In 2002, Gianni Battistella shifted the focus of his traditional-cuisine restaurant onto the difficult task of experimentation. It was a brave decision that did not go without sacrifice, however, after surviving the initial reticence of the clientele the restaurant seems to have been nicely rewarded with success. This latest recipe reunites both terrestrial and marine escargots in a brilliant crustacean fumet and a light bourguignonne. Polenta ice-cream completes the dish while adding interesting temperature contrasts.
