Chef

Rutabaga with Pork bouillon and Oregano

Mullet fillet cooked in a salt capsule flavoured with seaweed

Candied raw artichokes lacquered with rosemary

Coleseed, colliflower, parsley and smoked cheese

Beetroot, goat's cheese and honey salad

Macarons, pumpkin, apple, dog rose and spelt spaghetti

Roast sirloin aromatised with vine shoots, filaments of thyme and natural colorants, ash, salt and crispy radishes

Herb tortelli in a double reduction