Martino Ruggieri is still a young chef (36 years old) very well educated (eight years with Yannick Alléno, of whom he was the right arm at Ledoyen).
He has kept a slight Italian accent from his native Puglia.
Last fall, he left the 3-star hotel on the Champs-Élysées to open, elsewhere in the 8th arrondissement, Maison Ruggieri.
To discover
Our selection of ten nugget champagnes at less than 40 euros
Recipes, tips, chef's secrets... Download the Le Figaro Cuisine app
In March, the first star fell, deservedly.
The chef's style is, of course, steeped in the lessons of a former boss with whom he has remained close.
There are worse as a reference, especially when you have your own vision of gastronomy.
We therefore find in the proposals of Maison Ruggieri - which is launching with an ambitious menu with an intrepid profusion - several "Allenesque" markers such as the use of extractions in sauces, giant spinach or even meringue without egg whites. eggs (replaced with chickpea water).
Read alsoThe 35 favorite tables of Le Figaro throughout France
But above all, we discover his approach to gluttony, through his very own dishes.
The day of this lunch in…
This article is for subscribers only.
You have 69% left to discover.
Want to read more?
Unlock all items immediately.
TEST FOR €0.99
Already subscribed?
Login