Fani

1720

A meal at Fani is a journey that awakens all our senses. From the surprisingly transparent soup to the original surprises like this aubergine cooked for 12 hours, and how can we fail to mention the 25 shades of green that elegantly accompany the wagyu and brilliantly sing of summer. Nor can we overlook the fabulous croque-monsieur with a generous tartar of langoustines in cod mayonnaise and topped off with oscietracaviar, which can be enjoyed with your fingers. While the tagliatelle with double butter and white truffle is still a must, the pigeon burger, an incredible dish of crazy audacity and power, remains memorable. As for the desserts, they have also left their mark with the candyfloss, its olive and orange ice cream - quite simply extraordinary - or pistachio and truffle, an unprecedented mixture that excites the taste buds. The warmth of the welcome and the attention to detail of the front-of-house team under the watchful eye of the discreet Simona Fani and her cheerful maître d' Alexandre Gerard, add to the experience. Roberto Fani once again demonstrates the excellence of his cuisine and fully deserves his title of 'Chef of the Year' 2023.