ChaomeisterJ:
amuse-bouche: Chorizo with tonic water
ChaomeisterJ:
amuse-bouche: Jiaozi of prawns and moringa
ChaomeisterJ:
amuse-bouche: Chickpea and cured sausage
ChaomeisterJ:
amuse-bouche: Bitter Raspberry
ChaomeisterJ:
amuse-bouche: Thuna and strawberry
ChaomeisterJ:
1st course: Beet root blood apple
ChaomeisterJ:
1st course: Cromlech, manioc (cassave root), and huitlacoche (corn smut)
ChaomeisterJ:
2nd course: Lobster "Sea and Garden"
ChaomeisterJ:
2nd course accompaniement: grilled zucchini
ChaomeisterJ:
3rd course: Ovo-lacto
ChaomeisterJ:
3rd course: Crab over seaweed rock and huitlacoche cover
ChaomeisterJ:
4th course: Monkfish with sea buckthorn
ChaomeisterJ:
4th course accompaniement: tempura
ChaomeisterJ:
4th course: White tuna with rhubarb
ChaomeisterJ:
5th course: Pigeon and seeds
ChaomeisterJ:
5th course accompaniement: Pigeon leg
ChaomeisterJ:
6th course: The Big Truffle
ChaomeisterJ:
6th course: The Big Truffle
ChaomeisterJ:
7th course: Black Lemon
ChaomeisterJ:
8th course: Assortment of Ice Cream
ChaomeisterJ:
mignardises