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

Red crayfish, cooked in a short broth, poultry quenelles with bear's garlic, shellfish jus

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

Turbot, slightly confit, corn polenta with watercress, periwinkles, bone jus

Sweetbreads, crispy chorizo breadcrumb, green peas "à la Française", reduced meat jus

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

Veal from the Basque country, slightly medium cooked, white asparagus, cooked and raw, coffee/kumquat, 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

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