Chef Andrei Leon

“Rare” perfection - Wagyu Striploin, Espinacas A la Catalana, Fresh Uncinatum Truffle

Molecular Wellington-Pâté Fusion:
• Cube of Sous-Vide Beef Tenderloin
• Seared and topped with smoked cherry tomato confit and micro basil. Represents the Wellington’s beef core.
• Mushroom-Duxelles Croquette
• Rolled in quinoa puff, filled with creamy duxelles, garnished with crème fraîche. Symbolizes the earthy mushroom layer.
• Foie Gras Parfait Cube
• Delicately set, garnished with tomato concassé and thyme. A nod to pâté en croûte.
• Savory Mille-Feuille with Veal Jus Layers
• Alternating pastry and reduced veal stock gelée, topped with pickled radish. Represents the classic pâté layering.
Paprika & Thyme Foam Cloud
Aromatic smoked foam with truffle dust, bringing a
modern molecular touch.
Crisp Pastry Tuile
Leaning dramatically between components, evoking
the crôute shell.

Gorgonzola Rossette tacco, Cheese basket of smoked duck salad with beluga caviar and cream cheese tartlet with rom.