Green tongue: slow cooking tongue, garlic mousse, parsley chlorophyll and anchovy crumbs
“Lacaune” lamb tartare with smoked salt, Tomino mousse and Balsamic pearls
Creamed cod, crispy artichoke, potato cream and olive tapenade with “Gran Gessato d’Ayas” wafer
Vegetarian cheese cake: sheep Tomino mousse, broccoli cream, Parmesan crumble and fried leeks
Carnaroli rice by Bagnod creamed with pumpkin, “Fassone” beef tartare and hazelnut powder
Trout and Stracchino ravioli with forest mushroom broth
Gnocchi with Porcini mushroom butter and Robiola mousse
“Bottoni” stuffed pasta with stewed tripe, Ricotta cream and Java pepper
Veal cheek with vanilla celeriac cream and rosemary apples
Raw and cooked “tataki” of coregone with pumpkin and ginger cream
Snails, corn cream, garlic mayonnaise, charcoal and lard brittle
Fillet of “Fassone” beef, sour red cabbage, almond sauce and dried figs
Chestnut and honey cream, lychees parfait, cocoa gruè and persimmon jam
Cantucci and Passito parfait
Vanilla ice cream, mango and pink pepper soup, crunchy hazelnut and white chocolate
Hazelnut and tonka beans crème caramel
Please inform the staff in advance in case of intolerances or allergies, thank you.