Piedmont Fassone beef tartare (Traditional)
Fillet of Piedmont Fassone beef chopped and flavoured with anchovies, Pantelleria
capers, shallots, egg yolk, parsley, mustard and lemon juice.
The intuition: Eggs, eggs, eggs (L'Ispirazione)
Home-made macaroni alla chitarra with a beetroot filling. They are served with
a quail’s egg cream sauce flavoured with mullet botargo and
Black and green (Contemporary)
A slice of black cod cooked in sea water at a low temperature (55°C) is flavoured
with a sauce made
from Cantabrico anchovies and parsley. The recipe is completed with a spring
onion fondant and a Parmigiano Reggiano cheese and milk tuile.
Variations on the apple (Contemporary)
A whirl of different textures starring Granny Smith and Golden Delicious apples.
This succession of well-balanced flavours discovers new rules and caprices in
combination with a vanilla-flavoured biscuit.
Menù MET Estate