Coldsfoot (tussilago farfara) is one of the most prized medicinal plants for curing cough. Marc Veyrat, however, uses it in the form of foam as an ingredient in this extraordinary bonbon, served at the Auberge de L’Eridan in a hand-carved wooden spoon. Though the combination of caviar, white chocolate and coldsfoot may at first seem farfetched, the result is exceptional.

A clean, essential, paradisiacal dessert. Composed of two elements: the Moscatel wine gelatin and the fraises des bois, hand-picked and intensely perfumed. That is all. Gianpiero Vivalda and his father, Renzo, have chosen an exemplary path summed up in a few words: absolute quality devoid of superfluous elements. Over the years the Vivalda family has succeeded in transforming a simple small town trattoria into one of the best tables in Piedmont. When the fraises des bois are out of season, the dish is served with citrus fruits or berries.

A tireless researcher, extremely creative and very prolific chef, Jean-Luc Fau has established excellent prestige in his region, Aveyron, over the years. In this dish, the sea and exotic flavors merge to form a harmonious ensemble of aromas and sensations. The balance of salty and sweet is perfect, the combination of vanilla and ginger oil is brilliant, and the doneness of the prawn is right on. In addition to being an excellent chef, Jean-Luc Fau is also an excellent painter.

The Cinta Senese meat and pork sausage, one of the gourmet treasures of Italy, are sautéed with garlic, rosemary and fennel, then ground and wrapped in fresh pasta. The tortelli are then boiled and, with a vegetable brunoise sautéed in the pan with oil and traditional balsamic vinegar from Modena, served finally in a chicken broth enriched with stewed chestnuts and strained through a chinois. This recipe of Valeria Piccini’s, a perfect union of Tuscan tradition and haute cuisine, is one of the restaurant’s signature dishes.