Culinary rose delicacies

Rose Gala Dinner 

Aperitivo with roses



Crepinette of duck and quail on Port wine reduction
and spicy chutney of rhubarb, celery and roses



Parmesan cheese soup with Bresaola grissini
and drops of roses



Ricotta chhese tortelloni with cream of wild garlic
and straw carrots



Grilled gilthead with potato spaghetti Mediterranean style
and basil sugo



Baby veal fillet with wild herb en papillote
with asparagus and olive oil hollandaise

Plain chocolate soufflé with mango ragout and sorbet
and roses