i. Biography
Bruno Cirino owns Hostellerie Jérôme with Marion Cirino in La Turbie, France, the address tied to his highest cited honours: two stars in the 2018 MICHELIN Guide France and La Liste Mediterranean’s Artisan & Authenticity Award. The work behind those distinctions is precise and grounded in named dishes, from lobster and truffle to red mullet, pigeon, and langoustines.
The Honours
The 2018 MICHELIN Guide France awarded two stars to Hostellerie Jérôme, placing Cirino’s cooking at the restaurant among the guide’s most closely watched tables that year. Framed plainly, the achievement belongs to a specific place and moment: La Turbie, France, in 2018. La Liste Mediterranean also gave its Artisan & Authenticity Award to the restaurant. That honour points toward a cuisine read through craft rather than spectacle, and toward a dining room whose identity is carried by dishes with clear ingredients and deliberate construction. Taken together, the two honours define the public shape of Cirino’s work: a restaurant owned with Marion Cirino, recognised by MICHELIN Guide France for two stars and by La Liste Mediterranean for artisan authenticity.
The Craft
On Cirino’s menu, roast lobster with wild plums, brandy, and brioche gives luxury a sharp outline: shellfish, fruit, spirit, and bread in one composed dish. The phrasing is exact enough to show the balance he is asking the plate to hold. Red mullet filet with saffron jus follows a different line, built around a fish with a concentrated sauce. It is listed as a dish from his menu at the same La Turbie restaurant, part of the vocabulary through which his cooking is publicly identified. Breaded pigeon with a black olive and Bandol wine reduction brings game, salt, and wine into focus. The dish has weight without needing adornment in the description; its named elements carry the force. Langoustines with lemon, lemongrass, and jasmine move in a more aromatic register. Citrus, herb, and flower sit around the shellfish, giving another view of the kitchen’s range. Lobster with truffles, peas and macaroni has been described as one of Cirino’s delicacies at Hostellerie Jérôme. It is the kind of dish that fixes a chef’s name to a table: specific, legible, and difficult to mistake for anyone else’s menu language.
The Career
The defining career fact is ownership. Cirino owns Hostellerie Jérôme with Marion Cirino in La Turbie, France, and the restaurant is the setting for the awards and dishes most directly attached to his name. Rather than a scattered résumé of many stops, his public culinary identity gathers around this one address. The MICHELIN Guide France recognition in 2018, the La Liste Mediterranean Artisan & Authenticity Award, and the menu of lobster, red mullet, pigeon, and langoustines all point back to the restaurant he and Marion Cirino own. That concentration matters for understanding his work. Cirino’s name is not presented through a long list of roles here, but through an owned house in a precise French town, a pair of major honours, and a set of dishes whose ingredients show the grammar of the kitchen.
Profile updated July 2026
FAQ
Asked of Bruno
What is Bruno Cirino known for?
Bruno Cirino is known for Hostellerie Jérôme in La Turbie, France, and for dishes including roast lobster with wild plums, brandy, and brioche.
What is Bruno Cirino's current role?
Bruno Cirino owns Hostellerie Jérôme with Marion Cirino.
What awards has Bruno Cirino received?
Hostellerie Jérôme received two stars in the 2018 MICHELIN Guide France and La Liste Mediterranean’s Artisan & Authenticity Award.
