Nage of snails from Groningen with fresh harissa, herbs and winter vegetables

Cannelloni of Wagyu pastrami with carrot, bean sprouts, preserved lemon, smoked almonds, carrot dressing

Steamed filet of cod 'en cocotte'with bergamot, salsify and preserved Cevennes onions, lemon butter sauce

Ragoût of lobster with fresh coco beans, coriander, bell peppers and Piment d’Espelette

Roasted leg of venison with salsify, puree of red cabbage and
a sauce of juniper