Recently, Sofitel welcomed Chef Jean-François Nulli to join the culinary team at Privé, who has 15 years of experience working in multiple Michelin stared restaurants in France and Monaco. His summer menu includes everything from beef Rossini to tiger prawns served with cured ham, sautéed Chanterelles, and topped with walnut milk foam. The flavors might be a bit intense, but the dish is executed in a manner that balances the taste of every ingredient very well.
Personally, I tend to prefer appreciating nuances rather than intensity. Therefore, my favorite item on the summer menu is the sea bass carpaccio with citrus dressing, chili and orange sorbet. It is perfect to be enjoyed during this season. Finally, the meal concluded with olive oil ice cream and piña colada surprise, a dark chocolate shell stuffed with caramelized pineapple, its sorbet, coconut cream, and warm chocolate sauce. It is hard not to be seduced by such a combination.
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