Born in 1991, Griffa tells us that since he was a child he knew that his way would be that of cooking, when he, together with his grandmother Rosa and his mother Daniela, baked trays of lasagne and dozens of gnocchi for the whole family.
His years of study in Turin, completed with excellent results, were in fact at a catering institute. Pastry making was his first great love, a passion that taught him the basics of measurement, weight and perfection, techniques that he then decided to apply in his kitchen; therefore, a complete mindset, that of the young Executive Chef of the Hotel Royal e Golf in Courmayeur. Paolo Griffa has brought to the prestigious Royal kitchens not only freshness and novelty, but above all love and respect for the territory in which he is a guest, in this case the Aosta Valley, which he honors in his dishes with various aromatic herbs with a fresh taste as well as a unique appearance. His idea of a menu is in fact very special, the result of many working experiences abroad in some of the best restaurants in the world, such as Combal.Zero (Italy), Chateaubriand (France) and Studio (Denmark).
No variations can be made in the case of allergies, intolerances and special dietary regimes.
The slice of Alba White Truffle on the plate is not included, the fee will follow the daily Truffle Exchange price.