Aperitif and Appetizers.

Crunchy Code Fish with Kale and Purple Cabbage

Artichoke Mould with Pecorino Romano Foam and deep Fried Artichoke.

Big Raviolo made with fresh hand-made Pasta filled with Spinach, Ricotta Cheese and Egg Yolk, with Truffle Sauce.

Guinea Hean with Turnip Tops and Creamed Bread.

Hélène’s Grand-Mother Chocolate Cake – without any Flour – and pear Sorbet

Blond Chocolate Pop with crunchy dark Chocolate icing and Smarties

Small Assorted Pastries.

Wine and Beverage not included