Service

The tasting menu

Ten courses drawn from the Founder's Collection — the wine to pour, the herbs to tear, the spices to finish with.

"A jar is not a shortcut. It is a course you began cooking a year ago."

ELENA VASARI-COLE · FOUNDER

FIRST COURSE · 01

Smoked Wild Salmon

WINE: Blanc de Blancs Champagne, zero dosage; Chalk and bruised apple cut the alder smoke; the low dosage keeps the fish clean.
HERBS: Dill crowns · Chervil · Chive blossom
SPICES: Cracked white pepper · Juniper · Lemon zest
AT THE TABLE: Cold, on rye toast with cultured butter and a spoon of crème fraîche.

SECOND COURSE · 02

WINE: Manzanilla en rama, chilled; Sea salt against sea salt — the flor answers the oil rather than fighting it.
HERBS: Flat parsley · Wild fennel frond
SPICES: Pimentón de la Vera · Coriander seed
AT THE TABLE: Straight from the tin with the oil, sourdough, and a squeeze of lemon.

THIRD COURSE · 03

WINE: Aged white Rioja; Oxidative nuttiness meets the bean's creamy starch.
HERBS: Bay · Sage · Rosemary tip
SPICES: Black pepper · Garlic confit · Sea salt flakes
AT THE TABLE: Warmed in their liquor, finished with green olive oil and a rasp of hard cheese.

FOURTH COURSE · 04

WINE: Chilled Bandol rosé; Mourvèdre's dry herb edge keeps the pepper's sweetness in check.
HERBS: Marjoram · Basil · Thyme
SPICES: Smoked salt · Sherry vinegar · Cumin
AT THE TABLE: Room temperature, torn by hand over burrata.

FIFTH COURSE · 05

WINE: Etna Bianco (Carricante); Volcanic salinity and high acid mirror the fruit without sweetening it.
HERBS: Basil · Oregano flower
SPICES: Chilli flake · Fennel pollen
AT THE TABLE: Crushed over grilled bread, olive oil, flaked salt.

SIXTH COURSE · 06

WINE: Village Burgundy, Pinot Noir; Forest floor to forest floor; the wine's silk carries the ragù's depth.
HERBS: Thyme · Lovage · Parsley stem
SPICES: Black pepper · Nutmeg · Dried porcini dust
AT THE TABLE: Folded through pappardelle, off the heat, with butter and pecorino.

SEVENTH COURSE · 07

WINE: Cahors Malbec or aged Madiran; Tannin scrubs the fat; the wine's dark fruit meets the thyme cure.
HERBS: Thyme · Bay · Tarragon
SPICES: Pink peppercorn · Clove · Orange peel
AT THE TABLE: Crisped skin-side down in a dry pan, with bitter leaves and mustard.

EIGHTH COURSE · 08

WINE: Chianti Classico Riserva; Sangiovese acid keeps pace with the smoke and the reduction's sugar.
HERBS: Oregano · Basil
SPICES: Smoked paprika · Chilli · Toasted garlic
AT THE TABLE: Over hand-cut pasta or spooned beneath a roasted fish.

NINTH COURSE · 09

WINE: Northern Rhône Syrah; Olive, pepper and cured meat notes echo forty-eight hours of braise.
HERBS: Rosemary · Bay · Thyme
SPICES: Black pepper · Star anise · Allspice
AT THE TABLE: Reheated gently in its own jelly, over root purée, with the sauce reduced hard.

LAST COURSE · 10

WINE: Sauternes or a late-harvest Riesling; Botrytis sweetness meets the preserve's acid and holds it steady.
HERBS: Lemon verbena · Bay leaf (in the set)
SPICES: Vanilla · Cardamom · Long pepper
AT THE TABLE: With aged cheese and a plain cracker, or over thick sheep's yoghurt.