4th visit in as many months and this is simply sublime cooking and push to bring the best of flavors, I love it!
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The flax seed cracker now with red cabbage in vinegar and turnip
The tea
Pumpkin/orange soup
Broth of snails with extra virgin oil
Wannabe risotto of cuttlefish with mushroom sauce and bay leaf
Tempura tripe of perch from the lake dusted with honey/mandarin and fennel seeds
Linguini cooked in squid ink with black trumpet mushrooms braised in Masala
Angelotti stuffed with beef tail with insane white melon mustard in herb redux
The infamous cacio e pepe prepared in pigs stomach by pouring hot water continuously
Beef tongue with five spices and ginger with dried peppers and cured lemon
The mash ratio 1:1
Smoked and grilled eel with daikon and sauce of bread crumbs, vinegar and horseradish
The orange cake of corn flour and Grand Marnier ice cream
The nougat
The chocolate
The caramel
