The Second Birthday of the Second Son

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Whipped Lardo, Pickled Anchovy, Radish and Chive on Sourdough

Agnolotti of Ricotta, Girolles, Parmesan and Lemon, with Pea and Spinach Purée and Black Tuile

Ex-Dairy Beef Fillet, Confit Shallot, Cauliflower Purée, Pommes Maxim, Parsley and Anchovy Emulsion, Squid Inked Jus

Basque Torta de Queso with Apple Purée

Tarte Tatin

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