14.6.12
The Crepe Suzette – is best prepared flambé by your table and Tony Venturini wont mind me saying that he has years of concentrated experience of doing just that!
Since his earliest training in Sion in Switzerland in 1956 he has worked in Venice , London’s Savoy Hotel, The Grand Hotel, Hotel Excelsior and La Loggia on Piazzale Michelangelo in Florence and whilst cruising between Atlanta and Miami. Whilst at the Savoy he flambéed for the stars of the day, which included Richard Burton and Elizabeth Taylor.
Tony claims he has tried to retire twice but keeps being lured back into the business for the simple reason that he enjoys being the life and soul of the restaurant – and what better way to do that than through a classic table-side performance?
Putting the finishing touches to the crepe suzette
One of the greatest miracles of last night’s Crepe Suzette was where we found room for it after eating all the marvellous food Tony had already prepared for us in a flambé pan!
Making the spaghetti sauce
We also ate his special spaghetti, cooked to perfection with prosciutto and fungi, 2 large ravioli with truffle oil, an escalope with fungi porcini sauce, all washed down with a more than generous sized bottle of Chianti!
I went with a group of seven and we were all happy with what Tony chose for us and there was something rather liberating about letting the Chef choose to make what he likes making, in front of your very eyes, – and just going with the flow – alternatives were offered but not taken up on!
It was a lovely evening Tony and Paula – thanks so much and we will see you again at Trattoria San Lorenzo very soon.
A Presto!
