Fusion Head chef Annie Féold and Sommelier Georgio Pinchiorri began their collaboration in 1972 at the esteemed National Wine Cellar where Féold crafted light dishes to complement Pinchiorri’s coveted wine collection.
Féold’s cuisine became increasingly complex and by 1993 the pair was running a three-Michelinstar restaurant with a renowned wine cellar. Pinchiorri keeps 120,000 bottles of the finest wine in the restaurant’s basement. Enoteca Pinchiorri emanates character and charm with mosaics, parquet floors, a pink marble chimney and antique furniture, but it is the restaurant’s cuisine rather than its décor that is the true show stopper. Born in Nice, Annie Féold applies French techniques to Tuscan gastronomy. Dishes focus on one ingredient prepared by a number of methods. One popular dish on a single plate is crawfish filled with courgettes and thyme, fried in batter and stewed with onions and bacon.
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