Wagyu beef & Gillardeau oyster

Beef tea | shiso oil | herb salad | yuzu pearls


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Onsen egg & Prunier Oscietre caviar ‘Selection Simon Lang’

Espuma of fermented asparagus | sautéed spinach | brioche croutons


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North Sea sole with Périgord truffle & sea buckthorn

cauliflower | harissa


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Mildly marinated cod & bouillabaisse

chorizo | mandarin | bubu arare


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Gently roasted capon breast & crustacean ramen

buddha's hand | ragout of capon leg & lobster

shiitake mushrooms | happy foie


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Local saddle of venison & Szechuan pepper jus

red cabbage | brussels sprouts | persimmon


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Coconut | quince | passion fruit

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Friandise