Some photos from the dinner prepared a couple of weeks ago, consisting of 3 appetizers, 2 entrees, 1 first course, 1 second course, focaccia, dessert, 2 petites, and 2 drinks. I wanted to present every dish as a post but I understand it might be boring

Amuse:
Crystal bread, vodka-marinated squid, black cabbage, aioli, and beetroot

Rice paper tartlet, Clitocybe geotropa, 15-day marinated egg yolk, prawn bisque sauce

MacroLepiota procera cutlet, oriental sauce with fermented lemon, porcini mushroom gel

Entrees:
Smoked mackerel mosaic with stout beer sauce, marinated in oriental sauce, lamb’s lettuce, pine nuts, and raisins

Porcini and molecular sausage ravioli, octopus broth and parsley air, prawn cooking juices

Magna Grecia risotto (pecorino cheese, licorice, prawns, garlic confit)

8th century BC: Pork tenderloin (CBt), fermented peach, brown jus Bordeaux-style, turnips, Castrovillari onion (CBt),
And Artolaganon (ancient focaccia with lard, milk, and wine)

Panettone Bavarois with a dehydrated panettone belt, orange namelaka, oregano meringues and bay leaf consomme

Tartlet with plums, custard, and Sichuan pepper

Praline with dark chocolate, orange, and Vin Santo

Mulsum (ancient Roman/Greek wine recipe)

Kombucha with citrus, Sichuan, and ginger

I’m sorry I don’t have any decent photos of the petites.

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