7 courses

Glazed “cardoncello” mushroom, chanterelles tartare with bread and hazelnuts Roman cabbage and Castelmagno cheese cream, quail eggs, and white truffle.

Neither meat nor fish: Crunchy frog legs and glazed snails, with vegetables purée and potato sour cream

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, pike from our lake and caviar

Homemade macaroni with cockscombs, sweetbreads, porcini mushrooms and spinach sprouts

White dough tagliolini, Étoile oyster, capers and lemon from Amalfi

Egg pasta cappelletti with liquid parmesan filling, reduced beef stock, mashed chestnuts, pumpkin matches, and white truffle

Steamed pigeon breast “Rossini style”, fondant potato and périgourdine sauce

Blue lobster flambéed at the table with mashed potatoes and glazed vegetables.

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

Smoked Bigorre black pig, Shitake mushrooms, marinated Daikon and oriental sauce

Fallow deer from our selection in two versions: shoulder in casserole, seared loin in a dark chocolate civet sauce with a hay cappuccino

Paris Brest, creamy with IGP hazelnut praline, marron glacé, 72% dark chocolate sauce and infusion of pure chocolate, mint and ginger

Fondant apple, white chocolate cream, crunchy corn, soft mountain pine biscuit, and toffee sauce

Peach Melba with raspberry sauce, almonds and nitrogen frozen ice cream

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