Sea scallops, pan-seared, "breaded" with buckwheat, green asparagus, tangy bard jus with citrus fruit

Snails from la Fontaine de Bernn, smoked potato cream, young fava beans, foamy milk and parsley

Sea urchin, coral espuma, crispy fennel salad, crab poached in a "court-bouillon"

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

Duck foie gras, thin ravioles, candied tender leeks, button mushrooms chicken broth

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

John Dory, roasted thinly-sliced, melting gnocchis with hulls, leeks creamy

Line-caught sea bass, slightly confit, corn polenta with watercress, periwinkles, bone jus

Sweetbreads, pan-roasted, braised salsify, fresh herbs just "faded", shellfish bisque

Lamb, roasted saddle, "candies" of confit shoulder, morels with yellow wine, tender vegetables

Iberian pork, raosted rack, crushed potato with tonka bean, Brussels sprouts, reduced meat jus

Pear "conference", pan-fried, caramel crisp, walnut emulsion, pear sorbet

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

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

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