For the twelfth and final instalment of our culinary calendar, we unveil a festive creation with the aroma of the undergrowth.
Served in a homemade ravioli with fresh eggs, mushrooms come in a variety of textures:
- Grilled and emulsified
- Pan-fried with fresh herbs
- Reduced in balsamic vinegar
Topped with a parsley foam, our open raviole, a favorite with vegetarians, is perfect for your end-of-year events.
