Scottish salmon, slowly confit with hazelnut oil, crunchy vegetables, Kristal caviar, lettuce coulis

Snails from la Fontaine de Bernn, smoked potato cream, young fava beans, foamy milk of burnt onion

Porcini mushrooms, roasted and creamy with tonka bean, grilled baby gem, Colonnata bacon

Fresh garden beetroot, cooked, raw and dried, seasoned with Xeres vinegar, beech wood smoked eel

Artichoke and Burrata, in ravioli, roasted black fig, ruccola, Bellota ham broth

Lobster, cooked with marjoram leaves, fresh corn pasta, red pepper condiment, broth emulsion

Monkfish tail, cooked with fennel wood, candied vegetables, bearnaise sauce with dill and zest

John Dory, slowly roasted fillet, artichoke textures with blackberry vinegar, crayfish

Sweetbreads, crispy with seaweed, candied young leeks, shell and salicornia, reduced jus

Loin of veal, medium cooked, first chanterelles, celeriac espuma, marinated tomatoes, meat jus infused with savory

Duckling Criaxeria of Béarn, roasted fillet with verbena leaves, spicy legs, grapes and turnips, reduced jus

Rhubarb, poached with verbena, yogurt sorbet, light cream with verbena

Pink grapefruit, Earl grey tea emulsion, shortbread, sugar opaline, grapefruit sorbetshortbread, tea emulsion and imperial earl grey tea sorbet

Quetsche of Alsace, cooked and in sorbet, crispy caramel and lightly scented emulsion with cinnamon

Macaé chocolate, cocoa meringue, chocolate creamy, crisp leaves, ice cream

Brazil red Iapar coffee, bourbon vanilla, caramelized custard cream with coffee, coffee ice-cream flavoured with orange blossom