Chris Pople:
Table setting
Chris Pople:
Aperitivo, Ferrari Maximum Brut
Chris Pople:
Olives
Chris Pople:
Ham and Grana Padano
Chris Pople:
Bread selection
Chris Pople:
Focaccia
Chris Pople:
Olive oil and balsamic
Chris Pople:
Sparkling wine
Chris Pople:
Chestnut mousse, pancetta, pine nuts and rosemary
Chris Pople:
Wine 2
Chris Pople:
Octopus cooked in olive oil with pumpkin cream, coffee pearls and watercress sprouts
Chris Pople:
Wine 3
Chris Pople:
Poached egg with Alba white truffle and Grana Padano cheese fondue
Chris Pople:
Poached egg with Alba white truffle and Grana Padano cheese fondue
Chris Pople:
Beer
Chris Pople:
Fusilli al ferretto with artichokes, scampi and liquorice powder
Chris Pople:
Wine 3
Chris Pople:
Rack of lamb topped with garlic and thyme, with polenta and cavolo nero
Chris Pople:
Bread, chocolate, olive oil and salt