Three-Michelin-star chef Massimo Bottura from Osteria Francescana creates a signature dish of psychedelic veal not flame grilled, a dish that he says is inspired by British artist Damien Hurst. It’s a dish that plays with your mind. The smoked outside flavour is created from smoked olive. The sauce becomes a work of art but whilst each dish is unique the sauce quantity is always the same.
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