Sorry, you need to enable JavaScript to visit this website.

INfusion 3: Lorenzo Cogo and Mikael Svensson 's Four Hand Dinner Riff

14 November, 2019
Chef Lorenzo Cogo INfusion 3

Photo Luca Zizioli

INfusion 3 menu: Unique and original

On a culinary level, INfusion 3 saw the mediation between the love of Cogo's bitterness and acidity pushed by Svensson. Among the unforgettable dishes were the “puntarelle” with bergamot and pickled watermelon, the Morro cod - one of the finest and most appetizing of the evening - with apple and jalapenos, beetroot cappelletti with smoked eel and foie gras, linguine (studied by Cogo with Barilla) black with cuttlefish, guinea-fowl with truffles and walnuts. The dessert played out with vegetables: Celery, black olives powder, meringue and pumpkin ice cream prepared with Carpigiani.

At the end of the evening, another "surprise" dessert, arrived, a buttery and sweet Tarte tatin served with a scoop of pumpkin ice cream flavoured with nutmeg.

The dinner ended with hugs, chatter and laughter, with the hope that there may be more such entertaining evenings in the pipeline.

Atomix joins Lyle's for Shoreditch Dinner

Atomix joins Lyle's for Shoreditch Dinner

Next Article