The cuisine Culture, research & balance
We named our restaurant Argaj for a specific reason.
The goal of my work, here behind the scenes in the kitchen, is to ensure you leave the table feeling content and satisfied.
To ensure you eat well: by serving dishes that suit your palate and perhaps surprising you a little every now and then.
But in my view of cuisine, this is not enough.
Indeed, for me, eating well also means feeling good afterward.
It does not mean eating little, but neither does it mean overindulging. It does not mean eating bland food, but nor should every course be weighed down by excessive butter and sauces.
It is a matter of balance.
I would like you to leave the table full, perhaps with your belt slightly loosened, but clear-headed and light, not struggling with post-meal drowsiness. The final sensation when you leave Argaj should not be the exhaustion of someone who has eaten too heavily.
And then there is the matter of culture.
“The cuisine of a society is the language in which it unconsciously translates its structure”
These are the words of anthropologist Claude Lévi-Strauss, and I cannot help but agree with him. If you want to truly get to know a region, you must taste a piece of it.
And indeed, for me, eating well is also a matter of discovery and culture.
If you are here in the Langhe on holiday, I am sure you are interested in getting to know and exploring this region in depth.
Its traditions, customs, and history: a journey that very often cannot be separated from the local cuisine. Because here, cuisine is inextricably linked to the land and its products: hazelnuts, woodlands, and, of course, vineyards.
Landscapes and crops that you will certainly find in my dishes. Dishes that, at the same time, I hope will remind you that the world is vast, and that its flavors extend far beyond the borders of these hills.
My menu
A journey in constant evolution
