cream of asparagus, spinach pesto and almond

samphire, rhubarb gel and dill oil

red onion pickles, parmesan and pine nut

green pea purée, cream of wild garlic and yuzu

cream of carrot with smoked paprika, sun-dried tomato and caper condiment

full-bodied blueberry juice, gratin dauphinois with parmesan cheese

amaretto, tonka bean and coconut tuile

pistachio ganache and lime insert

speculoos, tarragon and fresh kiwi fruit

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