Aperitif and Appetizers.
Creamed black Chick-Pea Soup with King Prawn and Chick-Pea Waffle.
Big Raviolo made with fresh hand-made Pasta filled with Spinach, Ricotta Cheese and Egg Yolk, with Truffle Sauce.
Quail filled of Swiss Chard and Sausage, wrapped in Lardo di Colonnata with creamed Pasta.
Cheek of Veal, roasted, with Creamed Potatoes and Cress.
Hélène’s Grand-Mother Chocolate Cake – without any Flour – Pistachio Iced Mousse with sablé Cashew-nuts, Salted Caramel Sauce and Blond Chocolate Pop.
Small Assorted Pastries.
Wine and Beverage not included