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ORMA RESTAURANT, ITALY
Roy Caceres' cuisine is a subtle blend of traditional Colombian cooking and spicy Syrian touches. The chef moved to Italy when he was 16 and worked in several Michelin-starred restaurants, where he was able to develop his creativity to the full. He opened Orma in 2023, offering original menus combining Italian and South American cuisine with influences from the rest of the world.
Garden Gastronomy is the gastronomic signature inspired by the excellence of La Grande Dame cuvée: a showcase of the Maison’s excellence composed principally with Pinot Noir from the historic crus of our terroir, striking the perfect balance between strength and finesse.
"I only keep what the palate needs: taste and emotion. A free cuisine based on transmission and without borders."
The menus change based on the rhythm of the seasons and what he can harvest from his garden, which is cultivated according to the principles of permaculture, in combination with prestige products from near and far, including ingredients from his own country.
La Grande Dame 2015, an exceptionally sunny year for a wine full of energy and elegance, enhances the Pinot Noir grape variety, which accounts for 90% of the blend, in keeping with Madame Clicquot's vision: "Our black grapes make the finest white wines".
This vintage cuvée highlights the strength and daring spirit of the woman who was nicknamed ‘the grande dame of Champagne’.
Orma is a restaurant with an international feel in the centre of Rome. It offers various formats at different times of day for a unique experience: a fine dining restaurant for the evening, a bistrot formula for lunch, and a cocktail bar on the terrace.
In 2021, inspiration from Madame Clicquot's audacious vision and quest for perfection gave birth to Garden Gastronomy, the gastronomic signature of our prestige cuvée La Grande Dame. This is a collaboration with Michelin-starred Chefs from around the world, who draw their inspiration from sustainable and responsible cuisine and create pairings around the cuvée.
A committed, plant-based and colourful cuisine, where vegetables, herbs and fruit take center stage, while meat, fish and eggs are cooked as condiments.
