Curated by Chef Franck Garanger (pictured above), Anthology showcases refined Italian cuisine, offering guests a truly memorable gastronomic experience.
Prior to joining Explora Journeys, Franck worked at numerous world-renowned restaurants alongside some of the most notable culinary names including Paul Bocuse, Alain Passard and Thierry Marx.
“Anthology is more than just a restaurant; it’s a voyage through Italy’s gastronomic landscape,” said Franck.
“For me, Italian cuisine is about respecting the people, the ingredients and the traditions that have been passed down through generations. It’s about sharing the soul of Italy, one dish at a time.
“This will be a culinary reflection of the rich tapestry of the sights, scents and flavours of Italian cuisine, which I am deeply passionate about.”
Each dish on the menu is a celebration of Italy’s finest regional ingredients and flavours, masterfully crafted to highlight the cultural brilliance and culinary heritage of the Mediterranean.
Guests are invited to immerse themselves in the different styles and tastes of Italy’s universally loved cuisine, from the renowned delectable flavours of Piedmont’s truffle-rich countryside in the north to the famed specialties of Italy’s south.
Highlights include Mediterranean seabass with Arabica coffee and tonka bean and scallop cannelloni with black truffe.
The Anthology tasting menu is available at EUR 140 per person, with an optional wine pairing at EUR 60 per person.
Launched in 2023, EXPLORA I offers 461 oceanfront suites, penthouses and residences. Guests can choose from 11 distinct culinary experiences across six vibrant restaurants plus in-suite dining, Chef’s Kitchen, 12 bars and lounges, four pools, extensive outdoor decks with 64 private cabanas, wellness facilities and refined entertainment.
EXPLORA II is currently under construction and will come into service in September. EXPLORA III will come into service in 2026 and EXPLORA IV in 2027. EXPLORA V and EXPLORA VI will enter service in 2027 and 2028, respectively.
RECIPE
Here, Chef Franck shares his signature dish.
Wagyu beef tataki, wakame salad, smoked Kampot black pepper
Serves 10
Ingredients:
600 gr wagyu sirloin steak 4-cm square (60-gr / port)
20 gr teriyaki sauce
Garnish:
200 gr wakame salad (ready to serve)
20 gr teriyaki sauce
80 gr shallots, finely sliced in rings and fried (140°C)
5 gr smoked black Kampot pepper mill
1 box micro cress
Method:
- For the beef: cut rectangular portion of 50-gr steak.
- Before service, marinate the beef with the teriyaki marinade and reserve refrigerated.
- At the order, using gas torch, burn all sides of the beef to brown coloration.
- Slice each portion by five and place over the plate.
- Spoon wakame salad over.
- Finish with micro cress, crispy shallots and smoked kampot black pepper over.
