Menù
Plat du jour

Menù Fioraio
Starters
“Oberto” beef carpaccio with fennel and pink grapefruit salad
Catalan-style octopus salad with green beans and dill and soy mayonnaise
Vegetable quiche with bites of chevre and small mixed salad
First Courses
Warm zucchini soup with crunchy zucchini flowers and buffalo cheese morsel
“Riserva San Massimo” rice with porcini mushrooms and Castelmagno crumbs
Spaghettone “Benedetto Cavalieri” with monkfish ragout, mussels and fennel and candied cherry tomatoes
Quadrucci with raw ham with pumpkin cream, toasted hazelnuts and fried sage
Second Courses
Fioraio swordfish rolls
Fioraio mixed fried fish
Atlantic cod steak in a Mediterranean crust with tomato stew, parsley and aubergines
Black Angus intercoast with potato and bacon millefeuille and sautéed mushrooms
Roasted saddle of rabbit with Ligurian sauce and sautéed chard topinambur chips
Desserts
Creme Bruleè with figs
Fioraio Mont Blanc
Apple puff pastry, custard and cinnamon
“Landeau chocolate” cake with fior di latte ice cream and black cherries


“Cooking is a love story. You have to fall in love with the products and then with people who cook them.”
Alain Ducasse