A vibrant dish that at first glance should be on a summer menu. However, the fall spices tell you other wise and this dish quickly becomes a flavour adventure.
An exceptional summer dish, which Chef Kyrn first discovered while visiting Marseille as a child. It’s taste and warmth has stuck with him ever since.
The flavours of the local vegetables continue to shine through even after Chef Kyrn combines the rich toppings of foie gras torchon, suckling pig prosciutto and truffle.