"In Provence, bubo means “to remember,” and this is what chef Fabien Torrente does. The contemporary tasting menus recall the traditional flavors of this sunny stretch of France, but reinterpreted in a modern way. For lunch, Torrente serves bento boxes that include a starter, a main course, and a dessert, and then offers a more elaborate menu at dinner. The dishes change often but tend toward umami, like a deconstructed vitello tonnato (chopped veal with capers and creamy tuna sauce) or roast lamb with zucchini stuffed with braised beef cheeks. For dessert, there’s a creamy chocolate mousse with orange and rhubarb ice cream." - Alexander Lobrano
Bubo
