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"At Gordon Ramsay au Trianon, Executive Chef Gabriele Ravasio presents haute cuisine that nods to luxury and technique: we sampled dishes such as duck confit ravioli with foie gras, skate wing with fennel and karashi sauce, and Iberian pork with Colonnata lard and Cévennes sweet onions, finishing with a roasted vanilla millefeuille served with salted caramel ice cream." - Georges Rouzeau