COTE D'AZUR RESTAURANT

SAVEURS & COULEURS

Monday, December 19, 2011

Caviar, Wild Oysters, Truffle Oil and Lemon, Micro Greens, Mandarine Essence

Posted by Claudio Scaduto at 1:32 PM

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.

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