Beef chaud-froid with prawns (2005)

The beef, raised exclusively on grain, is presented raw, in the form of a tartar, and grilled. An egg is cooked at 38ºC for 6 hours and placed over the tartar, meanwhile on the grilled beef a lightly poached prawn is arranged. The dish is finished with a slice of crispy bread, spicy pumpkin cream, chopped chives and a few hazelnuts. Paolo Donei, son of a family of restaurateurs and only now reaching his thirties, has managed to carve out a place for himself as one of the finest chefs of the region.