Garlic Clove

Packed with nutrients and powerful flavours, the soup has a vibrant green colour and strong nutty, smoky taste, brought on by smoked salt, walnut oil and dry-fried kale.

This takeoff on a grilled Caesar salad replaces romaine with two colors of chicory lettuce—pale Belgian endive and scarlet radicchio. Both of these leaves are far more bitter than romaine, elevating the contrapuntal between vegetable, dressing, cheese, and salt.

Using a mix of vegetable oil and extra-virgin olive oil is crucial to the flavor of the aïoli.