Signature dish of the Tavolo Restaurant: Shrimp and zucchini risotto

Zsolt Szemerszky February 26, 2022

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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Categories: Gastronomy

Tags: Chef Vincent Heurtebise, Columbus Hotel, foodporn, gastronomy, recipe, risotto, Shrimp, Tavolo restaurant, zucchini

The secret recipe of the Monégasque Barbagiuan

Barbagiuan is a pastry considered a national specialty of the Principality of Monaco, produced from rice, cheese, leek, and pumpkin or spinach. Most local appetisers…

Zsolt Szemerszky December 14, 2021

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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…

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Zsolt Szemerszky February 1, 2021

Did you know that the Monégasque Christmas is celebrated with a special family tradition?

Christmas Eve was the occasion when all the members of a family would gather at their parents’ home to perform as a preliminary to the…

Zsolt Szemerszky November 11, 2022

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Vincent Heubertise, head chef of Tavolo Restaurant

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…

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Zsolt Szemerszky February 21, 2022

Patrice Frank, the sommelier with invaluable knowledge of fine wines

Patrice Frank is the Chef Sommelier of the Hôtel de Paris Monte-Carlo and his main task is to guide and bring excellence to the clients of the SBM group when it comes to selecting a bottle of fine wine. Were you always fascinated by wines? “Yes, I was always fascinated by wine. It is a…

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Zsolt Szemerszky May 19, 2022

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