The Tribbiani is my favorite item in the tasting menu. Very rich, very intense, very indulgent.
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The crunchy focaccia chips is coated with chicken oil. And as if the strong chicken aroma wasn't enough, it is to be spread with duck liver mousse encapsulated in that dome. Creamy, savoury and just a little sweet from the addition of Pedro Ximénez soaked Medjool date jam. It can get gelat, but I love the intensity in both aroma and taste due to both the chicken fats and duck liver.
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My tip: spread the duck liver on the side without chicken oil, and put it into your mouth with the chicken oil on the tongue. This way, you taste the chicken oil first, before being hit by the strong duck liver.
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This is an invited tasting.