Occitania

Pyrénées-Orientales

France

Saint-Cyprien

<p>I come from a family of chefs. My grandfather and father were professional chefs but I first learned to cook with my Nonna. Growing up in Aci Castello, Sicily, her kitchen was never just a room but the heart of our family. I've been a professional chef for 30 years and a private chef for 12 years - in UK and Sicily where I returned to live for a year in 2022. My favourite dish is melanzane alla Parmigiana - something that seems so simple and humble yet shows the true greatness of Italian food made with the best ingredients. I live now on the Cote Roussillon where the local produce is also amazing and I source many fresh ingredients here.</p>

Paper-thin slices of lightly-cured, sushi-grade tuna, drizzled with extra virgin olive oil and lemon juice

Carpaccio di tonno - Tuna Carpaccio

Finely hand-chopped raw beef fillet, with extra virgin olive oil, lemon juice, salt, and black pepper

Tartare di manzo  - Beef Tartare

Chargrilled peaches and heritage tomatoes with torn burrata, fresh basil and aged balsamic (V)

Insalata di Pesche Grigliate e Pomodori -  Chargrilled peach and tomato salad

Refreshing, tender braised octopus tossed olive oil, lemon juice, garlic &amp; parsley with potatoes, celery &amp; olives

Refreshing, tender braised octopus tossed olive oil, lemon juice, garlic & parsley with potatoes, celery & olives

Insalata di polpo - Octopus Salad

Hake fillet with a herb crust, red pepper velouté, crispy zucchini, sultanas and capers

Nasello alla siciliana -  Sicilian Hake

Pan-fried seabass fillet with fennel velouté

Branzino con veloutata di finocchi -  Pan-fried seabass

Onglet steak (hanger steak) seared, sliced, and served on a bed of rocket finished with Parmigiano-Reggiano shavings, a drizzle of aged balsamic vinegar, and extra virgin olive oil

Tagliata di onglet -  Hanger Steak

Pan-seared duck breast cooked medium-rare, sliced and served with pea purée, pickled apple and farro salad

Petto d'anatra estivo - Pan-fried duck breast

Rum baba served with strawberries and Chantilly cream

Babà al rum - Rhum Baba

Sicilian burnt lemon tart with Swiss meringue

Crostata di limone bruciato - Sicilian burnt lemon tart

Chestnut and chocolate mousse with mandarin jelly and hazelnuts

Mousse di castagne e cioccolato -  Chestnut and chocolate mousse

Roussillon peaches poached in prosecco and aromatics chilled and served with its own syrup and creamy mascarpone

Pesche con prosecco - Peaches in Prosecco

A Mediterranean-inspired menu of vibrant, seasonal dishes — choose one dish per course for the group.

Mediterraneo

Spinach and ricotta dumplings, San Marzano tomato sauce and aged Parmesan

Gnudi - spinach and ricotta dumplings

Florentine cut T-bone steak of extraordinary depth and flavour, seared to a deep char and served gloriously rare. Dressed simply with a squeeze of lemon and a drizzle of the finest olive oil

Bistecca alla Fiorentina - Florentine T-Bone Steak

Golden, crunchy roast potatoes perfumed with rosemary and garlic. Finished with flaky sea salt

Patate al Rosmarino - Roasted potatoes

Vibrant red and yellow peppers slow-cooked with tomato, garlic and white wine

Peperonata - Roasted peppers

Sponge cake soaked in liqueur, ricotta and chocolate and/or candied fruit

Zucotto Fiorentino - Filled Florentine Sponge

Journey through the sun-drenched flavours of Florence

Florentine Feast

Exceptional ingredients. An artisan chef. Italian style

Chef Umberto Caltabiano's menus

Mediterraneo

Florentine Feast