Very seasonal approach, lots of flavour
Fresh tuna, deep fried sea weed with Potatoe starch, creme Fraiche and vinegar, diced cornichons and shallots, dill oil, wakame powder
Pan seared corn fed chicken with sautéed Trompete mushrooms with and sous vide chanterelles mushrooms plus a herb garnish of parsley and coriander and mushroom ketchup on the side
Carrot sponge, sweet carrot puree, carrot jelly,