Sensing

piquillos and tomato confit

with lime and mizuna

with pesto and arugula

with cooked and raw fennel

eith creamy polenta and fresh herbs

with gnocchi and seasonal mushrooms

with quince jam and spice bread

with pheasant and truffle oil

with foie gras and artichoke, chest and tomato confit

with chest pork brisket, apple confit and blood sausage

with citrus confit

with licorice and a financier

raw and cooked

with small white beans

with pickles and black radish

roasted figs with wine

with coriander

quince jam and spiced bread

with pheasant and truffle oil

in a shell with crab bisque emulsion

with small white beans and sea urchin emulsion

with foie gras, peppers and tomato confit

with creamy romaine, butter and seasonal salad

with mizuna emulsion, chanterelles and sautée squid

with brisket, apple confit and blood sausage

watercress gnocchi and roasted figs

in a daube sauce

and black trumpet mushrooms

with citrus confit

with calvados infused cream

with licorice and a financier

pear with chocolate sauce, vanilla ice cream and brioche