Herbaceous

Designed to be overwhelmed by vegetables and taste them differently and be inspired by fresh flavors and different textures.

Appetiser

on pumpkin velouté, crispy herbs, salted pain d’ epices and grape must

and sweet spring onion, sesame and soy sauce, savoury carrot tartlet, small cabbage pancakes and horseradish mayonnaise

potato and apple millefeuille, celery ragout with spices, caramelised onions, bay-flavoured tomato reduction, walnut sauce

Black tea smoked risotto, tomato basil reduction, smoked provola fondue and oregano

Bronze-drawn spaghetti, pecorino romano, Java pepper, Jamaican pepper and Cambodian pepper

burnt potatoes, green beans and burrata mousse

essence of porcini mushrooms, parsley and currant emulsion, smoked forest aromas

roasted of its seeds, whisky gel, sage and castelmagno cheese

aubergines, peppers, courgettes, onion powder, tomato oil and lightly smoking provencal herbs

burnt and glazed with black garlic, mashed cauliflower and coconut milk, creamy cauliflower, white chocolate and soya, corn chips

cooked in salt, white chocolate and liquorice sauce, Grana Padano cheese, corn crumble

kefir, sesame and cocoa paste, bread and seeds

juniper hollandaise sauce, fennel and apple salad, oil sponge and fenugreek powder

Limoncello eclaire and crystallised violets, lemon and vanilla Piedmontese semolina, ruby chocolate and lemon brownie

Banana and tonka bean mousse, caramelised banana bread with fine dark chocolate, calvados peach jam

Buckwheat and walnut brittle soaked in coffee, mascarpone cream, condensed milk and honey

Milk rice whipped cream, chestnut marsala cream, chestnuts in syrup, cinnamon biscuit

Tartlet, mango cream, brûlée banana meringue, seasonal fresh fruit

fiordilatte ice cream, taggiasca olive pate, olive powder, lemon compote and taggiasca oil tear