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Grapefruit and orange flesh, duck breast prosciutto and Chervil
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Radicchio being prepared
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Pastry stars
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Chefs in the kitchen
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Prawns
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Escargot
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Cardamom infused Carrot Puree en Gelee with walnut
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Fresh-picked garnishes
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Duck breast prosciutto, chervil, orange flesh and grapefruit flesh
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Place setting
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Minestrone
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Rear, left to right: Celeriac Puree with Hare quemelle, Cardamom infused carrot puree with walnut en gelee, white truffle custard with prawn and escargot
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Front, left to right: Beef Consomme with Royale, Minestrone with Parmesan
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White truffle custard with Escargot and Prawn
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Table decorations
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On the chopping block
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The chef at work
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Home-cured meat
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Guanciale (cured pig jowl) and Water Cress
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Guanciale, Watercress, Radicchio and Balsamic Vinaigrette
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From top down: Chervil, Radish, Foie Gras mousse, Hare Mouse encasing a grape
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Game terrine -Rabbit Forcemeat, Pheasant Forcemeat, Pheasant breast insert wrapped in home-cured pancetta
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Game terrine
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Duck galantine - Duckliver force meat and Confit duck leg
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Duck galantine
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Saucing the galantine, sauce is a duck demiglace
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Lamb brains
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Wild goat leg
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Milk fed veal leg
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Veal with Cavolo Nero being plated
