Carrot Soup with Ginger and Chervil Emulsion

Warm Asparagus with Morels, New Potatoes, and Orange Vinaigrette

Pan-Seared Daurade with Escarole, Black Olives, and Fennel Broth

Petrale Sole with Glazed Radishes, Swiss Chard, Preserved Lemon, and Apricot Curry Sauce

Fragoline del Bosco (Wild Strawberries from the Forest)

No departmental articles are currently available for this issue.