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Delicious creations with Koppert Cress
Basil smash
Didess
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Strawberries with Italian meringue from Espuma Dessert
Didess
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Black cod raviolo
Thomas Leatherbarrow
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Smoked sea trout with rhubarb and Yka Leaves
Ernest Jagodziński
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Venison loin with red wine jelly and Shiso oil
Ernest Jagodziński
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Baked Celeriac with dry celeriac, Tahoon Cress, and dry mushroom foam
Ernest Jagodziński
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Saffron “set” risotto and rice salad
Franck Pontais
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Rustico rice, fungus mushroom and Beef Carpaccio
Franck Pontais
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Chicken Bao Bun
Franck Pontais
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Cherry tomatoes and lentils tart
Frank Pontais
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Mozzarella and Daikon Cress arancini
Franck Pontais
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Poached peach “Charlotte” with blueberries and red wine syrup
Frank Pontais
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