COTE D'AZUR RESTAURANT

SAVEURS & COULEURS

Tuesday, July 3, 2012

MOULARD SLOW COOKED CONFIT DE CANARD

FRENCH TARBAIS WHITE BEANS,LARDONS,MUSHROOMS,THYME, PARSLEY

Posted by Claudio Scaduto at 8:58 AM No comments:

Email This BlogThis!Share to X Share to Facebook Share to Pinterest

Cassolette D'Escargots

Garlic, Shallots, Basil & Parsley Butter

Posted by Claudio Scaduto at 8:57 AM No comments:

Email This BlogThis!Share to X Share to Facebook Share to Pinterest

Black Chilean Sea Bass

CELERY ROOTS, TRUMPET ROYALE, PEAS, LARDONS, TRUFFLE ESSENCE

Posted by Claudio Scaduto at 8:56 AM No comments:

Email This BlogThis!Share to X Share to Facebook Share to Pinterest

Newer Posts Older Posts Home

Subscribe to: Posts (Atom)

CALL FOR RESERVATION

239 597 8867

WWW.COTEDAZURRESTAURANT.COM

http://www.cotedazurrestaurant.com

Blog Archive

► 2013 (2)
- ► January (2)

▼ 2012 (13)
- ▼ July (3)
- ► March (5)
- ► February (1)
- ► January (4)

► 2011 (15)
- ► December (8)
- ► November (7)

About Me

Claudio Scaduto: NAPLES, FLORIDA, United States; After graduating from L'ecole Hoteliere in his native town of Nice, Chef Claudio Scaduto honed his craft in various restaurants in the French Riviera before opening his own establishment " Le Vesuvio" in Monte Carlo... In 1980 Chef Claudio moved to New York city where he opened several restaurants getting rave reviews from New York Times-Bon Appetit-Gourmet Magazine and Zagat and was called one of the most innovative and influential chef in the U.S. Chef Claudio made many appearances on television as well.

View my complete profile

Followers

Search This Blog

Awesome Inc. theme. Powered by Blogger.