After this introduction, he brings you the menu and explains that his menu changes with the seasons as they only use fresh, range free items. He then goes through each and every item on the menu, explaining ingredients, cooking method and at times tracing the origins of the recipe or dish.
For the antipastis, we had caramelized onions with walnuts on baguette served with thin slices of wild boar sausages, home made cheese with a kind of jam on the side, and a vegetable cake baked in a tureen with eggs. We then shared 2 pasta dishes, the first was sphagetti with chesse fondue and bacon and the second one was sphagetti with a tapenade of tomatoes, olives and anchovies.
For dessert, we ordered ricotta in an almond brittle basket, capresse almond cake with a dark chocolate sauce and black cherries in an english cream sauce with almond crumble and a home made orange sauce. These were simply delicious!
|The best of the night!|