La cima di rapa at Yeast

At Yeastevery change of menu is a feast. It’s not that we don’t want to try every dish, it’s just that we don’t have the time. Following Freddy Garanjoud’s departure from the Matière restaurant, chef Ludovico Rolandi brilliantly took over the stoves at Yeast and continues to offer marvellous creations to share (or not). In the image of “cima di rapa” (a distant cousin of broccoli), the chef has mastered the art of cooking in a way that respects the soul of the product. The central stalk of the vegetable is cooked al dente, while the small florets remain crisp. This vegetable-based starter is accompanied by a magnificent beurre blanc that takes on intense pink hues on contact with the diced beet. As Bérengère and Bertrand Lutaud twirl around a packed room, this tender gourmet moment delights us and makes us want to come back very soon.