Parizzi
Excellent traditional cuisine, prepared with an original touch, seasonal menus, meat and fish dishes and a wide choice of Parmigiano. The cellar offers more than 800 labelss mostly italian, and quality spirits. Suggested by the Michelin Guide, Les Geunes Restaurateuers d’Europe, Piatto del Buon Ricordo.

The recipe:
Terrina di cioccolato bianco

Ingredients
White chocolate mousse: 400 g white chocolate, 120 g egg-yolk, 20 g sugar, 2 sheets of fishglue, 250 g cream.
Black chocolate mousse: 200 g milk chocolate 70%, 60 g egg-yolk, 50 g sugar, 1/2 sheet of fishglue, 15 g brandy, 250 g cream.
Hazelnut cream-base: 200 g butter, 200 g sugar, 200 g hazelnuts, 200 g flour, 1 egg-yolk.
Orange sauce: 500 g orange juice, 80 g sugar.

Preparation
Melt white chocolate and mix in the eggs, sugar, water-soaked fishglue and whipped cream, following the same steps to get a black chocolate mousse. Grind the hazelnuts and mix everything in. Spread it on a sheet of baking paper to form a thin layer and put in the oven at 180_ for 5 min. Mix orange juice and sugar in a small pot and let thicken on a low flame.