{"id":19486,"date":"2025-02-18T07:40:11","date_gmt":"2025-02-18T06:40:11","guid":{"rendered":"https:\/\/amoiel.ch\/non-categorise\/jacopo-romagnolis-lobster\/"},"modified":"2025-02-18T07:40:11","modified_gmt":"2025-02-18T06:40:11","slug":"jacopo-romagnolis-lobster","status":"publish","type":"post","link":"https:\/\/amoiel.ch\/en\/food-dish\/jacopo-romagnolis-lobster\/","title":{"rendered":"Jacopo Romagnoli&#8217;s lobster"},"content":{"rendered":"<div>\n<p class=\"ydp7525f78byiv2846991354msonormal\">With a brigade of cheerful, talented cooks at his side, chef Jacopo Romagnoli seems to be letting go of the gustatory bridles in favor of a cuisine to marvel at and identify with. The creative metronome intensifies, unleashing new ideas and associations. Continuing his entrepreneurial journey alongside front-of-house tandem Tania Valenzuela Su\u00e1rez and Louis Sauzay, the chef &#8211; recently joined by Tom Hutrel from Caf\u00e9 de la Plage &#8211; dares to compose a menu rich in Franco-Italian suggestions.  <\/p>\n<\/div>\n<div>\n<p class=\"ydp7525f78byiv2846991354msonormal\">During a playful tasting session in sharing mode, it&#8217;s hard not to succumb to the lobster served on a magnificent porcelain dish. The lobster is cooked whole between two grates &#8211; specially designed in the Basque country &#8211; which the chef turns regularly over the embers. Still burning, Jacopo Romagnoli brushes the shellfish with a mixture of white wine, oil, garlic and vinegar called &#8220;Agua de Lourdes&#8221;. He prepares thin slices of <i>cecina<\/i> de wagyu (dried rib-eye steak), which he places on each piece of lobster whose flesh is still translucent. To top it all off, the chef changes the sauce according to his inspiration. On our visit, we were treated to a crustacean jus deglazed with white wine and enhanced with a hint of smoked oil, butter, parsley and wild mushrooms. Divine, my epicureans!      <\/p>\n<figure id=\"attachment_14786\" aria-describedby=\"caption-attachment-14786\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-14786 size-large\" src=\"https:\/\/amoiel.ch\/wp-content\/uploads\/2025\/02\/HOMARD-GALLO-1080x1440.jpg\" alt=\"Lobster Gallo\" width=\"1080\" height=\"1440\" srcset=\"https:\/\/amoiel.ch\/wp-content\/uploads\/2025\/02\/HOMARD-GALLO-1080x1440.jpg 1080w, https:\/\/amoiel.ch\/wp-content\/uploads\/2025\/02\/HOMARD-GALLO-375x500.jpg 375w, https:\/\/amoiel.ch\/wp-content\/uploads\/2025\/02\/HOMARD-GALLO-300x400.jpg 300w, https:\/\/amoiel.ch\/wp-content\/uploads\/2025\/02\/HOMARD-GALLO-600x800.jpg 600w, https:\/\/amoiel.ch\/wp-content\/uploads\/2025\/02\/HOMARD-GALLO-900x1200.jpg 900w, https:\/\/amoiel.ch\/wp-content\/uploads\/2025\/02\/HOMARD-GALLO-1200x1600.jpg 1200w, https:\/\/amoiel.ch\/wp-content\/uploads\/2025\/02\/HOMARD-GALLO-1600x2133.jpg 1600w\" sizes=\"auto, (max-width: 1080px) 100vw, 1080px\" \/><figcaption id=\"caption-attachment-14786\" class=\"wp-caption-text\">Gallo lobster \u00a9Edouard Amoiel<\/figcaption><\/figure>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>With each course, chef Jacopo Romagnoli unleashes the gastronomic horses, with a cuisine that takes on&#8230; Gallo. Hang on for a taste of lobster&#8217;s beauty! <\/p>\n","protected":false},"author":4,"featured_media":19489,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"slim_seo":{"title":"Jacopo Romagnoli's lobster | Restaurant | Edouard Amoiel","description":"With each course, chef Jacopo Romagnoli unleashes the gastronomic horses, with a cuisine that takes on... Gallo. Hang on for a taste of lobster's beauty!"},"_slim_seo_primary_term_category":0,"_slim_seo_primary_term_post_tag":0,"_slim_seo_primary_term_restaurants-par-lieux":0,"_slim_seo_primary_term_style-de-restaurant":0,"footnotes":""},"categories":[407],"tags":[],"restaurants-par-lieux":[],"style-de-restaurant":[],"class_list":["post-19486","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-dish"],"acf":[],"_links":{"self":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/19486","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/comments?post=19486"}],"version-history":[{"count":0,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/19486\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media\/19489"}],"wp:attachment":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media?parent=19486"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/categories?post=19486"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/tags?post=19486"},{"taxonomy":"restaurants-par-lieux","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/restaurants-par-lieux?post=19486"},{"taxonomy":"style-de-restaurant","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/style-de-restaurant?post=19486"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}