A brilliant idea inspired by the famous bonbon “Mon Chéri” from Ferrero Rocher. The spheres of cooking chocolate enclose the extra virgin olive oil together with a whole olive of corresponding variety. The principle can be applied to an infinite number of combinations of single variety of olive oils and cooking chocolate. Maurilio Garola is an experienced chef who practices successfully in Langa, either reinterpreting traditional dishes of the Piemonte region, or proposing his own original creations.

The menu at Paolo e Barbara always includes this magnificent creation made with the finest products, both raw and cooked, of the San Remo Gulf. An extraordinary assortment of bite sized fish and shellfish (among them the mythical prawns of San Remo) that on their own make the trip worthwhile. The cuisine of Paolo Masieri is based on the almost exclusive use of local, high quality products that give life to the innovative but strongly anchored recipes of the Liguria region.

Since its creation in 1962, Aimo and Nadia Moroni’s restaurant bases the glory of the institution on the absolute quality and the pursuit of perfection. The recipe of these famous and inimitable spaghetti is very simple: cook the scallion with bay leafs, garlic, thyme and oregano; add the tomatoes and the peppers ; boil the spaghetti, fry them lightly and add the vegetable broth ; let evaporate, baste with oil and flavor with basil. A paradigm of Italian high cuisine!

When Alain Chapel created this dish in 1972, there was a general outcry. Pigeon and lobster in the same plate? What a combination! Nowadays, in spite of being used to all kinds of culinary provocations, the fascination with this exquisite salad remains untouched. An extremely current, elegant, balanced dish, perfectly executed by Philippe Jousse, the Chapel’s follower who took over the reins of the kitchen after the premature decease of the master.