Red mullet in “suquet” with Pedro Ximénez pearls, smoked sardine and celeriac

Grilled roe deer tenderloin with carrot and orange sauce, salsifis and pickled gel

Rabbit à la royale

Wagyu and glazed eel ravioli, iodized oyster, horseradish and caviar

Squid Tartare with liquid egg yolk, onion and kaffir consommé

Red prawn on a seabed, fennel and coral emulsion

Prawn royale with fennel air