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TomChatt: Tasting menu at Orsa & Winston
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TomChatt: Amuse bouche: black sesame tofu, kombu, smoked trout roe
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TomChatt: Vincent Caillé La Part du Colibri Gros Plant du Pays Nantais 2015
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TomChatt: Kanpachi crudo, heirloom tomatoes, avocado, yuzu
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TomChatt: Duck foie gras au torchon, huckleberries, figs, labneh
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TomChatt: Castel Noarna "Ghene"
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TomChatt: Chilled summer melon soup, Hokkaido scallops, jicama, oro blanco grapefruit
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TomChatt: Les Vins Pirouettes Le Tutti Frutti de Stéphane
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TomChatt: Seared aji (mackerel), baby corn, malabar spinach, walnut bagna cauda
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TomChatt: Emilio Bulfon "Sciaglin"
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TomChatt: Satsuki rice porridge, abalone, uni, geoduck
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TomChatt: Iuli Umberta barbera
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TomChatt: Sonoma lamb T-bone, cannellini beans, cherry tomatoes, maitake mushrooms, castelvetrano olive
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TomChatt: Sonoma lamb T-bone, cannellini beans, cherry tomatoes, maitake mushrooms, castelvetrano olive
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TomChatt: Palette cleanser: coconut with passionfruit
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TomChatt: Riofavara "Notissimo" Moscato di Noto
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TomChatt: Peach clafoutis, creme fraiche chantilly
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TomChatt: Gluten-free dessert: Pluots on tapioca