Octopus, quinoa seasoned with kaffir lime oil, avocado cream with passion fruit, squid ink crisps
Sole fillets, scallop and bottarga stuffing, bouillabaisse jus with Buddha's hand and salicornia, saffron potatoes
Supreme of chicken from the Luteau farm, eggplant prepared in various ways, cashew and coffee condiment, brown butter chicken jus