Underneath the apparent simplicity of Alfredo Russo’s cuisine complex procedures are hidden. The omnipresent creativity is not, however, pushed to such an extreme as to be in constant, obsessive search of the surprise. His philosophy is illustrated well by this dish, created in the course of the restaurant’s first year: the quail thighs, cooked to perfection and served in their juices, is accompanied by an egg, almost soft-boiled, and a celery and potato ganache.
Divine!
