The aim of Toque is to bring the best of professional cuisine directly to the customers’ home, in a menu which seamlessly combines distinction and accessibility. The kitchen is not merely all about the consumption of dishes, rather it becomes a melting pot of conviviality and high quality service.
The chef chose edible gold powder out of a selection of variations also including crumbs and flakes, to bring light to innovative recipes featuring traditional products which all too often have been forgotten.
A triptych of starters and the skilful combination of seasoning and ingredients bring to life an evening dedicated to the discovery of flavour. The experience kicks off with a tuna tartare on a bed of caramelised daikon (a white radish from East Asia used mainly as a condiment) and mayonnaise, followed by coda alla vaccinara (an oxtail stew) served with baby spinach and anchovies, and lastly, sciabu-sciabu sword fish with nori, seasoned with soused carp.
23 kt edible gold powder was also used as a decorative element for a French dish, maigret de canard (duck breast), served on a bed of in-season vegetables and pistachio cream.
The evening was also concluded with a dessert of French origin. Tarte Tatin served with a scoop of cream flavoured ice cream and a sprinkling of edible gold powder. Everything was accompanied by excellent wines and delicious cocktails.
Once more Edible gold by Giusto Manetti Battiloro has been selected as a decorative element for high level culinary art projects.