The hallmark of this meal were the hand selected high quality ingredients prepared simply with elements that together produced mutually enhancing flavours.
Snacks/Apps: potato crisps with egg emulsion and burnt hay ash.
Crudite with green sauce. A beautifully appetizing presentation.
Warm lobster salad with cucumber vinaigrette, tarragon oil, pickled vegetables: daikon; endive; cucumber and blanched and roasted lobster with crumbs of toasted rye bread.
Lambs lettuce, wood and garden sorrel, yarrow, pickled onions, roasted maitake (hen of the woods mushroom), mushroom broth, artichoke, altogether, a delicious marriage of flavours.
Peas, fava beans, goat cheese sauce all with baby kid cooked sous vide then grilled. Perfectly cooked goat that was wonderfully tender.
rhubarb ice and rhubarb gel with beet and yogurt gelato, beet and liquorice syrup with a beet tuile. A very refreshing dessert but the tuille did not have a lot of taste.