Dublin bay prawns, seared with butter, apple and quince condiment, virgin walnut oil with crispy endives

Snails from la Fontaine de Bernn, smoked potato cream, chanterelles deglazed with Xeres vinegar, parsley emulsion

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

Mackerel, half-cooked saddle, belly tartar with lime, daïkon radish, cream of blackcurrant mustard

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

Turbot, roasted in Lardo di Colonnata, coffee oil candied carrots, orange vinaigrette

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

Scallops, golden roasted, roots vegetables preserved with sage leaves, emulsion of shell stock

Sweetbreads, pan-roasted, crispy capers with breadcrumbs, baby swiss chard, chanterelles mushrooms

Beef from Argentina, roasted rib steak, celeriac in various textures with hazelnuts, grated bottarga

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

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

Thaï coconut, natural and granita, egg white with lime flavor, soursop 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