On May 9, 2024, the San Domenico Palace in Taormina, known as A Four Seasons Hotel, will host a unique collaboration. Chef Massimo Mantarro will greet Chef Jean-François Piège, a renowned figure in French haute cuisine, for an extraordinary culinary event at the Principe Cerami restaurant, which boasts one Michelin star.
Guests from around the world and locals alike will get a special chance to taste both Sicilian and French cuisine. They’ll enjoy the distinct flavors and standout dishes crafted by both chefs, all while taking in the breathtaking views of the Ancient Theatre, Mount Etna, and Taormina Bay from the restaurant.
The menu will be a delightful mix of flavors, showcasing the essence of Chef Mantarro and Chef Piège’s cooking styles. These two chefs have been acquainted since Mantarro’s time working in Paris. Both chefs will highlight local ingredients to represent the culinary heritage of their respective regions, Sicily and France, through a five-course menu.
From Sicily, guests can expect dishes like squid risotto-style prepared by Chef Mantarro, featuring squid finely chopped to resemble rice grains, served with black squid ink and basil. The components such as rice cream, basil pesto, and a lightly spicy squid ink sauce will be prepared separately, allowing guests to finish the dish with the remaining ingredients.
From Paris, Chef Piège will bring his interpretation of French cuisine, including signature dishes from the Grand Restaurant. His approach emphasizes the use of local, high-quality ingredients. One of his renowned techniques, Mijotés Modernes, focuses on maximizing the flavors and aromas of each ingredient. For example, he might serve grilled sweetbread on nut shells, creating a moist environment around the meat or fish, enhancing its flavor.
The menu features:
- Amuse-Bouche by Chef Massimo Mantarro
- Baked green asparagus in quinoa with whipped cream and salted tuna by Chef Jean-François Piège
- Squid risotto style with black squid ink and basil by Chef Massimo Mantarro
- Gently baked finest bass from the day’s catch concentrated with caper leaves by Chef Jean-François Piège
- Grilled sweetbread on walnut shells with steamed vegetables and elderflower reduction by Chef Jean-François Piège
- Mon Blanc à Manger by Chef Jean-François Piège
- Small pastries by Pastry Chef Vincenzo Abagnale
Alessandro Malfitana, the Head Sommelier of Principe Cerami, has curated a selection of French wines for Sicilian courses and Sicilian wines for French dishes.
Chef Mantarro aims to create extraordinary culinary experiences, both in his kitchen and at the Principe Cerami Restaurant, inviting guests on a gastronomic journey from the Sicilian island to international flavors. The collaboration between the two chefs brings an exceptional gastronomic experience to Principe Cerami, offering an elegant Four Seasons-style dining surrounded by the sea and the rich history of Taormina.
Reservation is required at EUR 185 per person, excluding wines. Contact [email protected] or +39 0942 613310 to reserve your spot.
