Kitchen
Less obvious cuts
Tongue, tail, heart and offal are not provocation: they are a concrete way to give value to the animal and to the kitchen.
Some ingredients ask for more listening. Tongue, beef tail, heart and less immediate cuts need technique, time and the right words in the dining room.
For us they are not dishes designed simply to surprise. They belong to a more complete kitchen, one that tries to value the whole animal and not only the easiest parts.
When they work, they become deep, generous and very gastronomic dishes. The key is to treat them with respect, without hiding them and without making them unnecessarily complicated.