We use cookies on this site to enhance your user experience.
7 / 10
Chutoro rolled in bottarga & smoked chili & soy & wasabi & crispy levain from Antibes @laurentgras
Ishidai & lemon olive oil & grapefruit & saffron & sea salt @laurentgras
Kampachi jamon cured in fermented matcha & Meyer lemon and chili & potatoes in butter milk & black lime @laurentgras
Sake lees cured aori ika & uni & shiso & long fermented chili @laurentgras
Remoissenet, Les Referts, puligny Montrachet 2006 @laurentgras
@laurentgras on pasta
Chestnut flour taglioloni alla chitarra (from Antibes) & foie gra & porcini & butter @laurentgras
Salted fermented concord grape & kohlrabi and lemon & olive oil and baby kale @laurentgras
Butter poached kinmedai & ginger brioche crumbs & scallion and parsley & Meyer lemon butter @laurentgras
3 days slow cooked duck broth & katsuobushi & kombu & beet and koji cured foie gra & radish & seared duck breast & watermelon radish @laurentgras
BBQ shimaaji & daikon & white ponzu & battera @laurentgras
Apple pickled in whey fermented apple cider & celery root and crème fraiche & apple ice @laurentgras
ChocoCherry @laurentgras
Cherry chocolate mousse & dehydrated cherries & chocolate and cherry juice glacage & crunchy biscuit & maraschino cherries @laurentgras
