Tbsp olive oil, 1 tbsp cider vinegar, a dash of pepper, salt, juice of one lemon and sugar nap. Rinse the radicchio, remove the stem, cut into corners, season and bake in the white wine-olive oil bath in the stove.
Roughly chop the cleaned mushrooms, sauté them with olive oil in a grill pan and season with salt, pepper and rosemary.
Season the duck breast, sauté it in olive oil and tranch it for serving. Cut the peeled figs into wedges and nape with a cream of the Roquefort, milk and whipped cream.
Cut the peeled mango into wedges and marinate with cider vinegar and a pinch of sugar.
Cook the semolina in milk, sugar and cinnamon, roll out the quantity, cut out diamonds and fry them in butter.
Arrange everything on a large plate and garnish with the chocolate candies on the edge of the plate.
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