Chef Taglienti’s offer is nowadays a skillful game between re-reading and contamination, intuitions that from North to South, alongside the skeleton of Italian flavors and not only that, cross five different and yet extraordinarily coherent kitchens: from the very pure avant-garde distinguished by poignant acidity, to the uncompromising classicism of the French bases and sauces, passing through the hunt, in order to arrive today to the rediscovery of the great Italian tradition and of great forgotten recipes, without overpassing the vegetables, the new protagonist for the present and future gastronomy.
MENU1
To provide to the vegetal world the importance of a main dish at the same level of a meat, a fish or a first course. An almost unedited language, developed as the protagonist of an entire menu: a path made seven central dishes, each of them represented by different declinations, created without rules and with the maximum contribution of spontaneity and creativity of the entire LUME’s brigade. The chance of moving a vegetable from its common place, to combine it through new harmonies, completely unusual and unexpected, giving it back its proper gastronomic dignity: this is our “new” avant – garde.
Water, oil, lemon and licorice
Garcinia and herbs, nuances
Citrus carrot
Turmeric risotto
Trombetta courgette
Boiled potato
Grandesser
2
Italy is at the heart of everything today, Italy as the ultimate culinary mission and espression, Italy as the desire to convey, with excellence, the sensibility and ability to read the essence of terroir and raw material. “TAGLIENTI racconta TAGLIENTI” is my personal narrative, but it is also a game, a memory game, a succession of tastes and emotions, memories, perfumes, our cultural hinterland, our inheritage that finally meets evoution…‘à la Taglienti’.
Water, oil, lemon and licorice
Cuttlefish in black and white
Saltimbocca alla romana
Mortara foie gras in steamed cabbage pastry
tepid cream of oyster and cassoeula sauce
Traditional Bolognese style lasagne
Fried morone fish with salmoriglio sauce
Quintessence of ‘tocco alla Genovese’
Figs pie
Mushroom cappuccino with liver royale
3
Inspirations and intuitions that arise from the need to express myself and which, thanks to the naturalness of the gesture, they seek a precise tasting and experiential logic; they talk about my Liguria, but also of all the places that I lived, without space and time and without limits.
Celery and yuzu
Garcinia and herbs
Scrambled oyster
Sea urchins and grapefruit
Tripe and caviar
Bottarga and maracuja
Morone and lemon
Kidney and eel
Pigeon and coffee
6 small pastry bites
4
MENU
À LA
CARTE
Starters
SHRIMPS
Comptè vol au vent, cooked and raw porcini mushrooms, jujube
€ 68
PURPLE PRAWNS
caco vanilla, “Kaluga Amour” caviar
€ 68
VEAL MUZZLE
oyster, fruit mustard, chickpeas and purslane
€ 45
QUAIL
liver cappuccino, cabbage, black cherry and dill sauce
€ 48
First courses
UNSEEN RISOTTO
Parmigiano Reggiano, Albufera sauce, coffee perfume
€ 40
GUINEA FOWL RAVIOLI
king prawns, vegetable paysanne, salsa ricca
€ 42
POTIMARON PUMPKIN RAVIOLI
chinotto mustard, amaretti from Sassello
€ 40
SPAGHETTI
champagne rosé sauce, lobster, black truffle
€ 65
Fish
TURBOT
Verona celery, foie gras, mono Arabica Illy personal blend
€ 58
RED MULLET
turnip top, Pugliese pancotto, sweet roasted lamb sauce
€ 58
SOLE
Riviera artichokes, Mediterranean ragù, maitre d’hotel sauce (for 2 pers.)
€ 140
Meat
VEAL CHOP
chard, creamy polenta, Lagavulin, black truffle
€ 60
GREY RABBIT
purple prawns, borage, Taggia olives, Ligurian sauce
€ 48
LAMB
chicory, pink grapefruit baby onions and lobster
€ 50
ROSSINI FILLET
Périgueux sauce (for 2 pers.)
€140
Desserts
UNUSUAL VEGETAL
Acacia honey crispy crust
Ezio Santin’s style wild berries
strawberries and vegetables, coconut milk and herbs
red fruits sorbet
€ 28
MERINGUE CAKE – OMELETTE SURPRISE
Oven cooked meringue
alcoholic Savoyard, vanilla and chocolate ice cream
“Genovese Paciugo”
modern trifle
€ 28
PUFFED BISCUIT – GRAND CRU OF CHOCOLATES
Abinao puffed biscuit
anamelaca Guanaja
creamy Ivoire and personal blend Luigi Taglienti Illy coffee
Macaé ice cream
cabbage millefeuille and Caramelia
Araguani truffle and cocoa beans
€ 32
RHUM AND MADAGASCAR VANILLA BABA’
Ron Santiago de Cuba 8 years poached babà
soft – crisp vanilla ice cream
rhum and vanilla warm eggnog
€ 35
GRAND DESSERT LUIGI TAGLIENTI
Hibiscus, tarragon pink grapefruit and beetroot
Oil and sambuco
Parsnip and coconut milk
White chocolate and sea urchins broth
Milk and mint
Peach and liver cappuccino
Figs pie
Chocolate soufflé with chocolate ice cream
Terrestrial crust, coffee perfume
Madagascar vanilla ice cream
€ 70
€ 55 (Selection of 5 desserts of your choice)