This thread deserves an update since Chef Enrico’s cuisine has evolved significantly over the last few years. My recent visit there was much more enjoyable than my first visit six years ago; more sophisticated meal and significant improved service, very friendly with detailed explanations for each course. Here are some highlights:
Meringue coated with cocoa and parmesan. Puffy taco with avocado and sesame.
A unique looking soup crisp dusted with seaweed powder underneath.
Very simple course, but I have never had such an intense bok choi flavour in my mouth before!
Slices of rapa salted in miso, then simply served with drops of olive oil and lemon juice.
Beautifully presented here was Chef Enrico's version of "Piedmonte omelette", a green sponge cake made of chard with tuna pâté on top.
Another eye-pleasing course was his take on a typical Rome artichoke dish where he sous-vide the artichoke and deep fried the skin and the interesting component revealed itself after I destroyed the neatly stacked structure - bone marrow of rabbit!
His signature course! A huge bouquet contained 41 vegetables, herbs, and flowers all from his garden, to be eaten with a pair of tweezers. It took me a very long time to finish this course since I tried to taste each item one by one.
On top of a colourful painting was a pair of raw scallops. Contrary to what appeared a strong sauce, the cheese was very mild, balanced well with the fruitiness from the umeboshi and without overshadowing the freshness of the scallop! The best part was the toasted sesame, dried seaweed, and a touch of wasabi hidden on the other side of the scallop. Clever!
Another signature dish of Chef Enrico serving in Venetian glassware that was made just for this course to resemble a potato. Creamy potato velouté with egg crowded and topped by a very generous amount of white truffle!
Roasted lamb with fennel, lamb jus, and a creamy lamb milk sauce at the bottom.
Last course, a very innovative dessert using Fruits and Vegetables of the season! Sounded weird to incorporate vegetables but it worked exceptionally well with a great mix of textures while offering a hint of freshness and chestnut sweetness. This was a light but very satisfying dish to end a long meal.
I definitely will make another revisit next time when I am back in Alba.
Full meal HERE.