Truffle paste

The salad assembly principle by Mark Shah Akbari, the chef of the Sybarite restaurant, repeats all the already established and popular recipes: edamame beans, broccoli, lettuce leaves, grilled king prawns and the ubiquitous avocado, where would we be without it. All this is crunchy, refreshing and beautifully laid out on a plate. And the fragrant dressing of applesauce mixed with an almost perfumed dose of lemon and lychee returns originality to the seemingly standard combination of ingredients .

Truffle ice cream is an exquisite dessert that combines the creaminess of dairy with the depth of truffle flavor. Its roots lie in European gastronomy, where truffles are valued for their refined aroma and rich taste. The creamy texture of the ice cream, enhanced by truffle paste, gives it a noble softness, while a light sweetness perfectly balances the earthy notes of the truffle. It is prepared with careful attention to ingredients, from the ideal blend of milk and cream to the delicate mixing of paste. This delicacy not only provides pleasure from taste but also becomes a symbol of culinary mastery. It is perfect for an elegant dinner finish or as a refined treat at any time of day.