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First Course
Truffled potato purée, cured egg yolk, enoki mushrooms, and foie gras
Second Course
Scallops with beurre blanc, sturgeon caviar, and chlorophyll oil
Third Course
Cuttlefish risotto with Grana Padano cheese
Dessert
Salted caramel ice cream and whiskey, popcorn and caramelized bacon
Service description
The Chef will contact you to agree on the time of arrival and changes to the menu as per your preferences, and to learn about your kitchen and equipment, as well as about any dietary restrictions, to ensure the best possible experience. When the date comes, the Chef will arrive at the agreed time with all the necessary ingredients, will prepare and serve the meal, and clean the kitchen in the end.