Francesco Marchese, born in 1990, from Veneto, is resourceful, determined and smiling. His approach to cooking began at the hotel-management school he attended in his home region and he immediately started working in small local businesses.
It is not long before Francesco begins to feel that he is working in an environment that is too small for him to grow and hone his cooking skills. So he begins an experiential journey that touches many different realities that allow him to develop an extremely high level of training. The Vecchia Malcesine restaurant on Lake Garda and the historic Hotel Laurin in Bolzano give Francesco the necessary motivation to leave Italy and engage with French cuisine. He arrives in Vonnas, at Georges Blanc’s restaurant, whose menu focuses on classic Lyonnais cuisine. After a year, from the small Village Blanc, he moves to Haute Savoie at Marc Veyrat’s La Maison des Bois. Francesco describes this job as the one he identifies with most. It was here that he developed his technical skills, but he also learned something new: an approach to customers based on entertainment and sensitivity, two key aspects in a restaurant that delivers a unique dining experience.
Two and a half years have passed and Francesco starts straining at the leash again “…I missed the adrenalin rush that only an à la carte menu can give you,” says the chef. “Thanks to everything I have experienced in this long journey, I understood that my path had to continue towards haute cuisine, amidst the best chefs in the world. I decided to give it a try with Chef Alleno…. It has not been easy to join his brigade, but I took on another challenge and in the end I succeeded.”
The three-starred cuisine of Le Pavillon Ledoyen was just what Francesco needed to consolidate his skills and, after two years, he had the great satisfaction of coming back to Italy to the Réva Resort (Monforte d’Alba -CN-) whose restaurant, the FRE restaurant, is the first Italian restaurant of the Alleno group.
The FRE, 1 Michelin star since 2020, offers a unique menu in which tradition and modernity are combined thanks to the superb knowledge of the highest quality raw materials, and the masterful use of sauces and extractions that enhance the flavours of each single ingredient. A little corner of France in a breathtaking setting featuring an amphitheatre of vineyards.
Ristorante Fre, Rèva Resort – Monforte d’Alba
* Michelin Star
No variations can be made in case of food allergies, intolerances and special dietary regimes.
The Alba White Truffle slice is not included in the fee as it usually follows the daily quotation of the Truffle Exchange.
