cod fish brandade with truffle and burrata sauce- Pollo alla Romana my way - Hot chocolate tart with pink peppercorns, arugula and rasberries
this dish is so refined that your palate goes crazy. The codfish is delicately mixed with extravirgin olive oil and served on top of a burrata and black truffle sauce. a potato Pomme souffle .
is a revisited version of the traditional dish. the thight is braised slowly with onions and then a puree is made with the braising vegetables. The breast is seared nice and tender.
Delicious fondant tart with a pink peppercorn creme anglaise, rasberries and arugula. An unexpected menage of flavors that will enchant you.