La nostra amuse – bouche
Capesante di Bretagna
scottate su risotto di sedano rapa al tartufo nero pregiato di Langa
“Cervere-Cherasco”:
Rape violette ripiene alla salsiccia di Bra, porri e chiocciole
Raviolo bijoux di bagna-cauda
alle acciughe del Cantabrico, crema di topinambour dell’Orto Reale e calamaretti spillo
Capretto di Roccaverano allo spiedo di ulivo,
topinambour caramellati e purea di crescione dell’Orto Reale
Evoluzione di vaniglia in prospettiva
Il menù degustazione si consiglia per l’intero tavolo
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