276michelez (276michelez)

Last time I've been here was at least 6/7 years ago and very often I missed the the warm and opulent hospitality this temple of the taste. Don't ask me why I've... Weiterlesen Last time I've been here was at least 6/7 years ago and very often I missed the the warm and opulent hospitality this temple of the taste. Don't ask me why I've stayed so long depriving myself of one of the best Gourmet experiences you can have in Italy. Today on my way back from Padua to Turin I told myself that was definitely time to amend this mistake and I've called to ask if it was possible to stop by for a quick lunch. I had the chance to get a table and I what was supposed to be a quick pit stop has become a breathtaking journey trough the newest and succulent concoctions of Philippe and his wonderful Team. Everything has been just perfect. From the crunchy amuse bouche to the best Italian Ice cream you can even dream! Not even speaking of the opulent cheese carts! Yes. Carts with s! Plural! Thank you Philippe for this renewed emotion. This time no more than 7 weeks before to be back!

Let 's start with the good points. Nice location, in the heart of the trendy district of Torino, nested in the ancient stables of a historic palace. Stylish set... Weiterlesen Let 's start with the good points. Nice location, in the heart of the trendy district of Torino, nested in the ancient stables of a historic palace. Stylish setting with a long and wide stone counter where up to 10 guests can seat and follow the mise en place of the different dishes. No menu, no possibility of selecting the time. The show start at 8,30 and the dinner is then prepared for all the guests at the same time. So fare no major issue if you are not seeking for privacy and you are accepting the obligation of a fixed meal time. We are starting to see this new trend growing around the world. Gaggan in Bangkok is probably the best example. But unfortunately this is the only point that the 2 locations has in common. The critical issue is really starting with the first plate : one raspberry with raspberry vinegar, one mussel over a dried plum, one grape! Yes! This is. And 8 more one bite tapas at least you go home still hungry) where traditional plates from Piemonte are cruelly strangled by curious attempts to be original. Tajarin with porcini mushrooms where the porcini are a mere powder, the tajarin deadly cold and, last but not least, the guests forced to dip them with the hands in few drops of hazelnuts oil. I skip the other preparations for pity. I just recall the dessert. A decent Bunet killed by a extra salted capers emulsion! I 'm a very open minded person and I 've been all around the world to seek for challenging Gourmet experiences from Gaggan in Bkk to Virgilio in Lima, passing by Noma or the Front Room) but ...... When is too much is too much! I hate sterile attempts to shock Customers without any rational behind it and using them as Guinea Pigs. Am I Mad? No. Just fed up with this type of attitude. Where is the good new? The Chef/ Owner, if open to solid criticism, has a huge space for improvements.