Paolo Griffa’s new kitchen is by GICO

From Courmayeur to the centre of Aosta: this was the journey that brought the One-Michelin-Star Chef Paolo Griffa from the Grand Hotel Royal e Golf to the Caffè Nazionale, where we met him in the company of food and wine journalist Marco Colognese.

A transition that brought about many interesting changes, starting with the offer: before, the cuisine was distinctly gastronomic, with “surprise” tasting menus that were never the same for customers, who frequented the resort during summer and winter; now, on the other hand, the service, available for both lunch and dinner, narrates the city to tourists, lets them know the dishes in advance, and aims to keep customers coming back, offering them a more familiar and convivial environment.

What has remained unchanged is the utmost respect for high quality, not only in raw materials, but also and above all in processing techniques: this is why Paolo Griffa once again, after his experience in Courmayeur, decided to rely on GICO kitchens.

Above all, a tailor-made kitchen: transported to a historic place and assembled directly on site to avoid having to negotiate the narrow passageways, it provides organisation of spaces and technologies that precisely reflects the needs and demands of the one-Michelin-star chef. But also a kitchen with very high performance, whether hot or cold, providing the cook with utmost functionality. Each workstation is designed to allow all members of the team to have everything they need to hand.

Details of a set of skills that GICO ensures with the high level of its kitchens and that allowed Paolo Griffa to confirm his star: Paolo talks about all this in an exclusive interview with Colognese for GICO.

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