A few bits of a meal at Spinasse with Angie and Linda.
top: hand-cut pasta with butter and sage; bread + breadsticks
middle: campari and soda; sweet goat cheese mousse with rhubarb gelatina and ginger crumble
bottom: vanilla panna cotta with sour cherries; torrone gelato terrine with honey caramel
I just realized this makes it looks like we mostly just ate dessert, but I promise there were some veggies, too!
