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.
That is how it looks before going into the machine
A $20,000 pasta machine to make impeccably fresh pasta
Sophie Gayot helping
Some parmesan being added for great taste
Spaghetti Alla Chitarra with San Marzano tomato sauce, peperoncino & basil
Olives to start
Gamberoni Mexican Gulf shrimp with lemon & basil tomato oil
Aragosta lobster with pink peppercorns, grapefruit & chive oil
Tonno ahi tuna with ginger oil, coriander seed & lemon salt
Ricciola yellowtail with star anise oil & orange sea salt
Salmone loch duart salmon with caper salt & blood orange
Ricci Di Mare sea urchin with lemon & extra virgin olive oil
Oils at the crudo bar
Fiori di Zucca squash blossoms, rocotta & tomato-mint condimento
Suppli’ Al Telefono saffron risotto croquettes, mozzarella di bufala & tomato sugo
Margherita pizza with buffalo mozzarella, basil & tomato sauce on a wheat crust
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