CHEF LORENZO GIANNINI PRESENTS:
Thermidor
Lobster Thermidor revisited crostini
Pairing: Chateau l'Escarelle Le Pacha Rose, 2023
Au Bouchon
Fish quenelle and Nantua Sauce, green vegetables
Pairing: Selbach Oster Riesling Kabinett Mosel 2022
Envol
Pithiviers, puff pastry garnished with quail, foie gras, mushroom and truffle, smoked eel, quail jus
Pairing: Selbach Oster Riesling Kabinett Mosel 2022
Paturage
Lamb Loin stuffed with mushrooms, spinach, dried apricot and chestnuts. Potato Millefeuille, zucchini roll with butternut squash, red wine reduction
Pairing: Pala Cannonau Riserva 2020
En un Eclair
Open face eclair, Tropezienne cream, chocolate ganache, sweet hazelnuts, pear glass tile
Pairing: Brachetto d’acqui, Piemonte, 2023
INTRODUCING CHEF LORENZO GIANNINI
CHEF LORENZO GIANNINI
From the time he was a little boy growing up in the Provence Region of France, Chef Lorenzo was always surrounded by fresh produce, family and his beautiful family garden. Learning at a young age the respect of fruits and vegetables, from seedling to its fruition; it was then how much he realized his appreciation, love and respect for food and its familial source. His official training came from the Alain Ducasse School in Paris followed by an experience at Le Benoit, a One Star Bistrot in Paris, where he fundamentally learned from the best, alongside everything he has acquired from his garden life with his family in Provence.
