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
Asparagus and chinotto
Turmeric risotto
Cardoncello mushroom
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’
Sweet fried milk
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
sea urchins millefeuille, tomato, basil
€ 60
PURPLE PRAWNS
purple asparagus, “Kaluga Amour” caviar
€ 65
VEAL MUZZLE
oyster sauce, fruit mustard, chickpeas and black truffle
€ 45
QUAIL
quail’s egg, liver cappuccino, artichoke from Albenga
€ 48
First courses
PESTO RISOTTO
snails with tamarind sauce
€ 40
GUINEA FOWL RAVIOLI
king prawns, vegetable paysanne, salsa ricca
€ 38
PANSOTTI
borage, baby squids, nuts sauce
€ 40
SPAGHETTI
rosé champagne sauce, lobster, black truffle
€ 60
Fish
TURBOT
Verona celery, mono Arabica personal blend, vodka infusion
€ 55
RED MULLET
white asparagus, hare ravioli, salmì red mullet sauce
€ 55
SOLE
bottarga, wood sorrel, maitre d’hotel sauce (for 2 pers.)
€ 140
Meat
VEAL CHOP
chard, whisky sauce and black truffle
€ 60
GREY RABBIT
purple prawns, borage, Taggia olives, Ligurian sauce
€ 48
VEAL SWEETBREAD
onion soup, scorzonera, eel’s sauce
€ 50
ROSSINI FILLET
Périgueux sauce (for 2 pers.)
€140
Desserts
UNUSUAL VEGETAL
Acacia honey crispy crust
Ezio Santin’s style wild berries
seasonable strawberries and vegetables coconut milk and herbs flambé
red fruits sorbet and Sanremo fava beans
€ 28
MERINGUE CAKE – OMELETTE SURPRISE
Oven cooked meringue
Genovese rhum-alchermes with trifle ice cream
vanilla and chocolate alcoholic Savoyard
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
Bitter herbs chlorophyll, coconut milk chantilly and oyster
White chocolate, pineapple, celery and sea urchin broth
Oli and bergamotto
Banana with cloves, black truffle and amaretto mou
Sweet fried milk, modern
Chocolate soufflé with chocolate ice cream
Terrestrial crust, coffee perfume
White onion soup with Martini Bianco and lime
Madagascar vanilla ice cream
€ 70
€ 55 (Selection of 5 desserts of your choice)