64°C smoked egg, Jerusalem artichoke, duck magret, parmesan cream

Step into a refined culinary experience where precision meets indulgence. This recipe highlights the egg cooked at 64°C, a delicate technique that reveals an irresistibly silky texture.

Around this centrepiece, Jerusalem artichoke brings gentle earthiness, while duck magret introduces depth and richness. Parmesan cream completes the composition with smooth elegance, tying each element together in perfect balance.

Designed as a sophisticated tasting experience, this moment celebrates harmony in both texture and flavour. An invitation to explore contemporary cuisine that is precise, expressive and deeply satisfying.