbiano d’Abruzzo 2019 & Pecorino 2019. – Tuna tartar with nasturtium leaves and wasabi, paired with Trebbiano d’Abruzzo 2016& Pecorino 2016. – Lobster with marjoram and Trebbiano d’Abruzzo 2013 & Pecorino 2013. – Fabulous dish of pink swordfish with capers and 3 different tomatoes, paired withTrebbiano d’Abruzzo 2007. – The very rare swordfish caught in the local seas. – Three levels of cascading vegetable gardens a few minutes walk from the Mirazur restaurant, where herbs, vegetables, and fruit are grown for the Mauro Colagreco kitchen.
When two brilliant minds come together… A very special lunch at the 3 Michelin starred Mirazur @restaurantmirazur in Menton commemorating 60th anniversary of Emidio Pepe @emidiopepe winery, where Mauro Colagreco @maurocolagreco created a unique menu paired with some of the best vintages. I very much enjoyed the whole meal and pairing, but the salad in the first video was next level and could easily make it to the list of the best dishes I’ve had this year. In the images… – Freshly picked salad with warm vermouth sauce, paired with glorious Trebbiano d’Abruzzo 2014 & Pecorino 2014. – Third generation winemaker from Abruzzo Chiara Iulis de Pepe and chef Mauro Colagreco, who also has roots in Abruzzo. – Celtuce (which tastes like a cross between celery and lettuce), served with cream and caviar. Paired with Emidio Pepe Trebbiano d’Abruzzo 2019 & Pecorino 2019. – Tuna tartar with nasturtium leaves and wasabi, paired with Trebbiano d’Abruzzo 2016& Pecorino 2016. – Lobster with marjoram and Trebbiano d’Abruzzo 2013 & Pecorino 2013. – Fabulous dish of pink swordfish with capers and 3 different tomatoes, paired withTrebbiano d’Abruzzo 2007. – The very rare swordfish caught in the local seas. – Three levels of cascading vegetable gardens a few minutes walk from the Mirazur restaurant, where herbs, vegetables, and fruit are grown for the Mauro Colagreco kitchen.
When two brilliant minds come together… A very special lunch at the 3 Michelin starred Mirazur @restaurantmirazur in Menton commemorating 60th anniversary of Emidio Pepe @emidiopepe winery, where Mauro Colagreco @maurocolagreco created a unique menu paired with some of the best vintages. I very much enjoyed the whole meal and pairing, but the salad in the first video was next level and could easily make it to the list of the best dishes I’ve had this year. In the images… – Freshly picked salad with warm vermouth sauce, paired with glorious Trebbiano d’Abruzzo 2014 & Pecorino 2014. – Third generation winemaker from Abruzzo Chiara Iulis de Pepe and chef Mauro Colagreco, who also has roots in Abruzzo. – Celtuce (which tastes like a cross between celery and lettuce), served with cream and caviar. Paired with Emidio Pepe Trebbiano d’Abruzzo 2019 & Pecorino 2019. – Tuna tartar with nasturtium leaves and wasabi, paired with Trebbiano d’Abruzzo 2016& Pecorino 2016. – Lobster with marjoram and Trebbiano d’Abruzzo 2013 & Pecorino 2013. – Fabulous dish of pink swordfish with capers and 3 different tomatoes, paired withTrebbiano d’Abruzzo 2007. – The very rare swordfish caught in the local seas. – Three levels of cascading vegetable gardens a few minutes walk from the Mirazur restaurant, where herbs, vegetables, and fruit are grown for the Mauro Colagreco kitchen.
When two brilliant minds come together… A very special lunch at the 3 Michelin starred Mirazur @restaurantmirazur in Menton commemorating 60th anniversary of Emidio Pepe @emidiopepe winery, where Mauro Colagreco @maurocolagreco created a unique menu paired with some of the best vintages. I very much enjoyed the whole meal and pairing, but the salad in the first video was next level and could easily make it to the list of the best dishes I’ve had this year. In the images… – Freshly picked salad with warm vermouth sauce, paired with glorious Trebbiano d’Abruzzo 2014 & Pecorino 2014. – Third generation winemaker from Abruzzo Chiara Iulis de Pepe and chef Mauro Colagreco, who also has roots in Abruzzo. – Celtuce (which tastes like a cross between celery and lettuce), served with cream and caviar. Paired with Emidio Pepe Trebbiano d’Abruzzo 2019 & Pecorino 2019. – Tuna tartar with nasturtium leaves and wasabi, paired with Trebbiano d’Abruzzo 2016& Pecorino 2016. – Lobster with marjoram and Trebbiano d’Abruzzo 2013 & Pecorino 2013. – Fabulous dish of pink swordfish with capers and 3 different tomatoes, paired withTrebbiano d’Abruzzo 2007. – The very rare swordfish caught in the local seas. – Three levels of cascading vegetable gardens a few minutes walk from the Mirazur restaurant, where herbs, vegetables, and fruit are grown for the Mauro Colagreco kitchen.
