Story of the Dish This is a refined seafood raviolo built around one principle: lobster must remain the dominant flavor. The filling combines sweet lobster meat with only enough mascarpone to bind it, while the shells are transformed into an intensely concentrated bisque. The scallops provide a second texture, caramelized outside and almost translucent at the center. Oscietra caviar is added only at service, bringing salinity and a clean marine finish. The result should not t

Italian Foie Gras Ravioli with Brown Butter and Sage Story of the Dish Ravioli Ripieni di Foie Gras con Burro Nocciola e Salvia (Italian Foie Gras Ravioli with Brown Butter and Sage) Foie gras inside fresh pasta can become either extraordinary or excessive. The difference is proportion. The filling must be rich enough to taste unmistakably of foie gras, but not so dense that every bite becomes heavy. The pasta must be thin, the sauce simple, and the Parmigiano restrained. T

Open Ravioli with Lobster, Saffron Bisque, Lemon Butter and Crispy Leeks Story of the Dish This open ravioli is built around one principle: every part of the lobster must be used. The tail and claw meat remain the centerpiece, while the shells are roasted and transformed into a deep, concentrated bisque. Saffron adds warmth and elegance without overpowering the natural sweetness of the lobster. Instead of enclosing the filling inside a traditional raviolo, the pasta sheets ar