TRUFFLED FONDANT EGG
The egg cooked at low temperature (62°C.) achieves an ideal creaminess in the yolk that amazes and excites every time I eat it!
I like to combine it with parmesan mousse, creamed spinach and a soft spinach sponge.
Moreover, in this version, the egg is massively flavoured with truffle through a special osmosis process.
– Brut Nature Cupelli – Tuscany – Classic Method (48 months on the lees) 750ml – 37€
– Orpicchio fattoria Dianella – Tuscany – Limited edition still white wine 750ml – 45€
– Champagne Barbier Louvet prestige B/N Grand Cru 750ml – 65€