Versione (497 caratteri): Sea bass is often served as a simple fillet, yet the whole fish holds far more to discover. Here, a large sea bass, sized to the table, is transformed entirely across four courses: fillet, skin, scales, bones, head, liver, and even fat. Surprisingly, it's also featured in the dessert. Zero waste, maximum flavor, a genuinely different kind of tasting experience. A rare chance to appreciate the fish in its entirety, unlike anything guests will find on a standard menu.

Lobster is a prized, costly ingredient, yet most menus serve only the meat, or worse, a whole lobster guests must shell themselves. Here, each guest still enjoys a whole lobster, entirely their own, but served across four courses: every part plays a precise role, tail and claws, legs, roe, shells slow-extracted for depth. No shells to crack, no messy hands, just a stimulating journey through different textures and flavors and zero waste, to fully appreciate the creature, course after course.

Hare, nose to tail: a rare, seasonal menu built entirely around a single ingredient. The appetizer alone unfolds into four distinct snacks, followed by a first course, two mains, and, unusually, even dessert, each drawing from a different part of the animal. Given the standard size of a whole hare, this experience is designed for tables of four, or multiples of four, and offered exclusively during game season, when hare is at its finest. Zero waste, maximum flavor, nothing short of rare.

You can ask this chef to create a meal around your preferences.