The Four Seasons Resort Mauritius has confirmed
that Marco Garfagnini, an internationally acclaimed
Michelin-starred chef, is taking over Acquapazza for a
six-month tenure.
Acquapazza by Marco will be Chef Marco’s atelier,
offering a five or seven-course menu, with the option to add a
tailored beverage pairing.
Born in the rural Tuscan town of Carrara, Chef
Marco Garfagnini discovered his
passion for cooking in the family kitchen before training in Paris, London
and New York.
At 29 years old, Marco’s first restaurant in Carrara,
Ristorante Ninan, was awarded a Michelin star, and from that point
Marco’s talent and skills went from strength to strength,
leading him to receive a string of prestigious accolades.
In 2011,
Chef Marco led the way for ll Lago at Four Seasons Hotel des
Bergues Geneva to its first Michelin star, before moving to
the Four Seasons Hotel George V, Paris in 2014, taking
Le George’s reins and curating a light and modern menu inspired by
traditional Mediterranean cuisine. The result was a flavourful
journey between Northern Italy and the French Riviera, a creative
approach soon after recognized by a Michelin star.
“Having Chef Marco with us is an immense honour. This collaboration will put Four Seasons Resort Mauritius on the
map as a destination with a diverse culinary offering. Chef Marco
will have the opportunity to showcase his cuisine to our
culturally diverse mix of guests during high season,” said Sebastien Carre, Regional Vice President and General Manager of
Four Seasons Resort Mauritius at Anahita.
Highlights of the chef’s signature
specialties and new creations that will feature at Acquapazza
include Mustard Langoustine, Vitello Tonnato, Squid Risotto, Sea Urchin and Champagne,
Deconstructed Parmigiana, Ravioli del Plin Guinea Fowl, and Veal
Milanese.
Chef Marco Garfagnini will also showcase his secret pasta recipe
inspired by Japanese culinary techniques, which is so thin that
you can see through it and works like origami through his expert
hands.
Desserts will feature classics with an avant-garde
twist, with his revisited Tiramisu and the Cannolo Sicilliano.
