The new Visionnaire Bistrot, a project of love and discernment on Italian gastronomic culture
The menu focuses on the finest local ingredients, through intriguing experimentation with novel flavors and combinations.
The cuisine of Filippo Gozzoli
In tune with the chef de cuisine Luca La Peccerella, the Visionnaire Bistrot menu is a narrative extending from the selection of ingredients to the specific dish, as in a true work of art. Gozzoli’s compositions are the result of in-depth study of colors, the enticing interplay of different forms, triggering love stories between foods and flavors.
The Finest Local Ingredients
Cuisine goes back to the roots
From the selection of the prevalently plant-based lunch menu, without overlooking the signature creations – steak tartare, the tubetto in fish broth, and the club sandwich with beetroot – the day continues with aperitif specialties and then dinner, with an accent on raw fish accompanied by exclusive champagnes, including a selection by Perrier-Jouët.
We wanted to create a place and a moment for an experience of harmony between the finest local ingredients and intriguing experimentation with exceptional flavors and their combinations.