AVOCADO TOAST

A great classic loved by the chef, who emphasizes every element of the recipe:

the ancient grain bread rises gently for at least 48 hours, making it delicious and very digestible.

The egg is cooked at 62°C to achieve the perfect creaminess of the yolk.

The hollandaise sauce is whipped with a siphon, making it very light and creamy at the same time.

The chef likes to add salmon roe on top. If you prefer a vegetarian version, the roe can be replaced with chives.

Finally, the avocado: you need a bit of luck to find a good avocado that is soft and creamy. The good news is that the chef is usually lucky!

Wine pairing:

– Franciacorta Mosnel Parosè 2016 Riedizione 2007 750ml – 130€ (award 3 glasses)
– Franciacorta Bagnadore Riserva 2016 750ml – 85€ (award 3 glasses)
– Orpicchio 2020 white still wine Riserva Limited Edition – Fattoria Dianella Tuscany 750ml – 45€ (award 3 glasses)