©
Bu Pun Su: PIERRE
©
Bu Pun Su: Amuse Bouche
©
Bu Pun Su: LOBSTER
©
Bu Pun Su: Blue lobster salpicon coated in farmer cider juice
©
Bu Pun Su: Traditonal bisque: mousseline and salicornia
©
Bu Pun Su: Taô avocado and the claws
©
Bu Pun Su: BEEF
©
Bu Pun Su: Japanese beef fillet
©
Bu Pun Su: Marguerite potatoes and bone marrow
©
Bu Pun Su: Cold consommé and pickled vegetables
©
Bu Pun Su: Pre Dessert
©
Bu Pun Su: BABA (soaked in) LIMONCELLO
©
Bu Pun Su: The dining room