Categorie: <span>Fine dining</span>

Scallops with parsnip cream and watercress sauce

Wolffish with buttermilk-sambai jus, asparagus, smoked potato and vadouvan crisp

Veal tartare with sage cream

Cod with Jerusalem artichoke and hazelnuts

Tartelette of black lime, bergamot, pear & stewed-pear ice cream