Wild mushroom soup with foie gras, crème brûlée with foie gras ice cream–chef Remi’s dynamite creations
Chef Remi Vercelli of the Tivoli first joined the Mandarin Oriental chain at its hotel in Geneva, where he became chef de cuisine of Le Sud Paul Bocuse, a brasserie (that serves French food by Paul Bocuse) on the banks of the Rhone River.