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Foliage at the Mandarin Oriental Hyde Park will be offering a taste of northern Italy this November. Head chef Norbert Niederkofler, of two
Michelin-starred St Hubertus restaurant in the Alto Adige region of northern Italy, will be joining the team in Foliage’s kitchen and serving up some of his signature dishes which blend Italian and
Highlights include trout poached in mountain herbal broth with potato and chive puree, and saddle of deer with potato and rosehip gnocchi and melted goose liver. There’s also a chance to sample his
acclaimed dish entitled ‘St Hubertus composition of foie gras’ – foie gras cooked with camomile and honey, then sautéed and served on crème brûlée.
The dishes will be served alongside Foliage’s normal á la carte menu. To make a reservation call the restaurant direct on 020 7235 2000.
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