Born in Vicenza near Venice, Francesco grew up surrounded by Italian cookery inuences. After training at a prestigious catering school, he quit the kitchen aged 18 for fame and success with his indie-rock band. The bright lights of London beconed! A couple of years later Francesco returned to his real passion. Cooking.
In the intervening years Francesco has sharpened his knives and honed his skills in some of London’s top eateries including Italian inspired Osteria dell’ Arancio in Slone Square before discovering a new passion for French cuisine under acclaimed Head Chef Martin Nisbet at Angelus in Notting Hill.
All the great chefs travel. Francesco, along with his girlfriend Paula (your lodge host), have spent the last couple of years travelling in Asia and Europe, discovering new types of cookery and new flavours in addition to working as a private chef in luxury ski lodges. We’re delighted to present a selection from Francesco’s Winter 15 menu.
Champagne & Canapes
Mini bruschetta marinara
Cured salmon, dijon mustard, fresh dill
Beetroot carpaccio, goats cheese, roasted hazelnuts
Gratin seared scallop, bacon, mushroom
Homemade raviolone ricotta, spinach, butter, sage
Crispy duck breast, stir fried vegetables, cherry porto sauce
Pan fried stone bass, white wine risotto, spring onion
Rump of lamb, cauliower puree, spinach, grilled polenta
Panacotta, fresh raspberry compote
Hot chocolate fondant
During your stay at White Valley Lodge Francesco will also produce a number of his own carefully developed speciality dishes for breakfast and afternoon tea.
Francesco is also able to cater for your specific dietary requirements or intollerances. Just let us know what you need.
To find out more about White Valley Lodge winter ski holidays in Morzine, enquire now.