DON CAMILLO CREATIONS
Complete the Mediterranean spirit at Don Camillo! The new masters of this highly reputed place, the new masters of this highly reputed place, enjoy the creative and free gastronomy. A few steps from the Cours Saleya, the room was beautifully relookée and on the kitchen in four hands - the chef Marc Laville supported by Christophe Louche - souffle a hint of madness: foie gras on a pissaladière way, transparency of saint-stone, virgin sauce, selle lamb, orient zucchini, stuffed zucchini, osso-buco of burbot, juices of fairway, pérugine and polenta in gorgonzola, soup of grapefruit, fondant pigeon and stuffed of gras crustaceans, tartuffo au, tartuffo au. As for desserts, this is a real final bouquet: tartare tartare pineapple "discontinuous variety" and its sherbet, cheese cake to figs, glacé ice cream foam, pear pochée red wine, spaghetti spaghetti in bergamot. Generous and original cuisine served with refinement.
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