We go to Maestro every few months, and last night found it to be better than ever. Emanuele Fissore is still in Italy, so we missed his smiling welcome - everything else was sensational however.
Chef Fabio very kindly sent us some little extras including an eggshell filled with an exquisite crème of fennel and zambuca, with a spoonful of diced scallop on the side, and later, a slice of terrine of foie gras rolled in crushed pistachios! Vincent Feraud rustled up a delectable sauterne for the terrine and found perfect accompaniments for our other dishes.
New Zealand Langoustine with a red pepper and orange confit,
thin spaghetti with fresh water crawfish, baby artichokes, young red chiles, garlic and parsley about three good mouthfuls, and a perfect combination of tastes -
a gorgeous rabbit confit,
wild sturgeon wrapped in pancetta with porcini and a red wine jus this dish was so good that it brought tears to the eyes
and a perfectly cooked duck breast..
Space for dessert or cheese was out of the question.
The food and the wine (Sauvignon Blanc from Veneto, some Alsace, Merlot from Friuli and a spot of Chateauneuf du Pape for the duck) were exceptional not a single disappointment, and many revelations but additionally, I dont think we ever eat in a more friendly restaurant. In our experience, Vincent, Fabio and Emanuele (when he is there) make us feel that we are dining in our own private club. The service is just right, the pacing of the courses perfect and the pride in the cooking palpable.
The only down-side is that Maestro has spoilt us for almost all other restaurants.
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