In 2015 Marc Lanteri brought his over ten years’ experience to the restaurant “Al Castello” in Grinzane Cavour. In the dwelling that belonged to the Count Camillo Benso di Cavour, a place where history is breathed and which represents an architectural and cultural element of absolute excellence, so much so that Unesco has included in the list of world heritage sites, Lanteri proposes the fruit of a lived professionalism, matured over time. Marc Lanteri was born in Tenda. His cuisine is a continuous fusion of territories, styles, traditions and it is enriched by the chef’s broad cultural baggage. He studied at the Menton School of Hotel Management, where he began an intense training course alongside some of the greatest interpreters of contemporary cuisine, such as Alain Ducasse, Christian Morisset, Michel Rostang, Enzo Santin, Annie Feolde and Paolo Teverini, who had a deep influence on him and his style. From each of them Marc learnt with humility and determination the art of great cuisine and had the opportunity to live unique experiences, which determined his imprint and his style. In 1998 he finally returned in Italy, as executive chef of the restaurant “Delle Antiche Contrade” in Cuneo. Here in 2004 he received the Michelin star award. In December 2008 he started the adventure at the “Baluardo” in Mondovì.
First of all: attention to the choice of raw materials.
The chef searches for the quality of his raw materials, including the cultural uniqueness and, above all, the territoriality of the products he uses in his cuisine, so that their impact on the environment is as low as possible, but above all so that everything can arrive in table with the fragrance and freshness of a freshly picked fruit in full ripeness and in its natural seasonality.
Piedmontese and Provençal, from the hills to the mountains and from the sea to the countryside, the chef Marc Lanteri’s “border kitchen” takes its inspiration from its origins and a childhood spent in the small town of Tenda, just over the border with France, where he was born and raised acquiring his first imprint. The creative talent of the chef comes from the intuition and instinct of the moment. What he learned is reinterpreted starting originally from tradition and using raw materials from the territory, in full respect of its seasons. His style is unique and unmistakable, capable of exciting reinterpretations of typicality, characterised by his very personal and whimsical innovations. The balance of his recipes is a surprising result that evokes the emotion of a taste linked to the memory of the past, made unique and modern by the hand of the chef, typical and memorable dishes such as veal with tuna sauce, knife-cut, tradition of egg pasta, up to the exciting dishes made with Alba white truffle.
Al Castello – Via Castello, 5 – 12060 Grinzane Cavour (Cn) Tel. +39.0173.262172 – www.castellodigrinzane.it