Gateau of goose liver, phyllo pastry and pear puree
Supreme pigeon, smoked potatoe pure, infused asparagus in yuzu truffle vinegrete, semolina cracker
Scallop carpaccio with balsamic beet vinaigrette
Creamy salmon soup
Ecuador chocolate sponge cake, coconut custard and passion fruit & cane liquor esterification
Salted mackerel with salt and coffee / Condiment mugwort
Berryice
A set of textures and cooking methods for autumnal mushrooms and mollet egg, thyme-infused bouillon
Tastihuil
Beetroot Carpaccio