Roast Dublin bay prawns, ravioli stuffed with garden herbs, lobster bisque perfumed with green cardamom

Snails from la Fontaine de Bernn glazed with sauce, potatoes gnocchetti with sweet garlic

Kristal caviar, Noirmoutiers mashed potatoes, Brittany sea crab cooked in short broth, light emulsion

Scottish Salmon, preserved with lemon peel, creamy fresh sorrel, crisply baked green apple and celery

Wagyu beef, raw and cooked green asparagus, mizuna cream, sobacha seeds

Dayboat monkfish, pearly medaillions, fresh peas in various textures, reduction of carrots and coriander bean s

John Dory Roasted thinly-sliced, braised leeks, razor clames, bones juice

Scallops, roasted in butter, green Puy lentils with smoked bacon, cream of lettuce infused with tarragon

Sweetbreads pan-roasted, crispy breadcrumbs, withe asparagus with argan oil, dried apricot condiment

Saddle of lamb, roasted with dulse seaweed, scorsoners, cooking juice

Kintoa Basque pig, roasted shoulder, stuffed potatoes, parsley mash, reduced juice

Citrus fruits baked Alaska, basil meringue, citrus segments marinated with honey

Rhubarb, poached in hibiscus flower syrup, crisp lace biscuits and rhubarb hibiscus sorbet

Green shiso, fresh pineapple, sorbet, pineapple condiment, shiso spherifications

Arriba 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