Creamy linguine, wagyu cecina, oscietra caviar @jais_ramatuelle_ @chefjais
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One of the highlights from Jaïs Ramatuelle: Al dente linguine, tossed in a light sauce made with cream, butter, white wine and a little lemon. The linguine is topped with an elegantly folded layer of cecina - mature, rich and smokey in flavour, sliced ultra thin so that it drapes across the pasta. In the centre, a giant quenelle of oscietra caviar. The caviar and cecina with the fairly neutral pasta work beautifully together in this one - an addictive bite #notoriousfoodie 🙅🏽‍♂️
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#sttropez #france #southoffrance #sof #monaco #sainttropez #cannes #pasta #caviar #finedining Less