With avocado and maxorata cheese

En crôute

With sea urchin, red prawns and pink grapefruit

With noisetter butter and black garlic

With grilled nouc nam peppers and perigueux sauce

With coconut toffy and bergamot

with jalapeño salmorejo and sake

with mushrooms and artichoke

with barbecue juice and pinapple

with duck consommé and spring vegetables

with bacon and sugar snap juice

with mussel curry and sea fennel mojo

with spinach florentine style and perigueux sauce

caramel and ginger