7 courses

Sautéed asparagus tips with creamy cauliflower, quail eggs, mushrooms, fried capers and black fermented garlic cream

Tuna fish belly Pizzaiola style with its own tartare, tomato consommé with enoki mushrooms

Etic duck foie gras, with mango chutney, and bites of duck stuffed thigh

Simply complex: Crab from Kamchatka, langoustine and red prawn form Mazara del Vallo, Asetra caviar

Homemade Tortellini filled with peacock breast, in peacock broth, and fava beans

Risotto with Champagne - finished at the table, pike from our lake and caviar

Home-made Bucatini, tomato sauce and basil, burrata cream and black olive powder

Homemade tagliolini, Étoile oyster, capers and lemon from Amalfi

Fresh white pasta ravioli stuffed with homemade mascarpone cheese, scapece zucchini scented with tamarind and mint

Pigeon with Périgourdine sauce, potato cream, snow peas and pack choi

Wild crustaceans with sweet-and-sour vegetables

Turbot fried in sugar with potato mousse, steamed vegetables, and leek sauce

Sisteron lamb chops in herb crust, glazed sweetbread and black garlic

Fruit soup, lime ganache in cherry broth, aromatic herbs, pistachios and edible flowers

Almond dacquoise, fondant apricots and its sorbet tarragon and Pizzuta almond granita

Pineapple with nitrogen frozen ice-cream and “tarocca” orange sauce

Hot soufflé with Sambirano dark chocolate 72% Domori selection with hazelnut ice cream and its sauces

Selection of cheeses

“Storico Ribelle” from the Bitto valley

“Storico Ribelle” from the Bitto valley / white port wine pairing