sage sabayon, sunchoke puree with Tahitian vanilla and roasted hazelnuts

leek, mascarpone and turmeric stuffing, beef broth with red curry

carrot and orange vinaigrette, red carrot pickles

braised beetroot puree, roasted endive, horseradish sauce and green apple pickles

creamy polenta, red onions and carrots glazed with gravy and polenta tuile

Roasted celery with zaatar and celery puree, miso emulsion

dacquoise, dulce de leche with maple syrup, chopped peanuts

pecan streusel, poached pear sorbet, tonka, four-spice and pear condiment

biscuit disc and elderflower gel

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