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