Oyster & cabbage

Vendace roe & potato

Mackerel & green asparagus

Scallop with vichyssoise

White currant & caviar

Turbot in kombu & white asparagus

Raw shrimp & roasted bread

Langoustine with cherry

Morels & peas in Vin Jaune

Carrot with horseradish & beef

Quail in juniper

Pine bark cheese & truffle

Gooseberry & Geranium

Rhubarb & ginger

Plum with shiso & Szechuan pepper

Burnt Jerusalem artichoke & hazelnut

Rose & Beetroot

Chocolate & pine cone