Bu Pun Su:
"Mousse" containing vinegar banyul foam (top), red currant puree (middle) and some yolk (bottom)
Bu Pun Su:
White mushroom tartin foie gras pie served with confit lemon jam and hazelnut oil on the side
Bu Pun Su:
Pan fried langoustine served with mixed (mostly) raw vegetables and spicy peanut butter puree
Bu Pun Su:
Lightly cooked John Dory served with razor clam, 'new' cabbages and papaya & mango puree
Bu Pun Su:
Tender duck cooked medium served with eggplant puree, black curry and some cepe mushrooms
Bu Pun Su:
Dessert: right - sweet lemon grass sorbet; left - honey ice cream on top, then below a few small chunks of grape fruit with a little tamarind taste