Course 1: lightly charred cod with cucumber, tomato and curry madras vinaigrette
Course 2: pollack with a crust of mustard and Fladrian cheese, legumes, radish and whey and wild garlic jus
Course 3: eggplant flan, abalone, corn cream, ayo blanco sauce
Course 4: iberian pluma with galanga, grilled fennel and artichoke and barigoule jus
Course 5: pigeon smoked on hay, pomme puree, celeriac, dates cream and jus of porto and madeira
Course 6: crunchy circle of white chocolate, cheesecake, raspberry and yuzu
Cherries, marzipan, cherries sorbet and lychee sabayon
by Affectionate-Mix8201