di Damiano Trulli
Chef Massimiliano Sena, an Italian culinary master at the Château de Courcelles in northern France, presents his exquisite dish, “L’Œuf Bio Parfait Cuit à 63°, Girolles et Crème Parmesan 36 mois.” This refined creation highlights seasonal ingredients like girolles and aged Parmesan, showcasing Chef Sena’s passion for combining simple yet bold flavors. With a delicate balance of textures, from the perfectly cooked egg to the crisp crumble cacao, this dish is a tribute to his Italian roots and French techniques. —damianotrulli
