Amuse bouche Oysters / cucumber granita with vodka / grapefruit granita with martini and rosemary / lemon granita with lambic beer and red pepper cold appetizer Carpaccio of scallops with fennel-apple mousse / tarragon / dill and pickled Jerusalem artichoke Warm appetizer Foie gras for mashed potatoes and gorgonzola with almonds / blueberries / cognac First dish Ravioli with liquid yolk / ricotta / truffles in a sauce of roasted butter Main course Veal tenderloin with sweet potato puree / porto sauce / sage powder Dessert Rose panna cotta with roasted plums / raspberry powder

 Duration around 2h

 Purchase of produce

 Chefs transportation costs

 Rent of elegant plates and cutlery matching the menu (no glasses included)

 Cooking and service

 Table service - serving dishes

 Cleaning of the kitchen at the end

 Full satisfaction or cost return

 Safe payments

 Your payment will be stored on a dedicated account and given to the chef (except the installment) after completing the order.

New booking
  Number of guests attending:      

  Price per person  €/person  87.00

  Total price  €/person  87.00