Recipe

assiette_massimo

30Augu2014Risotto milanese with shrimps and king prawns black tiger, by Massimo de DAGOSTINO

After learn cooking by « Zinck » in Niedersteinbach and to the « Cheval Blanc » in Lembach, Massimo Dagostino, the young boss of the « Auberge chez Massimo » made a detour in Swiss, in the Tessin before to assist Pierre Weller at the « Source des Sens » in Morsbronn during nearly ten years. It’s in 2011 that Massimo moves with his wife Tiziana in this restaurant situated at the heart of Hunspach’s forest, at around a hundred meters of a work, open to the public, the « Ligne Maginot ». Massimo and his team propose you an italian cooking but as well traditionnal, dish of the day (very good price-quality ratio) and italian pizzas Saturday and Sunday evening. For the summer, it’s on a beautiful shaddy terrace by the swimming pool, that you can enjoy chef’s specialities and organize your seminar and family’s party. Garantee success in this exceptional setting.