Funny Congratulation Message

the belief that art

A bell'exploit this recipe created by John Grasso and Igor Macchia the belief of San Maurizio Canavese. "For years we bring with us, has gone through many changes of style, but always keeping the same ingredients." A tartare of beef, lobster and foie gras very current to celebrate the twentieth anniversary of the restaurant. I wonder if it will change again over the next two? Meanwhile let's enjoy the "changes" to the entire staff of the restaurant. A sequence of images really special for special characters.

veal tartare, lobster and foie gras

Ingredients for the tartare:

320 gr veal defatted and unnerved

Sale

Pepe

Extra virgin olive oil

Process for the tartare:

cut the meat with a knife and season with pepper and extra virgin olive oil

ingredients for the composition of the plate:

160 Foie gras

160 gr Lobster

chopped shallots

chopped dill

Sale

Pepe

Chicken Soup

Butter

Brandy

egg yolk

borage flowers

Maldon salt

Process for the composition of the plate:

Sear foie gras in a nonstick pan, half cooking, add lobster, scallions and dill, then flambé with brandy, salt and pepper, cook.

Adjust the density of the sauce with a little butter.

Brush a dish with egg yolk, and Serve the foie gras, add the meat rod, sprinkle with Maldon salt and garnish with borage flowers.