Having fallen in love with stoves in Monaco, Aurélien Bulgheroni combines the heritage of several years spent working with renowned chefs in Canada, Australia and Bora Bora. Its international creativity blends perfectly with local products.
DHDI: What did you change on the La Toubana Hotel and SPA menu?
AB: First of all, I changed the dynamic of the kitchen, I tried to organize the rhythm and then I modified the menu to better match the expectations of the customers. We use some international products but we will especially adapt to local products, which are seasonal for vegetables in particular.
What are the best sellers to try at La Toubana?
On the menu, we have some local specialties such as grilled lobster, chatrou but I advise you to try our flagship dishes: tuna ceviche with a candied lemon vinaigrette which makes all the difference because in the mouth it is sweet, not acidic and allows you to enjoy the freshness of tuna while making the dish a bit spicy. It is served with salad and sweet potato gratin. After we have the sea bream that we get directly from the fisherman in the morning, we pre-cook it in a pan and poach it in coconut milk slightly flavored with lemongrass. The flesh is tender, never dry. Add a few small roasted plantains and rice chips on top. For dessert, coconut flan is a classic and as a novelty we have chocolate in all its states: white, dark, milk, with several textures, cookies, ganache, ganache, ice cream and chocolate chips.
Is there a brunch on Sundays?
Yes of course, a brunch in the form of a cold buffet: all kinds of fish gravelax, ceviche, a lot of different salads with seasonal products, giraumon, cabbage, sweet potatoes etc., meat tataki, beef carpaccio. In addition, we have a barbecue station, customers order directly from the cooks what they want to cook, it can be shrimp kebabs, Cajun sirloin, beef steak, melon chicken, sea bream marinated in candied lemon, with lots of small fillings and small sauces, and behind that a buffet of traditional desserts is offered without forgetting the unmistakable banana flambé.
Your next mission?
I would like to modernize the snack menu at the beach restaurant. I already have crazy ideas: like a poke salad made from tortilla chips mixed with tuna sashimi, Asian-style dressing, avocados...
And, in my wildest dreams, I would like to start tapas from 15:00 to 19:00 but in a more elaborate style than traditional tapas. And, three nights a week, open the beach restaurant with a very elegant trattoria spirit.
Aurélien Bulgheroni is revolutionizing the menus of La Toubana Hotel & Spa *****
The Big Blue - Toubana La Plage - The Sea Bar
Reservations by phone at +590 (0) 5 90 88 25 57
or by email info@toubana.com
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Aurélien Bulgheroni is revolutionizing the menus of the Toubana Hotel & Spa *****
Having fallen in love with stoves in Monaco, Aurélien Bulgheroni combines the heritage of several years spent working with renowned chefs in Canada, Australia and Bora Bora. Its international creativity blends perfectly with local products.