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8-course Assaggi, chefโs choice, turbot-themed menu, using the whole fish over the full 10-course selection.
First secondi course (no photo): Turbot (wing) cooked at 30 degrees for 20 minutes, bearnaise sauce,? sauce made with fish skin, kimchi sauce; spaghetti of pickled zucchini, fermented flower, flaky turbot, lemony turbot broth with green herb oil
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