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18
May
by Sophie Gayot
I just published my review of Culina Modern Italian restaurant, which recently opened at the Four Seasons at Beverly Hills with an impressive décor. Now listen carefully to what Chef Victor Casanova says during my exclusive interview, and you will learn the secret of his tasty spaghetti that I just enjoyed.
The noise you hear in the background of the video is not a faulty microphone, but what the chef has to endure when he makes pasta twice a day for Culina’s satisfied diners. I also tried many more items on his menu, and particularly appreciated his wheat crust margherita pizza (see photos below).
You can click on each photo to enlarge to see dishes from Culina Modern Italian restaurant menu. All photos by Sophie Gayot.
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- That is how it looks before going into the machine
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- A $20,000 pasta machine to make impeccably fresh pasta
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- Sophie Gayot helping
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- Some parmesan being added for great taste
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- Spaghetti Alla Chitarra with San Marzano tomato sauce, peperoncino & basil
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- Olives to start
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- Gamberoni Mexican Gulf shrimp with lemon & basil tomato oil
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- Aragosta lobster with pink peppercorns, grapefruit & chive oil
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- Tonno ahi tuna with ginger oil, coriander seed & lemon salt
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- Ricciola yellowtail with star anise oil & orange sea salt
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- Salmone loch duart salmon with caper salt & blood orange
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- Ricci Di Mare sea urchin with lemon & extra virgin olive oil
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- Oils at the crudo bar
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- Fiori di Zucca squash blossoms, rocotta & tomato-mint condimento
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- Suppli’ Al Telefono saffron risotto croquettes, mozzarella di bufala & tomato sugo
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- Margherita pizza with buffalo mozzarella, basil & tomato sauce on a wheat crust
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- Ravioli with fresh corn, marscapone, goat cheese, fresh thyme & parmesan reggiano
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- Branzino with tomatoes, capers & lemon
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- Abbacchio Allo Scottadito lamb chops with Sardinian fregola, pimenton & mint pesto
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- Nuvola Di Riso rice cloud with fresh berries
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- Tiramisu with coco snow
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[...] Culina Kick off the world cup season with a handmade margherita pizza and an artisan, Milanese beer pairing for $15 in the Culina Lounge while viewing the games on 3-D screens. [...]
Pingback by GAYOT’s Blog Football Fever — June 11, 2010 @ 5:27 pm
[...] for outdoor dining, including my interviews with chefs Rory Hermann of Bouchon Beverly Hills and Victor Casanova of Culina Modern Italian. If you haven’t made it out to the remodeled Gladstone’s yet, you can [...]
Pingback by GAYOT’s Blog Summer Ending, but not Al Fresco Dining Season — August 18, 2010 @ 4:53 pm