We use cookies on this site to enhance your user experience.
crispy potato tart with black truffle
roasted cauliflower with tomato powder
Linguine in a creamy saffron sauce with fjord shrimps
Monkfish with turnip cornet
Tagliatelle with 60 months aged Parmesan and white Alba truffle
Pine shoot sorbet with Jersey yoghurt mousse& bee pollen tuile
