A rich satisfying start to an elegant evening.
The thinly sliced duck breast carpaccio
encrusted with orange zest and allspice
lays on a silky sunchoke cream.
Garnished with bursts of pomegranate seeds,
ginger syrup, and figs, this festive light carpaccio is almost
as enjoyable to look at as it is to eat.
Alongside is a cured duck leg rillette mixed with Robiola cheese
nesting on fig glaze.
Sometimes refinement can be enjoyed through its simplicity; taking a bite after running a knife through this creamy rillette and spreading it on crusty french bread is wonderfully comforting.