SICILIAN CUISINE MEETS FRENCH HAUTE CUISINE: CHEFS MASSIMO MANTARRO AND JEAN-FRANÇOIS PIÈGE COLLABORATE AT PRINCIPE CERAMI AT SAN DOMENICO PALACE, TAORMINA, A FOUR SEASONS HOTEL ON MAY 9 (Italy)
On May 9, 2024, San Domenico Palace, Taormina, A Four Seasons Hotel will become the stage for a once-in-a-lifetime collaboration. Chef Massimo Mantarro will welcome Chef Jean-François Piège, icon of French haute cuisine, for an unforgettable culinary event at the 1 Michelin star restaurant Principe Cerami.
SICILIAN CUISINE MEETS FRENCH HAUTE CUISINE: CHEFS MASSIMO MANTARRO AND JEAN-FRANÇOIS PIÈGE COLLABORATE AT PRINCIPE CERAMI AT SAN DOMENICO PALACE, TAORMINA, A FOUR SEASONS HOTEL ON MAY 9 (Italy)
On May 9, 2024, San Domenico Palace, Taormina, A Four Seasons Hotel will become the stage for a once-in-a-lifetime collaboration. Chef Massimo Mantarro will welcome Chef Jean-François Piège, icon of French haute cuisine, for an unforgettable culinary event at the 1 Michelin star restaurant Principe Cerami.
International guests and locals will have the one-of-a-kind opportunity to experience Sicilian cuisine along with French cuisine, celebrating flavours and hero courses by both Chefs.
The setting of the restaurant with its views of the Ancient Theatre, Mount Etna and Taormina Bay could not be more perfect.
The menu will be a dance of flavours, with each course as an expression of the essence of Chef Mantarro and Chef Piège’s cuisine. The two chefs have known each other since the days when Mantarro worked in Paris.
Both Chefs will bring local products to the table and represent the culture of their home territories, Sicily and France, in a five-course menu.
From Sicily the menu will feature squid risotto style, black squid ink and basil by Chef Mantarro where the squid is cut into tiny pieces similar to rice grains. The rice cream, basil pesto and lightly spicy squid ink sauce are made separately.
Guests are invited to finish the preparation with the remaining ingredients.
While from Paris, Chef Piège brings his definition of French cuisine and also signature dishes from the Grand Restaurant to Sicily. The cuisine is created by using local, noble, traceable products.
This vision of cuisine is through the creation of his famous Mijotés Modernes, a way of maximising the aromas and flavours of the ingredient.
The purpose of transforming an ingredient is to enhance it. Meat or fish is surrounded by a humid environment provided by a vegetal element that is toasted or roasted, like his grilled sweetbread on nut shells on the menu.
Menu
Amuse-Bouche - Chef Massimo Mantarro
Baked in quinoa green asparagus and whipped cream with salted tuna - Chef Jean-François Piège
Squid risotto style, black squid ink and basil - Chef Massimo Mantarro
The finest bass from the day's catch baked gently, concentrated with caper leaves - Chef Jean-François Piège
Grilled on walnut shells, sweetbread, steamed vegetables, elderflower reduction – Chef Jean-François Piège
Alessandro Malfitana, Head Sommelier of Principe Cerami, has created a pairing of French wines on Sicilian courses and Sicilian wines on French dishes.
Chef Mantarro creates extraordinary experiences, both in his kitchen and at Principe Cerami Restaurant, with the desire to invite guests to join a gastronomic journey starting from the Sicilian island to local and international flavours.
“The love for this island where I was born leads me to explore constant opportunities to combine Sicilian excellence with international cuisine. Thanks to years spent abroad perfecting my technique and discovering the excellence of world cuisine I bring continuous evolution to Principe Cerami, which is also expressed through collaborations with the great names of international cuisine," says Chef Mantarro.
French Chef Jean-François Piège helms nine restaurants with complementary gastronomic expressions, including the Grand Restaurant awarded 2 stars in the Michelin Guide since 2016, and has constantly built a unique culinary identity throughout his career.
He is also author of more than 14 books and his image is strong across all media - Chef Jean-François Piège continues to shine in France and internationally.
"I've always loved Italy, all their products and ingredients are a real source of inspiration. It's an honour for me to cook at San Domenico Palace, A Four Seasons Hotel, with Chef Massimo Mantarro," says Chef Piège.
The two Chefs bring an extraordinary gastronomic partnership to Principe Cerami, in an international dinner, with an elegant Four Seasons style surrounded by the sea and the history of Taormina.
