Followed Magazine

Monte Carlo is the symbol of the Principality’s elite and the opulent cuisine offered in the restaurants is no exception. In the beautiful article Cuisiner comme un chef, which appeared in Followed Magazine, our chef Antonio Salvatore explains the challenge he faces every day: to seduce the regular clientele of Rampoldi with dishes with a “wow” effect on the palate as well as on the eye. The chef’s work is restless, and so, chatting with the journalist during the interview, Antonio prepared a sublime crab tartare with guacamole and gazpacho and Spaghetti al dente seasoned Mediterranean style. Read the article to discover the secrets of these master delicacies that you can replicate at home on your special occasions.