Chef Sinicropi brings a new culinary experience to La Palme d’Or restaurant. Starting with the menu in cube form and based on the principle of Movement. A philosophy founded on living things – in which the ingredient is embraced as being in a state of constant change – and the desire to explore new realms in cuisine.
Depending on the theme and chosen ingredient – lobster, oyster, lamb, farm pigeon, tastes of the sea, vegetables – the chef leads a three-step waltz, interpreting the ingredient’s texture, then its evolution over time, then its surrounding terroir.
