The menu and table should ideally be all in yellow, a colour that expresses vitality, strength and joy, like the mimosa.
For an appetiser one might start out with small savoury profiteroles filled with mascarpone and gorgonzola, or caprino goat's cheese and hardboiled eggs. To follow, try millet with asparagus, brie and primulas. The recipe is very simple: proceed as for a normal asparagus risotto, but using the millet instead of rice, adding cubed brie at the end and decorating with crowns of yellow primulas. For the second course, a delicate salad of corn with soy beans, julienne of carrots, golden apples and sliced radish with flakes of pecorino: light and perfect for spring.