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