Le Bristol

carbonara style, smoked bacon emulsion, black truffle and girolles

a tartar of ""green zebra"" , a soup of ""pineapple"" tomato and a sorbet of ""ox's heart""

in a green tomato juices and coriander aspic, studded with spots of coral and tarragon mayonnaise

just cooked, emulsion of foie gras, juices of langoustines heads and citronella

tender, almost ""melting"" , anchovies, capers and sweet pepper sauce

with black truffle, artichoke and duck foie gras, with grilled topping mature parmesan cheese

chilled with a tomato gazpacho, slightly spicy avocado cannelloni

in a bread crust studded with almonds, ""al dente"" new zealand spinach with curry oil and pequillos

with an aubergine roasted in a courgette flower, yellow pepper and argan oil sauce

filled with crayfish, mushrooms and spinach, crayfish juices with a touch of cream

""meuniere"" studded with spanish cured ham, clams and southern leeks fishbone essences

lemon and coriander, purple artichokes with cockies and razor shells sauce

southern vegetables with baby squid sauteed with basil, crostini bread spread with anchovy

roasted with spices sweet potatoes and foie gras shredded leg meat and fruit ""croque en bouche""

braised with dried fennel carrots with gingerbread and lemon cooking juices

poached in a bladder with crayfish steed variety meats green asparagus and girolle mushrooms in ""vin jaune""

roast in nori crumbs pureed kohirabi wild herbs gnocchi

roasted tandoori style sausage of smoked octopus spilt-peas pureed with ground oil

chilled with a toamto gazpacho, slightly spicy avocado cannelloni

with black truffle, artichoke and duck foie gras, with grilled topping mature parmesan cheese

in a bread crust studded with almonds, ""al dente"" new zealand spinach with curry oil and pequillos

braised with dried fennel, carrots with gingerbread and lemon, cooking juices

green apple, lemon and basil, wild strawberries elixir

liquid cocoa, thin file like wafers and gold guilded sorbet

light and drained clotted cream-cheese, thin fave cookies, strawberry coulis

sorbet, soft hibiscus jelly and an almond flavored meringue cake

crispy shortbread biscuit, roasted hazelnuts ice cream of infused coffee, emulsion of caramel mixed with spices

liquid cocoa, thin tile like wafers and gold guilded sorbet

caramelised delicately wrapped with praline, very light mousse, jivara ice cream

green apple, lemon and basil, wild strawberries elixir

roast with pasta negra ham, parsley juices with a hint of garlic

candied with figs and raisins, toasted brioche bread

stuffed with girolle mushrooms, fishbone essences creamed with ""vin jaune""

smoked with juniper wood, red cabbage and chestnut juices

candied tobacco leaves from the adour

poached with spices, black currant juice, speculoos biscuit ice cream