Xavier’s interview with The Metro’s Eat & Drink

Your restaurant opens on June 1. Are you nervous?

Obviously yes, a bit, as I should be. It is always a rush at the last minute and stressful to make sure we deliver to the level we should.

What’s your favourite dish on the menu?

Carpaccio of Fassone beef fillet with 36-month-old Parmigiano Reggiano.

Read the whole Metro interview