Menus for Around the World in Three Meals
ITALY
CARNE CRUDO ALBSESEPOLPO ALLA GRIGLIA CON NDUJA, MELANZANE E OLIVE NERE
GRILLED OCTOPUS WITH NDUJA , EGGPLANT AND BLACK OLIVE
RAVIOLO DI CONIGLIO BRASATO E TUORLO D'UOVO
BRIASED RABBIT AND EGG YOLK RAVIOLO
CALABRIAN STYLE TESTA DI MAILE
FRICO DI PATATE DI MONTASIO CON FAVA E ACCIUGHE
MONTASIO POTATO FRICO WITH FAVA BEANS AND ANCHOVY
ARAGOSTA IN AQUA PAZZA
LOBSTER IN AQUA PAZZA
BECCOLA SCOTTATA CON POLENTA CREMOSA
SEARED WOODCOCK WITH CREAMY POLENTA
BISTECCA ALLA FIORETINA CON PATATE ARROSTO CON MIDOLLO OSSO E GREMOLATA
BISTECCA ALLA FIORETINA WITH BONE MARROW ROASTED POTATOES AND GREMOLATA
FARRO BUDINO TORTA GIANDUJA
FRANCE
TARTARE DE BŒUF À LA PARISIENNE
PARISIAN STYLE BEEF TARTAR
PÉTONCLE AU FOUR EN PÂTE FEUILLÉE AU VERMOUTH ET PANCETTA
BAKED SCALLOP IN PUFF PASTRY WITH VERMOUTH AND LARDONS
ŒUF BROUILLÉ ET CAVIAR
SCRAMBLED EGG AND CAVIAR
FOIE GRAS AU CHOCOLAT BLANC ET TRUFFES NOIRES
FOIE GRAS WITH WHITE CHOCOLATE AND BLACK TRUFFLES
ARTICHAUT A LA LYONNAIS
ARTICHOKE STUFFED WITH SAUCISSON
TURBOT MÉNIÈRE
PIGEONNETTE FUME AU CRESSON ET SAUCE A L'ANCHOIS
SMOKED SQUAB WITH WATERCRESS AND SAUCE ANCHOIS
CHATEAU BRIAND RÔTI AU FOIN ET CROÛTE DE SEL, POMME AGLIOT ET HOLLANDAISE
HAY AND SALTCRUST ROASTED CHATEAU BRIAND, POMME AGLIOT AND HOLLANDAISE
BLANC MANGE MOUNT BLANC
日本
JAPAN
昆布キュアヒラマス
KOMBU CURED HIRAMASU
わさび海老と揚げ出し豆腐
WASABI PRAWNS AND AGEDASHI TOFU
クロマグロ茶碗蒸し
BLUE FIN TUNA CHAWAN MUSHI
牛タンの牛タンのピクルスと大麦のグリル
GYUTAN GRILLED BEEF TONGUE WITH PICKLED VEGETABLES AND BARLEY
賀茂なす煮ナス
KAMO – NASU SIMMERED EGGPLANT
鰻茶漬け
BROILED EEL AND RICE IN DASHI
スパイスの効いたプラムとお茶の燻製アヒル
TEA SMOKED DUCK WITH SPICED PLUMS
大根とウニの酢漬け和牛
SEARED WAYGU BEEF WITH PICKLED DAIKON AND SEA URCHIN
杏仁豆腐アーモンドゼリー
ANNIN- DOFU ALMOND JELLY
抹茶、カナコ、茶葉の枯山水
KARESANSUI TEXTURES OF MATCHA, KANAKO, AND TEA LEAF