Saint Martha

with champagne sabayon and bone marrow beignets

with watercress-yogurt emulsion, pickled cippolini and brioche

with market melons, burnt orange oil and pink salt

with american sturgeon caviar, cucumber and horseradish

with lemon, chamomile and pumpkin seed tabbouleh

with toasted brewer's yeast, mushroom and egg

with raw milk panna cotta, summer vegetables and tomato dashi

with burned avocado, whitefish roe and chicken skin

with green goddess, trout roe and succulents

with field peas, courgettes, and fennel-mussel emulsion

with cream of wheat, almond-red curry broth and garden herbs

with turnips, mushrooms, and black garlic broth

with steelcut oats, carrots, pickled dates and moorish spices

with smoked eggplant, buckwheat mole and cashew cheese

with hoisin, tiny lettuce and root vegetables

with beets, lavender granola and parsnip milk

with mushroom, hazelnut praline, pickled blueberries and toast

with morcilla sausage, sunchoke and egg

with avocado mousse, hearts of palm and seaweed doritos

with koshihikari rice, sauce nero, lardo and espelette