11) Next we were given a blended wine of Pinot Gris, Pinot blanc and Pinot this has a sweet smell but was not considered a sweet wine. So again a play on your senses. This desert was interesting it had the look and smell of fallen autumn leaves without the compost taste ...thankfully! The dish was made up of fresh leaves from sage, cabage and pumpkin cut in leaf shapes which had been dipped in the finest bitter caramel toffee and bitter chocolate. Giving a crunchy sweet taste which dissolved as soon as it went in your mouth. This set on to of 3 seperate mouses of chestnut, hazelnut and pumpkin with a truffle cream. Mind blowing!
Massimo returns for a longer chat, I think he is intrigued as to why we are taking so many notes and photos. He was just lovely so passionate and talked about food being his dream and passion. He told us his food was for him poetry in everyday life.
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