Laurent Sturbois is taking command of Virage's kitchen.
Chef Laurent Sturbois has kept himself busy since leaving the Columbus Monte Carlo in April 2011. He designed the menu at A'Trego, and most recently has been working for a family in Monaco, with the challenging restrictions of using no oils, fats, butter or cream, and preparing desserts without sugar.
Now Sturbois and his team are designing a new menu for Virage, which should be ready towards the end of September. The chef says that the restaurant will serve bistronomique cuisine, using quality products, cooked to perfection. He plans a lunch for 17 euros, which will include a plat du jour, dessert and glass of wine. On the carte, there'll be a range of dishes priced according to the value of the products used in them. Sturbois hopes to introduce diners to little known Mediterranean fish, and will also offer traditional, "bourgeois" dishes that are to be found on the blackboards of French bistros everywhere.