Part 5

12) Opps sorry we have dropped the lemon tart. 

What fun firstly the plate looked like it had shattered obviously made just for this dish. Actually every plate had been designed for the food no expenses spared on anything. Now back to the tart. It was upside down as you would expect with the shortest thinest pastry and broken with lemon curd splattered on the plate and the filling was lemon verberum meringue with. Hint of toasted thyme and curbs of glassed orange and lemon peel. Glasses were filled with a verjuice. A perfect end.

13) To finish was were served caffe with petite fores which had a sweet jelly with the tartest raspberry on top dusted with raspberry dust, liquid chocolate in the finest chocolate ball dusted wit cocoa and rich chocolate brownies with a peanut crumb. 

Massimo again joined as and we chatted about his decision to keep the restaurant the size it is (24) people per night. He told us this way he keeps complete connection with the food, staff and people. He loves to cook which is how it all started and doesn't  want to loose that connection and strive for excellence. He really enjoys connecting with people who are interested in food and was very happy to chat and share. We left with a little present of his DOC balsamic vinegar and a big smile small and kisses on both c!