chickpea cream, red cabbage achar, lemon balm oil

sunchokes and mascarpone cheese, full-bodied beef stock and roasted hazelnuts

potato emulsion with parsley and balsamic gel

broccoli purée, roasted leeks, Brussels sprouts and tarragon velouté, balsamic gel

two mustard sauce, parsnip mousseline and glazed vegetables

Zaatar roasted celeriac and purée, miso emulsion and herb tile

dacquoise, dulce de leche with maple syrup, chopped peanuts

white chocolate ganache with olive oil and salt, tarragon meringue tuile

salted butter caramel with miso and popcorn

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