CLEAN PLATE
I eat therefore I cook. A collection of plates from my original (and experimental) recipes.
Lime and Oaxacan cinnamon poached papaya, almond yogurt agar, honeyed granola and mint glass.
Ube torta caprese with homemade toasted almond and macapuno ice cream topped with sugar and shaved macapuno.
Red bean panna cotta, sambuca and sakura suishingen, rice flour struffoli with espresso mousse mochi cream.
Val d’Orcia. Pici pasta with pecorino di Pienza foam, finocchiona sausage and fennel.
Handmade cappellacci filled with sweet corn, ricotta and nutmeg, chanterelles, sage butter sauce
Duck-filled ravioli with chanterelles and 40-year-old balsamic di Modena.
Handmade cuttlefish ink spaghetti, sliced bottarga with tarragon and vanilla poached lobster.
“La China Poblana” merging Mexican and Philippine staples. Poached lobster, serrano jus, tarragon chicaron and Filipino atchara (pickled papaya).
“Sunomono Nopales”. Vinegared nopales strips, grilled nopales, micro arugula, chilled sweet corn, toasted black sesame, and pickled purple radish.
Risotto al sake with parmigiano reggiano foam, fennel, coriander and mullet stock with frog leg fried in phyllo dough.