La Turbie, the glitz of the hostellerie, the grand dishes with luxurious products, all that was another life. But Bruno Cirino is still the supreme chef, the indisputable master for many of today's top chefs, the Gault&Millau d'Or of a few years ago. He has simply returned to his roots - plant-based - to produce the best of the earth, the best of nature, Cirino style. Each season brings its own treasures from the region's organic gardens and vegetable patches, which the chef uses to magnify even further: eggplant compote with tomato water, white morels in their own juice, thorny artichoke heart with Comté emulsion, citrus tart, cranberries with wild strawberries.. Out of both modesty and discretion, Bruno Cirino has placed his Racines-là in a popular spot away from tourism, far from Monte-Carlo and the jet-setter helicopters.
