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