Tavolo Restaurant

Signature dish of the Tavolo Restaurant: Shrimp and zucchini risotto

Recipe (serves four) Ingredients 320g of Carnaroli or Arborio rice 1 white onion 320 g cooked peeled prawns (reserve the heads for decoration) 200g green zucchini (brunoise) and a small onion 2 tablespoons of white table wine 1l of shrimp bisque (with cognac) or shellfish juice 20 g of unsalted butter and freshly grated Parmesan…

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Organic egg with truffle, cassava and maracuja juice

A signature dish of Blue Bay by Chef Marcel Ravin. Recipe (serves four) Ingredients 4 free-range farm eggs 1 black truffle The manioc 400g manioc root milk 3 drops white truffle oil  2 tbsp whipped cream  coarse salt The passion fruit emulsion 200g maracujas (passion fruit)  25g sugar 40g shallops 3cl Xeres vinegar 6cl white…

Tavolo restaurant’s gastronomical magic at the footsteps of the Princess Grace Rose Garden

Chef Vincent Heurtebise is an ex-boxer turned into a well-respected conductor of the gastronomical symphony at the Columbus Hotel’s Tavolo restaurant. This exceptional restaurant offers Mediterranean cuisine at its very best while also taking care of the individual dietary requirements. At the heart of Fontvieille, hidden from the busy touristic spots, one can find the…