Bombolotti al sugo di coda

Colombaccio 3style: crudo tiepido, glassato, stufato

Dinamico di rombo, cozze e fagioli

Un piemontese a Tokio

Risotto al cetriolo, ostrica e Guinness

Storione White and Black, RAL 6001

Carciofo Baccarà

Un catanese in Piemonte

C&C

Agrumi in aspic di Hibiscus
Soufflé di barbabietola, latticello e melissa
Turin-Paris-Brest

❇︎

Veal tongue braised in Barolo wine
Marasco 2016 (Franco M. Martinetti)
La Ratte potatoes purée

Bombolotti pasta with oxtail ragu sauce

Wood Pigeon, 3styles
warm-raw, glazed, stewed

Interaction of Turbot, mussels, cannellini beans

A Piedmontese in Tokyo
venison plin in cuttlefish consommé

Cucumber risotto, oyster, Guiness reduction

Sturgeon, White and Black, RAL 6001

Artichoke Baccara
tuna in a light marinade

From Catania to Piedmont
purple cauliflower, anchovy sauce

⊃&⊂
cardooons and king crab

❇︎

Citrus fruit in Hibiscus jelly

Beetroot soufflé, buttermilk and lemon balm

Turin-Paris-Brest

❇︎

Whisky Nikka from the Barrel, Savouries and billiards

Sherry East India Solera, sweets, cards and chats