Eve 2009
tasting of appetizers: The Raw
Vigezzo Valley and chestnuts, baked in phyllo dough with sausage and lentils, marinated beef carpaccio emulsion gorgonzola cheese, pumpkin pie and scoop of Coggeshall, raw tuna on a bed of basmati rice, creamed
of cod and toasted polenta, salmon tartare
its caviar risotto with carpaccio of shrimp coulis and
chestnut flour pancakes with thistles and artichokes on a fondue of fontina
The cheek of veal with creamy polenta on Gattinara The full
nougat parfait with chocolate cream nyangbo 68%
tasting of appetizers: The Raw
Vigezzo Valley and chestnuts, baked in phyllo dough with sausage and lentils, marinated beef carpaccio emulsion gorgonzola cheese, pumpkin pie and scoop of Coggeshall, raw tuna on a bed of basmati rice, creamed
of cod and toasted polenta, salmon tartare
its caviar risotto with carpaccio of shrimp coulis and
chestnut flour pancakes with thistles and artichokes on a fondue of fontina
The cheek of veal with creamy polenta on Gattinara The full
nougat parfait with chocolate cream nyangbo 68%
(Valrhona Grand Cru of the territory)
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