From Paris to Portofino: Two Legends Meet
Summer is wonderful aboard Venice Simplon-Orient-Express. As we made our way towards Portofino, the dining cars were filled with the likes of seabass with Champagne sauce and caviar, artichoke agnolotti with fragrant sage butter, and stuffed courgette flowers with grilled red mullet and Marmande tomato, as our guests werethe first to sample Chef
@JeanImbert_ !!re!!_039;s summer menu. From France to Italy, the culinary heritage is present in each dish. A feast for the senses, dinner was set against a backdrop of ever-evolving landscapes as we moved through the Rhone Valley, on to the dramatic coastlines of Cannes and Monaco towards
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