Bavarian char, poached in nut butter, rough mustard and creamy iced parsley

Arctic sea anglerfish, melted Parmesan and fumet of lavender-sherryvinegar

Poltinger lamb, roasted saddle, breast - baked as praline with fine sweetbread, poverade and almond-garlic purée

Raw milk cheese from Maître Antony, green, black and yellow tomatoes

Strawberry and rhubarb, and cottage cheese, compote with Melissa, Ginger Ale ice-cream

as jelly with watercress, fine cream and terragon

a light essence, with pasta squares, algae and fine curry flavour

the cutters and red onion, Pastis and mint

as medaillon, sauce of black beans and spinach