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cured shrimp in citrus, served with fermented pomegranate and a cream of its liver
sea anemones served with crispy chicken skin and creamy aged fish roe
morel, grilled on the barbacue and filled with seasonal mushroom
soft lobster claw, seasoned with grilled peach and served with its own meat and fermented milk
smooth clam served with seasonal preserves, tomato water and bergamot
cod aromatized with tangerine flowers and served with smoked mussels and a silky seafood sauce
grilled oysterscallop with a lemon cream and fermented wild garlic flowers
freshly grinded beef seasoned with preserves, served with aged fiss eggs, grilled fermented onions and a sauce of sparking rhubarb wine and oyster
crispy edible butterfly and chilled aerated beeswax cream, chamomille bread and fermented cherries
acidic poppy flower seasoned with sea buckthorn served with chilled caramelized butter mousse and a caramel of pistachio miso aromatized with bergamot
