With his enviable résumé in spite of being under thirty (Willer, Chabran, Lameloise, two years in Roanne at Michel Troisgros’s restaurant as second chef), Boris Campanella came back to his native land in Chambery, where success was immediate. He proposes actual high level dishes, such as this sea bass, perfectly done, wrapped in spinach leaves, stuffed with truffle and presented with a light potato purée.
