index 1. 5. Réva Vino&Resort On the restaurant floor 2. Il Ristorante FRE 6. The team 3. Ambience 7. FRE in numbers 4. 8. In the kitchen Contacts Réva Vino&Resort Il Ristorante FRE Ambience In the kitchen On the restaurant floor The team FRE in numbers Contacts
a. Réva Vino&Resort Designing a place, defining a project A place that became a project, and a project that has been transformed into a place Réva Vino&Resort comprises:. a winery producing wines among the best of the Langhe area. A local restaurant. A boutique resort immersed in the UNESCO World Heritage hills. An authentic, intimate and all-encompassing encounter with the taste, hospitality and people of the Langhe
b. Réva Vino&Resort A new tradition Réva was created by restoring the San Sebastiano estate, which is surrounded by vineyards of Monforte d Alba. Without fear of reinterpretation and experimentation, it blends tradition with today s context
c. Réva Vino&Resort The team, Langhe New Wave Réva has chosen a team of dynamic and passionate people all under the age of 35. Young people who combine a deep knowledge of the region with professional experience gained abroad. International team. Professional experiences from around the world. Deep knowledge of the local region. Active and emotional ties with the Langhe area
a. Il Ristorante FRE Showcasing the local territory through the emotions of taste, physical sensations of touch, amazement of the landscape and nostalgia of tradition Ristorante FRE of Réva is a restaurant concept that is Global Every aspect has been though about in detail: entrance, location, tables, dishes, cutlery and accessories All-encompassing An experience that touches all the senses Holistic Not only the senses but also well-being, intellect and spirit
b. Il Ristorante FRE An organic system The cuisine of FRE is an organic concept, the centre of a complex system that harmonizes the excellence of the Langhe region: from the land to primary produce. from the produce to the know-how of producers. from the producers to the chef s creative flair. from the chef to the search of balance between. flavours and aesthetics of the dish
c. Il Ristorante FRE The network of producers «The cuisine of FRE starts with already sublime ingredients, and is the harmonization of products which in their natural way express the spirit of a territory» Only local produce is used exclusively from small local suppliers. The dishes of Ristorante FRE come from curiosity and the search for ingredients that are close at hand the fruit and vegetables of local artisans - that the restaurant knows personally and has tasted
a. Atmosphere «We wanted to give the same attention to local and artisanal materials to the venue» Wood, iron, leather, fire, stone The restaurant venue was built in an old blacksmith workshop, the fré in local dialect, where raw materials got worked through hard labour Réva Vino&Resort Il Ristorante FRE Ambience In the kitchen On the restaurant floor The team FRE in numbers Contacts
b. Atmosphere The materials As a homage to its artisanal past, care was taken in each little detail. Natural wood tables from the Cuneese valleys without table cloths. Leather coasters. Handmade terracotta ceramics. Wrought-iron nails as cutlery rests. Personalized silverware Réva Vino&Resort Il Ristorante FRE Ambience In the kitchen On the restaurant floor The team FRE in numbers Contacts
a. In the kitchen Quality, creativity, showcasing of traditions, absolute respect for the environment and the artisanal savoir-faire: this is the style of FRE. The taste of nostalgia. The emotion of an original dish. Traditional ingredients. Minimalist and contemporary ambience
b. In the kitchen Only flavours of the local region «I like everything which is wild and maintains its own, vivid character» - Paolo Meneguz The FRE kitchen is managed by Paolo Meneguz and is inspired by the concepts of sustainability, the fight against waste, proximity, territoriality and wild food
c. In the kitchen Sustainability. Purchase of whole animals. Dishes conceived to use different meat cuts. From nose to tail approach: use of also less prized parts. Use of poor ingredients. Only seasonal produce. Fight against waste and reuse of primary produce
d. In the kitchen Proximity e foraging The restaurant team maintains an organic vegetable garden and fruit orchard planted where native, ancient and rare varieties of fruit and aromatic herbs are grown Foraging the search for spontaneous wild products such as mushrooms, small fruits, herbs, flowers, berries and edible plants, game and river fish complete an inspired regional menu
a. On the restaurant floor An experience of trust «FRE s cuisine does not distinguish between noble and poor ingredients, but only between delicious and not delicious ones» The FRE menu is not composed of dishes, but of ingredients. The customer selects them according to his or her taste, leaving their composition to the creativity of the chef. At FRE, the food experience is a dinner invitation, where the host offers the best of what the land can offer
b. On the restaurant floor A winelist of growers «Not only wines from the Langhe or our winery. We believe that this is a territory open to new experiences, where local wine is in constant dialogue with the best international producers» The wine selection is entrusted to the gastronome Isabel Oberlin in a continuous play of references between the past and the future, Italy and the rest of the world, tradition and innovation. Over 500 labels. Young producers of Langhe, Roero and Monferrato. Local grape varieties from all over Italy. Rising-star labels from the best wine-growing areas in the world. Big selection of artisanal Grower Champagnes 2. 3. 4. 5. 6. 7. 8.
c. On the restaurant floor A story to tell «The relationships we create with our customers are based on equality. We ask them to trust our competence and, in return, we receive the beauty of their experiences» The relationship between the region, the kitchen, the floor and the final client is central to the gastronomic experience at Ristorante FRE. Every dish is accompanied by a professional service that builds a direct and authentic relationship with the guest. We want to tell the stories behind the local products, their traditional use and the creative work of the chef
a. The team «From the field to the table we try to dismantle segregation. Territories, suppliers, chef, waiters, sommeliers and consumers all on the same level, equal elements which compound the wholistic richness of a culinary experience»
b. The team Paolo Meneguz «Leave the kitchen, walk the lands, learn to recognize and elaborate the wild elements which are growing here. I believe this is the secret for a conscious and experimental cuisine» Born in 1986 in Turin, he has been running the kitchen of Ristorante FRE since its beginning in October 2016. For 10 years he travelled Italy from North to South working with Ciccio Sultano, Nadia Santini and Valeria Piccini. Being passionate for wild food, foraging, hunting and fishing, the spirit of his cuisine is inspired by the continuous rediscovery of the connection between the region and its produce
c. The team Isabel Oberlin «Conveying to people what I have gained on my travels, through my work and in tastings with producers is what I love. Every discovery is for me a narrative that creates curiosity, harmony and forms relationships» Born in 1988 in Basel, Switzerland, she graduated in Food Innovation & Entrepreneurship at the University of Gastronomic Sciences in Pollenzo. After various experiences in Basel and abroad, she worked at Relae in Copenhagen and at Piazza Duomo in Alba. Today she manages the floor of Ristorante FRE where she is responsible for the wines
a. FRE in numbers 30 nail cutlery rests 5 hours of foraging a week 1 friend s table 26 artisanal local suppliers 0 table cloths 10 young staff members from 4 nations 520 labels in the wine cellar
contacts RISTORANTE FRE Località San Sebastiano 68 12065 Monforte d Alba 0039 (0) 173789269 www.ristorantefre.it info@ristorantefre.it #ristorantefre