food

Sheep’s milk sorbet with Rachel’s goats cheese, oats, and sorrel, a spring dish by chef <n>Adam Handling</n>.

Dessert by pastry chef <n>Camilla Jesholt Buffatti</n> made with molds from <n>MoldBrothers</n>.

Dishes by chef <n>Nadia Frisina</n> for the <n>Our Table</n> pop-up at <n>The St. Regis Venice</n>. Photo by <n>Mattia Aquila</n>.

Venise : Un restaurant éphémère installé dans l’ancienne demeure de Casanova

<n>The French Dispatch</n>, a dish by chef <n>Thomas Demuth</n> at the restaurant <n>TANNAY</n>.