FoodTy [food-tee]:
Monkfish liver, celeriac, celery
FoodTy [food-tee]:
Apple pie #18: wild boar, jujube, pumpkin
FoodTy [food-tee]:
Soft cod roe saute and horse meat carpaccio, Japanese leek puree, burnt brussels sprout, gingko, esplette pepper, shiso
FoodTy [food-tee]:
Whole cooked turnip and parsley oil emulsion, Kintoa Basque ham and brioche
FoodTy [food-tee]:
Roast monkfish and daikon radish, mussels, white miso, mizuna mustard leaves, lily bulb, yuzu
FoodTy [food-tee]:
Foie gras cooked naturally and kumquat compote, fromage blanc, puree and raw of Jerusalem artichoke, chrysanthemum leaves
FoodTy [food-tee]:
Taiwanese tea
FoodTy [food-tee]:
Roast Challand duck and its jus, beetroot puree and sake marinated semi-dried persimmon, cavolo nero, chanterelle mushrooms, back pepper
FoodTy [food-tee]:
Roast Challand duck and its jus, beetroot puree and sake marinated semi-dried persimmon, cavolo nero, chanterelle mushrooms, back pepper
FoodTy [food-tee]:
Selection of cheeses
FoodTy [food-tee]:
Aged chestnut cream and bamboo ash praline, brown butter ice-cream, black olive, meringue, farm cheese mousse
FoodTy [food-tee]:
Amazake sorbet and unrefined sugar mousse, ponkan citrus, sweet potato
FoodTy [food-tee]:
Petit fours