Amuse boucheCeviche / dates in crispy bacon / Belgian endivesFirst courseAsparagus risottoMain courseSeared scallops with lemon saucePork tenderloin with date and corianderDessertBignè coated in pistachio cream (deep-fried dough)
SoupSour and spicy soup with sauerkraut juice and coriander oilcold appetizerMarinated tofu with peas / sorrel / sesame oil and gingerWarm appetizerWon ton with smoked eel and chivesMAIN COURSESmoked bacon in jasmine with apple muse and whiskeyDessertPuff pastry with lime and ginger cream and salted caramel