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Cornet, black pear and cheese
Sable, chicken liver mousse and Madeira glaze
Chef Tommy Myllymaeki
Trout tartare, horseradish, buttermilk and spruce
Hiramasa crudo, fermented grape juice, lemon verbena and black pepper oil
Lobster, rutabaga, ginger and vanilla
Monkfish, artichoke, funnel chanterelles, chicken jus
Quenelle de brochet, scallop, king crab and oscietra caviar
Topside of beef, truffle, whipped egg, pickled celeriac and rosehip
Mallard, aubergine, shiso and vadouvan
Reindeer, caramelised black pudding, clove and citrus
