To celebrate the very first anniversary of Hotel Eden's reopening, H^otel Plaza Athénée has invited executive chef Fabio Ciervo to its iconic restaurant Le Relais Plaza from March 19 to March 23, 2020. Fabio Ciervo from Hotel Eden, Rome, will cook alongside executive chef Philippe Marc at Le Relais Plaza, adding an Italian flair to the restaurant's menu.
Ciervo will offer you a number of dishes for supper and dinner, inspired by his creations at Il Giardino Ristorante & Bar in Rome. Recption menus includes Tuna Tartare with Guacamole and Chive Oil, or Courgette Flowers full of Ricotta and Taleggio, Black Olives and Cherry Tomatoes to start. Accompanied by a Veal Tenderloin with Lemon and Capers, Spaghetti with Clams, Garlic and Parsley, or Burrata with Artichoke and Extra-virgin olive oil. Finally, the Tiramisù, Baileys and occasional Ice-cream is the perfect way to end the meal on a sweet note.
Italian week at Le Relais Plaza :
For reservations, please call +33 (0)1 53 67 64 00
Le Relais Plaza's Italian Menu costs 54EUR (for 2 courses, drinks not included) or 64EUR (for 3 courses, drinks not included), served at lunch and dinner.
`A la carte options include two starters, two dishes and 2 signature desserts by chef Fabio Ciervo.
Lunch can be obtained from 12.00pm to two.45pm and dinner from 7.00pm to 11.30pm.
Intimate table available on demand. Possibility to partially privatise the restaurant, for up to 40 people.
About chef Fabio Ciervo's cuisine
The “food technologist”, as he likes to describe himself, has based his cooking philosophy around five key pillars:
– Well-being, because of new recipes designed to fit contemporary lifestyles and also to satisfy nutritional needs in a healthy way.
– Ingredients, through a careful selection of seasonal products from organic agriculture, thus allowing the characteristics of the ingredients to best express their natural properties.
– Taste, with the mix of flavours which, when perfectly balanced, enhance the food's texture and guarantee its delicious taste.
– Innovation, through the continuous study of the latest scientific methodologies, approved by researchers and nutritionists, to enhance the nutritional system.
– Art, aesthetics, creativity and design are sought after by the chef. Each of his creations reveals its own character because of a clever combination of symmetrically-arranged ingredients and geometrical presentation from the dish.
About chef Fabio Ciervo
1979: Fabio Ciervo was born in Sant’ Agata de’ Goti, a small village in the heart of the Benevento province, nicknamed the “pearl of Sannio” for that great thing about its historical centre. He grew up cultivating two passions: cooking and sport. Two seemingly different activities, which however share the of discipline and the spirit of sacrifice. This resulted in his curiosity about creating a nutritional system attentive to the physiological needs from the body, backed by scientific research.
At age 14, Fabio signed up for Benevento’s hospitality school, where he began his career like a chef.
1998: Fabio graduated and chose to pursue his training abroad. Working in london, he worked like a commis chef with Adriano Cavagnini in the Italian restaurant from the Grosvenor House Hotel, and collaborated with Nico Ladenis. He also occasionally attended the workshops of the French gastronomy school, 'Ecole Len^otre.
2003: Fabio returned to Italy as executive deputy chef, at the demand of Adriano Cavagnini who wanted to use him once more, but this time in your kitchen of Hotel Eden in Rome.
However, once the opportunity presented itself to work like a sous chef alongside Michel Roux (three Michelin stars since 1985) in the Waterside Inn, Fabio returned to England. He learned to balance the four fundamental flavours (sweet, salty, bitter and acidic) and in particular, mastered the difficult balance between acidity and wonder which is fundamental to the success of a dish
2010 was the entire year of Ciervo's go back to Italy: Hotel Eden asked him to lead the hotel’s gastronomic offer as executive chef and also to manage a team of 30 people. After 2012, at the early age of 32, the chef obtained his first Michelin star, an international recognition that confirms the positive evolution of his work and the quality of his experience.
In November 2020, Hotel Eden closes for renovation work, Fabio Ciervo personally designs the kitchen. Measuring 200 m2, it is one of the most beautiful on the planet using its incredible views over Rome and uses state-of-the-art technology and scientific instruments for example ultrasonic cooking.
In November 2020, only seven months after Hotel Eden's reopening, the fine dining restaurant La Terrazza regained one Michelin star.
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