Il Raviolo Aperto - the detox recipe for spring

Born in Italy, the new Head Chef at Clinique La Prairie, Filippo Tawil, tells us about his great passion for modern gastronomy. With his wealth of experience acquired in the most prestigious houses, he has important expertise in gourmet cooking and developed values that are close to his heart: passion, rigour and respect. He joined Clinique La Prairie last February, trailing in his wake all his technical expertise, and his passion for the cuisine of tomorrow: light, gluten free or lactose free, respectful of the ingredients whilst being healthy and tasty. To our great delight, he has shared with us his spring detox and gourmet recipe at the end of the interview.

Initially a qualified surveyor, Filippo Tawil chooses to pursue his passion for cooking, and starts at l’ALMA – international cookery school in Italy, where the practical classes are led by Luciano Tona, famous starred Italian chef, who becomes his mentor along with Massimo Spigaroli.

For 10 years, and still today, his mentors guide him through the paths to great gastronomy, by the sides of prestigious starred chefs, from Trussardi alla Scala à Milan, Il Canto à Siena to Georges Blanc restaurant in Vonnas, and its 3 Michelin stars. At the latter, he stays for two and a half years as chef de partie, and goes through all the stations, including the prestigious post of saucier chef, and management of staff. This is where he learns the importance of respect, for people first of all, but also for the cooked product, and the secrets of flavour.

Having reached great experience in classic gastronomy, he can finally tackle modern cuisine, and all the creativity that it implies. While acting as a private chef for very high-end customers, he learns to vary the pleasures to satisfy a clientele that is as demanding about the nutritional value, as the taste. Following his clients to the four corners of the world to do this, he learns the most assiduous techniques of modern cuisine, gluten free, lactose free and light but tasteful. To him this cuisine is the future of gastronomy. With his years of experience, and his all-consuming passion to learn every day, especially in these new techniques, the chef Filippo Tawil is the avant-gardist who will bring a fresh wind to Clinique La Prairie.

Discover his detox recipes for spring: Il Raviolo Aperto (open ravioli).


la Ricetta del « RAVIOLO APERTO »


Crêpe batter:

  • 625gr of gluten free flour (prepared organic gluten free flour mix for cakes)
  • 2.350 l. of organic soya milk
  • 1dl organic extra virgin olive oil
  • 250gr raw spinach
  • Fleur de Sel
  • Pepper


Vegetable garnish (count 150g per person of mixed vegetables according to taste and season, favouring detoxifying vegetables):

  • Blanched green asparagus tips
  •  Yellow, orange and purple carrots cuts into lozenges and blanched
  • green beans cut fluted
  • Cherry tomatoes cut in half and oven cooked with herbs, salt and olive oil (to concentrate the flavours)
  •  Grilled or roasted Enoki mushrooms (or white, brown mushrooms cut in 4)
  •  Shelled fresh green beans
  • Shelled fresh green peas
  • 1 soup spoon of black cumin for decoration
  • Important: The vegetables must be warm and not hot, to avoid making the mayonnaise separate


Parsley vinaigrette:

  • 1 bunch of parsley around 300gr
  • 100gr organic extra virgin olive oil
  • 100gr organic white wine vinegar
  • Fleur de sel
  • Pepper


Natural mayonnaise (vegan)

  • 500gr organic soya milk reduced to 100gr by cooking on low temperature for about 2hours
  • Organic sunflower oil
  • 1 cup of hot water
  • 2 cloves of fresh garlic
  • Fleur de Sel
  • Pepper


Tomato mayonnaise (vegan)

  • 500gr organic soya milk reduced to 100gr
  • Organic sunflower oil
  • 1 cup of hot water
  • 100gr of organic tomato concentrate
  • Fleur de Sel
  • Pepper


Saffron mayonnaise (vegan)

  • 500gr organic soya milk reduced to 100gr
  • Organic sunflower oil
  • 1 cup of hot water
  • 5gr of Iranian saffron pistil
  • Fleur de Sel
  • Pepper



For the mayonnaise:

Heat the soya milk in a saucepan on a low heat, until it starts to boil gently, then leave to reduce for several minutes (can go up to two hours), until the consistency is slightly thicker (thickness of a runny sauce).

Add the rest of the ingredients to the mixer with the reduced soya milk, and mix until you get a smooth mixture.

Repeat for each mayonnaise separately. Keep in a cool place.

For the crêpes:

Place the concentrated soya milk and the sunflower oil in the mixer, mix well. Then add the rest of the ingredients, and mix until you get a smooth mixture.


Place a dash of olive oil in a crêpe pan, heated to a medium temperature, pour in a small ladle of crepe batter, and spread out evenly over the surface of the pan. After one minute, return it and finish cooking. Leave to cool down and cut into squares of 12cm.


Season the cooked vegetables with the parsley vinaigrette in a bowl. Place to one side.

Place two square crêpes offset, one on top of another on a flat plate, then gradually place the various vegetables onto the crêpes. Add the last crêpe on top of the vegetables (to close the ravioli).

Randomly “splash” the various mayonnaises onto the plate with a spoon, to create coloured splashes on the plates, in the manner of the artist Jackson Pollock.

Sprinkle with black cumin and taste!