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Amuse-bouche
Banana paired with watermelon, dragon fruit and a puree of spinach and watercress.
Italian lard topped with a single hazelnut.
Tandoori-spiced mixture of carrot, tuna and green olives beneath a squid ink biscuit.
Blackberries meringue, celery sticks swabbed with anchovy paste, and crackers dipped in an herb-infused olive oil.
Almond and ginger shortbread cookies spliced with beet root biscuits.
Bread tilogy: French, Italian, and chestnut served with softened and salted butter.
Mortadella sausage with fennel candied in carob molasses.
Crispy nest of nettle pancake with cucumber.
Strawberries, tomatoes and corn flavored sorbet.
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Cress ravioli in an aromatic “broth Zezette.”
Rhubarb water gelee with fresh hearts of palm.
Glazed Pluma Ibérico in a mint and red pepper soup, stracciatella flavored ice cream, Ratte potatoes, spinach leaves and Revard cheese.
Cod grilled à la nacre, pan-fried squid with black olives, aubergines and violet flowers.
Tomatoes, eggplant, and sea asparagus.
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Almond cookie dusted with pink strawberry powder.
Apricot orb, lime and basil tart, white chocolate shell filled with raspberry jam, candied gooseberry and a " Pinky "white chocolate.
Wild strawberries, red pepper swipe, sweet and savory.
Red cabbage and beer-flavored foam served with pomegranate gelee and seeds.
Limes—gelee, candied, and biscuit.
Chocolate cake, hazelnut tuille, coffee liquor cream served in a chocolate shell.
Chocolate truffles.
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