with garlic and basil wrapped in dill-baked leeks, salad on tomatoes and salmon roe

in ceviche served with gazpacho pearls made from kiwi and a smooth mango salsa topped with spider bread

with truffle mayonnaise, fried capers, quail eggs, roasted onions and dijon mustard, cornichons and chives

with radish, apple, flank pork, beetroot shoots, black garlic and mache salad

with spring onion pastry topped with bleak roe

served with seaweed caviar on crisp bread

with crushed fresh potatoes, root fruit brunoise with capers and saffron and confit tomatoes flavored with lime and chili

with asparagus foam, variation on artichoke and puree flavored with marrow

with homemade béarnaise sauce and parmesan fries tossed with parsley and chives

served with oven-roasted root vegetables and a clear jus of chicken broth and dill

with broad beans, spinach, cauliflower and truffle sauce 

with raspberry sorbet and caramelized hazelnuts

with vanilla ice cream topped with meringue and grated chocolate

The evening's choice