FRE

Chef Francesco Marchese’s philosophy at FRE is a sophisticated exploration of the Langhe, where French precision elevates Piedmontese soul with architectural plating. This tasting journey begins with the signature ravioli del plin, where paper-thin pasta is stuffed with a rich meat filling and topped with crispy sweetbreads and dehydrated beer yeast. The technique of extraction is used to create intense, clear broths that anchor complex plates like the glazed trout, served with a sharp, sinus-clearing horseradish cream. Texture is a constant focus, moving from the crunch of fermented carrots to the silky finish of a risotto cooked in barigoule. Housed in a former blacksmith’s forge, the dining room is filled with the aroma of toasted hazelnuts and aged Barolo. Marchese’s background with Yannick Alléno is evident in the sophisticated balance of acidity and fat, making each dish a refined and technically disciplined tribute to the region’s agricultural bounty.