ALifeWorthEating:
Amuse bouche: Pickled Raïm of pastor, replicated to how they grow in the wild
ALifeWorthEating:
Outside of restaurant
ALifeWorthEating:
Chef pours cold tea of chicory and hibiscus
ALifeWorthEating:
Amuse bouche: Cold tea, chicory and hibiscus
ALifeWorthEating:
Amuse bouche: Kalanchoe and oil
ALifeWorthEating:
Amuse bouche: snails filled with caviar of cooking juices
ALifeWorthEating:
Amuse bouche: Tartlette of baby shrimp with garlic and parsley
ALifeWorthEating:
Amuse bouche: Kumquat filled with flying fish eggs
ALifeWorthEating:
Table of amuses
ALifeWorthEating:
The minimalist dining room
ALifeWorthEating:
1st Course: Paper of cereals
ALifeWorthEating:
1st Course: Table of delicatessens, salt-cured and sun dried fish roes: bonito, lingfish, sea bass, and octopus
ALifeWorthEating:
2nd Course: Fig
ALifeWorthEating:
3rd Course: Pepperwort and Mackerel
ALifeWorthEating:
4th Course: Cuba libre - foie gras mousse, rum, coke, and sea salt
ALifeWorthEating:
Selection of Breads
ALifeWorthEating:
5th Course: The Living Forest being plated
ALifeWorthEating:
5th Course: The Living Forest
ALifeWorthEating:
6th Course: Peas
ALifeWorthEating:
7th Course: Denia bay prawns
ALifeWorthEating:
7th Course: Denia bay prawns, inside colors of red and green
ALifeWorthEating:
8th Course: Seaweed stew, sea cucumber, and fishes
ALifeWorthEating:
9th Course: Red snapper en papillote painted with sea urchin sauce
ALifeWorthEating:
10th Course: Sénia Rice
ALifeWorthEating:
11th Course: Field of citrus fruits
ALifeWorthEating:
12th Course: Chocolate slates
ALifeWorthEating:
Petits fours: chocolate caviar
ALifeWorthEating:
Lounge for before and after dinner
ALifeWorthEating:
Amuse bouche: Cold tea, chicory and hibiscus
ALifeWorthEating:
Amuse bouche: Kumquat filled with flying fish eggs
