Who is Paolo Griffa?
Paolo Griffa was born in Turin in 1991. His culinary destiny was forged in childhood as he assisted his grandmother with handmade agnolotti and his mother with desserts, absorbing the flavors of alpine butter, chestnuts, and blue-veined cheeses. In December 2017, he became executive chef at the Grand Hotel Royal e Golf in Courmayeur. His relentless pursuit of excellence earned him his first Michelin Star in 2019, followed by the publication of "Petit Royal," an illustrated monograph brimming with anecdotes and behind-the-scenes insights into his creative process and technical mastery.
How does Paolo Griffa cook?
Renowned for his expertise in foraging, Griffa’s cuisine reinterprets the region’s most authentic flavors through advanced culinary techniques. He crafts unforgettable taste experiences using rare wild herbs, the finest alpine butter, and rich, fresh mountain milk. His dishes employ precise extraction, gentle pressing, and sophisticated marinating to highlight each ingredient’s unique qualities, transforming them into the true protagonists of his menus.
Why does Paolo Griffa cook like this?
For Griffa, the mountains mean freedom, possibility, and inspiration. Every day he explores the alpine landscape, foraging at dawn and dusk for the freshest roots and wild essences. His food philosophy is rooted in profound respect for the complex mountain ecosystem, marrying nature’s biodiversity with the historical, ecological, and cultural richness of the region. This approach transforms each dish into a story about the land, its seasons, and its people.
What is the "Declinazioni" Menu?
Launched in December 2017, the Declinazioni Menu—Playful Haute Cuisine—revolves around a select range of top-tier ingredients. Griffa carefully develops each course along a thematic thread, exploring inventive uses of spices, cooking methods, and ingredient pairings.
His technique is encyclopedic: from meat sarcophagi cooked at low temperature, to crystal-clear consommés made with multi-stage filtration, to slow-cooked broths and French-inspired preparations. Fermentation is central to his process; he crafts house-made Nukazuke, Kombucha, Kefir, sourdough, ginger bug, koji, and miso, infusing each dish with new layers of aroma and complexity.
Griffa guides his diners on a true culinary journey, connecting knowledge and nourishment, nature and technique, tradition and innovation—all while supporting the local supply chain and enhancing the region’s agricultural diversity.
Signature Dishes: Culinary Masterpieces from the Mountains
One standout is the Grilled Venison Fillet Varnished with Pine Resin, paired with leek, onion, and mushroom powder, a vibrant mountain potato salad, pickled onions, creme fraiche with spring onions, and a perfectly emulsified Bernese sauce. Here, simply boiled potatoes, carefully selected for their texture and flavor, elevate the dish alongside impeccably cooked Valdostan game, encapsulating the wild heart of the Alps.
Another iconic creation is Guinea Fowl Cooked in Hay, served with dandelion flowers, corn, amaranth popcorn, corn royale sunflowers, saffron potato petals, marigold flowers, and toasted sunflower seeds. The guinea fowl is first seared, then rested atop wheat and barley hay in a cast iron cocotte to absorb toasted aromas, and finally presented tableside—an homage to the color and vibrancy of Vincent Van Gogh, blending flavor artistry with visual drama.
