Compression of Bresse chicken with black truffles from the Tricastin region. Chicken leg capuns confit. Bucatini barigoule twist. Tender foie gras with old Madeira. Ba-ta-clan wing.
Grilled Norwegian halibut with candied Sottoceneri lemons. Royal crab with herbs from the Gorges de Pichoux. Bayaldi of chicory and semi-candied black radish. Braised scallops with sour Crissier carrots. Amandine subric from the Vaud region with imperial ossetra oysters.
Franck GIOVANNINI
Franck Giovannini was the first Swiss national to climb the podium of the Bocuse d’Or. Passionate, meticulous and precise, he constantly strives to prove his ability to everyone. A tireless perfectionist, he gives the best of himself every single day in order to progress still further. Franck Giovannini’s young but already successful career started at […]
Manuel Hofer
Manuel Hofer discovered cooking at the age of 13 when taking initiation classes at school. He was immediately captivated and, before long, knew that this was the career path for him. He loves all styles of cooking, from the French classics to Tex-Mex! For his first job as a commis chef he worked in the […]
