Oyster & pear

Vendace roe & potato

Mackerel with apple & wood sorrel

Scallop with vichyssoise

White currant & caviar

Turbot in kombu & leek

Raw shrimp & roasted bread

Langoustine with cherry

Brussels sprouts with wild mushroom & vin jaune

Carrot with horseradish & beef

Quail in juniper

Pine bark cheese & truffle

Gooseberry & Geranium

Wild blueberries with Chartreuse & thyme

Plum with shiso & Szechuan pepper

Burnt Jerusalem artichoke & hazelnut

Rose & Beetroot

Chocolate & pine cone