Chef Ladan Raissi, our Kitchen and Academy Director designed and executed this delicious special. We started with an organic carrot soup with young Thai Yogurt and sprouted lentil crackers. The soup had also a light curry taste that was just right.
The Second course was a Brazil Nut and Wheatberry Risotto with Fennel confit and Truffle oil. It was creamy and crunchy at the same time. Very flavorful and filling.
The dessert was a Poached Seckel Pear with Hazelnut Mascarpone. It was a great combination with intense flavors. I really liked it. Again the creaminess was a common texture throughout the meal. Just right and not too sweet. Well done, Chef Ladan!