Autumn is the busiest season in our kitchen. The farms send their last tomatoes and their first squash in the same week, and our forager comes back from the woods with baskets of mushrooms.
On the menu this month
- Wild mushroom risotto with thyme and mascarpone
- Roast squash with brown butter and sage
- Duck breast with the last of the cherries
- Quince tart with crème fraîche
Cook what is ready, not what is on the calendar. Marco, chef and owner
White truffles arrive at the end of the month. Book the White Truffle Night before it fills up.
