The “Grand Hotel Royal e Golf” of Courmayeur renews its offering of food service starting from the kitchens of its restaurants. The creators of the new proposal are the chefs Paolo Griffa and Andrea Alfieri, the authors of this new project to which GICO is proud to have taken part.
The idea arrives in January by Paolo Griffa who immediately involves his friend and colleague Andrea Alfieri in this project of restyling. At the base of this project there are the will and the need of separating the spaces inside “Grand Hotel Royal e Golf”: two high regarded restaurants, two different proposals of food service. The guest loves changes, in the long term the same offer annoys.
From these observations the Petit Royal and the Grand Royal are born. The former is a gourmet restaurant lead by Paolo Griffa, the latter is the most important of four points of catering of the hotellerie part chased by Andrea Alfieri, that inside proposes its own menu, in addition to the menu for the hotel’s guests.
GICO joins the project when the two chefs decide to rely on the company for the new kitchens of both restaurants. According to Andrea Alfieri the ideal kitchen must be calibrated on the chef and on his needs. The kitchen of the Petit Royal has been custom-made on Paolo Griffa, customised in his own image, while the kitchen of the Grand Royal has been made functional for the higher number of daily covers that it must be able to support.
Two styles of food service, two kitchens, two chefs who help each others collaborating inside a renown building that every day sees them accomplices in the research of the quality. Good luck for the new adventure which, we are sure, will be a success!
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