Crispy potato with vendace roe

Raw shrimp & roasted bread

Razor clam & bergamot

Carrot with horseradish & beef

Pine bark cheese & truffle

Oyster Vichyssoise with tonburi & coriander

Scallops with appel & wasabi

White currant & caviar

Turbot in kombu

Langoustine with Rhubarb

Oat porridge with peas & morels

Lamb with ramson & juniper

Gooseberry & Geranium

Pear with lemon verbena, walnuts & thyme

Frozen Cannelé with almond milk

Plum with shiso & Szechuan pepper

Beetroot & 100-year-old Balsamico

Chocolate & pine shoot