Glorify Boffi’s kitchens by proposing dishes suspended as in weightlessness above the vast worktop in the noble materials.
This project, realized with the chef Éric Trochon, and the help of his students of the College of French cuisine Grégoire Ferrandi, gave rise to two types of suspensions:
Biscuit stained glass of Parmesan cheese: provide with an ear for the gripping ability fragile, precious and translucent as certain butterflies.
Some pork in pig's silk: slice of Parma ham and coppa on hanger. Cut delicately with impeccable scissors, fine tissues.