Marcello, Beaulieu-sur-Mer

July 4, 2017

On June 15, 2017, we joined Françoise and Philippe at Marcello, founded last year in the row of restaurants by the port de plaisance in Beaulieu-sur-Mer. It was a warm evening and we sat outside.

We started with glasses of prosecco. There were little quiche-like hors d’œuvres.

A basket of good looking fresh porcini was presented to us.

Restaurants have access to better porcini than I can find in the markets. There were also two large black truffles. 

We ordered a bottle of 2010 Ariola Rosso Lunico.

This Cabernet Sauvignon/Merlot blend from the Parma region was good.

Our first course was a
Focaccia Imperiale.

Françoise serves Linda her first slice.

There were two wedge-shaped slices for each of us. This was my first.

Foccacia dough is basically pizza dough that is allowed to rise more so that it is lighter and thicker than for a thin crust pizza. It is baked at a lower temperature. This one was served fresh and hot. It was topped with buffalo mozzarella and a generous helping of porcini chunks. Excellent.

Bread and grissini were put on the table.

Françoise went on to the grilled gambas, or large Mediterranean shrimp.

Philippe had the grilled octopus.

He declared it to be the best dish.

Linda and I had the tagliatelle with porcini.

As Mae West said: “Too much of a good thing can be wonderful.” This meal was a great illustration of why porcini are so highly regarded.

Dessert was an assortment of a sort of panna cotta in a glass. We had cheesecake and strawberry.

This was a perfect meal with friends for a warm evening in early summer.

http://www.marcellofoodvalley.com/marcello-beaulieu-sur-mer/

 

2 Responses to “Marcello, Beaulieu-sur-Mer”

  1. sue girdwood Says:

    The focaccia imperiale dish brought back fond memories of the pizza with buffalo mozzarella, porcini and truffles at Pizzeria Cavour in Todi — sensational!


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