Menu No 6: Pineapple, Parmesan, Earth, Marine, Citrus, Cardamom

Spring brings more than just warmer temperatures—it brings ingredients rich with possibility and the promise of renewal. Menu No 6 embraces the season's bounty with recipes that showcase spring's best produce while demonstrating how thoughtful cooking can transform simple ingredients into something remarkable.

Menu

• Mezcal Cocktail with Tepache

• Radishes with Anchovy Butter

• Raviolo al' Uovo nel Brodo di Parmigiano

• Green Harissa Rice Pilaf

• Asparagus and Roasted-Pickled Beets

• Cod Broiled in Charmoula

• Carrot Cake with Cardamom and Fromage Blanc