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Venison saddle marinated in rosemary honey and its liqueur

LE RICETTE

Venison saddle marinated in rosemary honey and its liqueur Roots cooked in burning charcoal, leafs that has never seen the light of day, sheeps cream whisked with a vinegar fermented beer, dried cods roe, oregano from last summer Arancino 2011 “Strachin” millefeuille Pike cube in inverted toast Partridge breast salad with sultanas and porcini mushrooms Essence Roast Sambucano lamb, fresh goat's cheese and Swiss chard

Two millimetres of polenta Linguine with the fifth quarter of squid Aubergine Parmigiana D-Limousine belly salad with puntarelle and mustard Sea urchins in their shells, coriander juice and mandarin cloud Concentrated turbot essence Wine cake with Decana pear, wine water ice and Gorgonzola ice-cream Peach palm fettuccine Carbonara

Beetroot, goat's cheese and honey salad Crunchy chocolate ball with persimmon, chestnut and velvety beer froth Cod in crust with spring onions, lentils and crispy bacon Mixed liquid salad, Jerusalem artichoke, black olives and chocolate Ciabattoni with oyster, onion, vinegar, seaweed juice and lavaret roe Special relationship Seitan bread, veal tongue, hazelnuts and capers Cocoa and camphor explosion
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