Le Café de la Plage

A classic of transalpine cuisine, chef Jacopo Romagnoli’s vitello tonnato is a veritable gourmet poem. A worthy ambassador of Italian gastronomic traditions, the chef’s recipe respects the codes with a hint of boldness that characterizes him so well. The veal is cooked at a low temperature, cut into thin slices, topped with a divine tuna mousse, enhanced with thin slices of katsuobuchi and dashes of fruit mustard. To be found at Café de la Plage, of course!