THE PAPER

Creamy egg, Parmigiano Reggiano foam, morels, spinach, corn

Mutton tartare, its consommé, Alioli, thyme, pine nuts

CBT glazed pork belly (vinegar, mustard, honey), agretti

Marinated trout with grapefruit, its caviar, chard extract

Blu tortello, walnuts, pear, lemon verbena

Spring garden risotto, lettuce emulsion, yogurt, seasonal vegetables

Hare Plin, its brown base, Parmigiano Reggiano

Red mullet ravioli, raw red mullet, rocket, tomato, ginger

Caramelized onion with coriander honey, radicchio, walnuts, goat's blue cheese

Pelloni guinea fowl cooked at low temperature, chicory

Mora Romagnola fillet, sfiandrine

Ray wings, black butter, asparagus

Black cherry mousse, mace, hazelnuts, lemon

Dark chocolate bavarois, rum ice cream, custard

Panna cotta, strawberries, almonds, rhubarb

Cucumber, white chocolate, peanut, green apple